This cake dough is great to make fried cake crusts (like hot apple pies and turnovers), since it absorbs hardly any grease. If small turnovers or turnovers with pre-cooked filling (fruits or meats) are now being made, they might be fried in a slightly greater temperature (375°F) but reduce heat when they brown too rapidly. If uncooked filling (fruit only) can be used or bigger turnovers are now being made, lower temperature to 360°F.
1 can (12-13 oz.) evaporated milk
1 egg, beaten
5 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening
Combine milk and egg, and hang aside.
Whisk together flour, salt, and sugar. Utilizing a pastry blender, decline in shortening. Toss gently with egg and milk mixture just until dry ingredients are moistened.
Roll right into a ball, cover with plastic wrap and refrigerate not less than half an hour or overnight.
When available, roll pastry on the gently floured board into 6 inch circles, 1/8 inch thick.
Fill 1 / 2 of the circle with preferred filling. Fold 1 / 2 of circle over filling to create half-moons or turnover shapes. A foldover turnover press can be used as perfect shapes.
Deep fry in hot shortening or oil, roughly 365°F.
Serve immediately or wrap tightly and freeze when awesome. Uncooked cake dough can also be frozen before use. Additionally, it freezes well folded out and stacked between sheets of wax or parchment paper.
Apple turnovers, drizzled with confectioners icing or savory meat turnovers full of a spicy meat filling make wonderful lunch box or picnic treats.
To create Jamaican patties, add 1/2 teaspoon annato seed or Jamaican curry powder for that characteristic yellow of the street food classic.
Posted by: CM