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Old 05-08-2016, 08:42 PM   #1
OLChemist
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Pastelitos -- Pueblo Feast Day Pies

Filling:

Simmer for 30 mins 2 lb dried apricots. Drain and puree. Add:

1 c. brown sugar;
1 c golden raisins;
2 tsp cinnamon;
1/2 tsp nutmeg;
1/2 tsp cloves;
10 drops almond extract.

If the mixture isn't the consistency of marmalade or apple butter, cook stirring constantly over low until thickened. Set aside to cool.

Topping:

Mix:

1/3 c white sugar;
1 tsp cinnamon.

Dough:

Sift:

4 c flour;
1 tsp baking powder;
1 tsp salt.

Cut in:

1 c Crisco;
4 Tbsp butter;

Add 2 Tbsp at a time 2/3 c. ice water. Once the dough comes together, knead lightly. Wrap in plastic wrap and let rest in fridge for 30 mins.

Line the bottom of a shallow 10" x 15" jelly roll pan with parchment paper. And preheat oven to 400F.

Divide dough in half. Roll out 1/2 to 1/8" thickness. Line the bottom and sides of the jelly roll pan with the dough. Spoon on the filling and spread almost right up to the edges. Roll out the rest of the dough and cover. Trim edges and pitch shut. Brush lightly with water and dust with cinnamon sugar mixture. Pierce with a folk in many places to vent.

Bake 30-25 mins at 400F, until golden brown.

Cool and cut into squares. The portions you are given at Pueblos are quite generous.


The crust to filling ratio is very different than traditional Anglo pies. And the filling is very intense. I think they taste better the second day, when the flavors have blended and crust softened to a more cookie like consistency.
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