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Old 04-25-2009, 07:35 AM   #1
Assistant Cook
Join Date: Oct 2008
Posts: 8
Fried Pastry Doughs questions

Bear with me, this is probably elementary to many.

Most fruit turnovers call for 1 cup plus of Crisco to 3 cups of flour. Most Indian Samosas call for 1/2 cup or less of oil or Crisco to 3 cups flour. Most South American empanadas call for just corn flour (masa harina), a little salt and water with a little sugar in it, no oil or Crisco at all.

I'm sure there is a good reason for all this. Can anyone explain it to me, simply please?

Retired, cooking as a hobby, trying to recreate goodies from my youth and from years of working overseas.


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Old 04-25-2009, 12:57 PM   #2
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Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Simply - it's a matter of texture and taste. Think about the difference in the texture of the pastry in the three examples you gave.

Hope this helps.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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