————————–BEV CHRISTENSEN MGBE35A————————–
——————————-CHEESE PASTRY——————————- 2 c Sifted all purpose flour
1 ts Salt
4 oz Cheddar cheese (about 1 cup
– grated) grate, then – refrigerate 2/3 c Shortening or lard
5 tb Ice water
——————————-APPLE FILLING——————————- 2 lb Cooking apples, peeled,
– cored, and coarsely diced – (about 3 cups) 1/3 c Hot water
4 oz Cheddar cheese (about 1
– cup grated) 1/4 c Sugar, more if apples are
– very tart 1 ts Cinnamon
2 tb Butter
4 ts Lemon juice
4 tb Shortening or lard for
– frying Have all ingredients very cold. Cheese Pastry Sift flour and salt together in a bowl. Stir grated cheese into flour mixture. add shortening or lard and cut in with pastry blender or two knives until pieces are size of small peas. Sprinkle ice water over mixture, a teaspoon at a time, mixing lightly with a fork after each addition. Add only enough water to hold pastry together. Work quickly and do not over handle. Shape into 2 balls (wrap in plastic wrap and refrigerate) Apple Filling Place apples, hot water in saucepan, cover and simmer, stirring occasionally, until apples are barely tender (about 5 to 10 minutes. Drain thoroughly and add butter and lemon juice. Mix grated cheese with sugar and cinnamon and add to apple mixture. Stir only enough to mix ingredients evenly. Set aside. Flatten one ball of pastry on a lightly floured surface. Roll from center to edge into a round about 1/8 inch thick. With knife or spatula, loosen pastry from surface whenever sticking occurs; lift pastry slightly and sprinkle flour underneath. Cut into 6-inch rounds, using a saucer as a guide. Spoon about 2 Tablespoons of the apple filling onto one half of each round. Moisten the
edge of one half of the round with water to help form a tight seal and fold other half of the round over the filling. Press edges together with a fork. Repeat with the other pastry ball. Heat lard or shortening in the skillet over medium heat. Place as many pies as will fit in skillet without crowding. Fry pies on one side 8 to 10 minutes, or until golden brown. Turn and fry until other side is golden brown. Add more shortening or lard if necessary to keep pies from sticking. Serve warm with ice cream or slices or sharp cheddar cheese, or glaze with a sugar glaze if desired. Source: The Cheese Cookbook Bev in Orange 8/94 —–