Craig Claiborne

Pastry for Deep-Fried Turnovers

Preparation info
  • Yield: Enough Pastry for

    Twenty

    6 inch Circles of Dough.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • ¼ cup lard
  • ¼ cup olive oil
  • 1⅓ cups

Method

  • Heat the lard, oil, and water in a saucepan just until the lard is melted.
  • Put the flour and salt into the container of a food processor. Start processing while gradually adding the lard mixture.
  • Remove the dough and shape it into a ball. Set it on a lightly floured board and cover with a cloth. Let stand about 15 minutes before rolling out.