-
1
In a large bowl, mix the oil, water, and salt, beating with a fork.
-
2
Gradually work in enough flour to have a soft, malleable doughstirring it in with the fork to begin with, then working it in with your hands.
-
3
You may use it right away, or keep it for as long as a day, covered in plastic wrap.
-
4
But it must be at room temperature, not chilled in the refrigerator.
-
5
The dough is very oily and must be rolled out without flouring the rolling pin or the work surface.
-
6
These become oily and do not stick to the dough.
-
7
Divide the dough into 4 pieces to make rolling easier.
-
8
Roll out as thinly as you can, and cut into 4-inch rounds with a pastry cutter.
-
9
Scraps can be immediately rolled into a ball and rolled out again, so you do not waste any part of the dough.
-
10
Put a heaping teaspoon of the filling in the center of one half of each circle.
-
11
Fold the other half over to make a half-moon shape and seal by pinching the edges firmly together.
-
12
If you like, make the traditional wavy edge by pinching, folding, and twisting around the edge.
-
13
(See drawings on page 135.)
-
14
Arrange the pies on oiled baking sheets and brush the surface of each with the beaten egg mixed with a drop of water.
-
15
Bake in a preheated 350F oven for about 30 minutes, or until golden.
