Native American Recipes

Recipes and information on Native American food. This is the food and recipes of food eaten preinvasion upto and including current popular Native American food.

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Graduated from Fontana High school and Cal Poly Pomona.

Saturday, September 23, 2006

Norma's Pueblo Prune And Apple Pastelito


filling:
1 12 ounce package pitted prunes
3 to 4 cups water
3 to 4 ounces dried apple slices
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground allspice
3/4 to 1 1/2 cups sugar, to fast
crust:
2 to 21/4 cups all-purpose flour
10 tablespoons pure vegetable shortening (½ pound; )
1/2 cup cold water mixed with 1/2 teaspoon; cider vinegar
2 to 3 tablespoons cinnamon sugar

To make the tilling: Place prunes and water in a large saucepan and bring
to a boil over medium-high heat, Reduce heat to medium-low and simmer until
prunes have softened, 1B1o20 minutes. Remove the prunes with a slotted
spoon and drain well. Add the dded apple slices to the prune liquid and
simmer undl softened, tUb 15 minutes. Brain well, discarding the liquid;
dice the apples and reserve. Mash the prunes. Stir in the cinnamon, vanilla
and allspice. Add sugar to taste. Stir in the diced apples.
To make the crust: Place 2 cups of the flour in a medium-size mixing bowl.
Using a pastry blender or your fingertips, cut the shortening into the
flour until the mixture resembles coarse meal. Using your hands or a fork,
gradually add in the water-vinegar mixture, Knead the dough gently until
supple, divide it in half, and gather it into two rounds. If not using
immediately. wrap the dough in plastic wrap and refrigerate. Remove the
dough from the refrigerator 20 to 30 minutes before rolling it out.
To assemble antt bake the pie: Preheat the oven to 350” F On a lightly
floured surface, roll one round of dough info a circle about 54-inch thick
and large enough to line a 12-inch pizza pan. Gently press the dough into
the pan. Prick the crust in several places with the fines of a fork. Spread
the filling evenly over the crust. Roll out the top crust and place it
over the filling. Trim any overhang­ing dough and flute the edges of the
pie. Use the points of kitchen scissors or a sharp knife to make decorative
slashes in the top crust, Sprinkle with cinnamon sugar. Bake on the middle
shelf of the oven until golden brown, about 40 minutes. Remove from oven
and allow to cool. Use a pizza wheel or sharp knife to divide pie into
squares.
As an alternative to a single pie, you can make empanaditas. Roll the dough
1/8-inch thick and cut into 6-inch circles. Place ito 2 tablespoons of
filling in the middle of each circle and fold the dough over it to make a
turnover, Seal edges by fluting or pressing together with the tines of a
fork. Sprinkle with cinnamon sugar and bake in a preheated 350 F oven until
golden brown, 15 to 25 minutes.

Yield: makes l2 to 15. Recipe Author Norma Naranjo, Santa Clara Pueblo

1 Comments:

Anonymous Anonymous said...

Nice, only that it would be good to have someone proofread and correct your entries. Ya think?

1:58 PM  

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