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[Akka Homestead <akkabhomestead AT yahoo.com>]

My dear friend Rob, thank you.  I had taken it personally, as you know, and 
was upset for a while.  Now I am in tears because I love you so much.  You've 
always been like a brother to me, and that is about the nicest apology I have 
ever received.  It is truly a reflection of your character and strength.   
I'm seriously verklempt.  ((((Rob))))

Akka B, hoping that one day I will be able to meet Rob in person

Rob wrote:

> Again my apology to Akka and everyone else for using that word in my 
> post. I will not let it happen again.
> 




>From akkabhomestead AT yahoo.com  Tue Sep 23 02:17:02 2008
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From: Akka Homestead <akkabhomestead AT yahoo.com>
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Subject: [Homestead] Deep fried apple pastry
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Does anyone have a tried and true family recipe that involves some kind of 
deep fried apple pastry?
I would like to make some pastries to freeze.  




>From Bunjov AT aol.com  Tue Sep 23 05:33:58 2008
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Subject: Re: [Homestead] Deep fried apple pastry
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Hi!

Sounds like you're asking about empanadas, which can be either baked or
fried.

My MIL (there she is again!) used to make them all the time - surprisingly
delicious also filled with the same mixture you would put in a pumpkin pie. I
was in charge of making the pies every Thanksgiving, and she would whip out
empanadas for the kids using the scraps of leftover dough.

I never had occasion to make them while she was around ('cause she always
just DID it), but after she was gone, I made them using my regular pie  crust
recipe - whatever you usually use - and made-from-scratch apple pie  filling,
chopping the apples small instead of sliced - and making sure the  edges are
well sealed.

What works best for me is to cut the pastry into rounds with an empty can
probably 4-5 inches across (whatever # can that would be). I wash and save all
sizes of cans for use in making biscuits, tarts, etc.
I would imagine this would work equally well if the dough was cut into
triangles, and the edges sealed well with a floured fork.

I have had success freezing the pie dough itself, so I don't see why
freezing the pastries wouldn't work.
I only make pie dough with lard - there's some discussion on this - every
has their own recipe - I use the 'down by half' method - 1 cup flour / 1/2 cup
lard / scant 1/4 cup cold water / pinch of salt.

Frying would be a more controlled method - I know altitude affects baking -
but I'm a desert-dweller -
instead of "Hi, how are you" I would ask "How, high are you?"  <g>

Sandy



In a message dated 9/22/2008 11:17:19 P.M. Pacific Standard Time,
akkabhomestead AT yahoo.com writes:

Does  anyone have a tried and true family recipe that involves some kind of
deep  fried apple pastry?
I would like to make some pastries to freeze.




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