tag:blogger.com,1999:blog-18094029.post8686852961160150415..comments2023-10-20T06:19:20.447-07:00Comments on Cooking for Margy: Let Them Eat Piesthe cookhttp://www.blogger.com/profile/14376551184857241862noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-18094029.post-46267672071050076472007-02-27T12:36:00.000-08:002007-02-27T12:36:00.000-08:00Nice, e! Thanks a bunch. I wonder if the shortenin...Nice, e! Thanks a bunch. I wonder if the shortening is the secret to AB's easy kneadin'. We shall see... <BR/><BR/>Good luck with your efforts. You'll dig the chorizo and shrimp combo.the cookhttps://www.blogger.com/profile/14376551184857241862noreply@blogger.comtag:blogger.com,1999:blog-18094029.post-20937819110334202382007-02-27T11:51:00.000-08:002007-02-27T11:51:00.000-08:00I saw this episode a while back and had the same t...I saw this episode a while back and had the same thought: I MUST make these soon!<BR/><BR/>Yours look lovely, and I'm stealing your shrimp/chorizo idea, sounds totally bangin'. <BR/><BR/>e<BR/><BR/>P.S. Here's Alton's Pocket Pie crust recipe if you want to give it another go:<BR/><BR/>Pastry: <BR/>9 1/2 ounces all-purpose flour, approximately 2 cups <BR/>2 teaspoons baking powder <BR/>3/4 teaspoon kosher salt <BR/>2 1/2 ounces shortening, approximately 6 tablespoons <BR/>3/4 cup milk <BR/>1 egg mixed with 1 to 2 teaspoons water <BR/>Vegetable, canola oil or butter, for frying <BR/>Curried Mango Filling, recipe follows <BR/>Chocolate Filling, recipe follows<BR/><BR/><BR/>In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. <BR/>Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.Anonymoushttps://www.blogger.com/profile/13074949515498662453noreply@blogger.com