"Boron Elgar" > wrote in message > Chocolate pie &
lemon meringue are the traditions around here. No
> pumpkin or apple at all. OH, and I have to make double the needed
> crust so I can sprinkle some with cinnamon and sugar and bake it for
> the kids to eat like cookies.(the kids are 18, 18 & 21)
>
Sounds like you have a family tradition going with your pie crusts, Boron,
but here is a treat from Sonora. Coyotas are a regional specialty there.
I'd have to say they taste kind of like a molasses pop tart. Of course
yours will be far superior to mere toaster pastries.

Pablo
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Recipe: Coyotas De Dona Maria Villa De Seris

Similar Categories: Coyotas, Dona, Maria, Villa, Seris

Coyotas De Dona Maria Villa De Seris



***FOR THE DOUGH***

1 tablespoon butter -- up to 2

10 1/2 pounds unbleached flour

5 1/2 tablespoons salt

2 3/4 pounds vegetable shortening

cold water

***FOR THE FILLING***

4 cups unrefined brown sugar -- (piloncillo), or

-- dark brown sugar

3/4 cup unbleached flour



Preheat oven to 350F. Butter 2 baking sheets, and set aside.



Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
using fingertips, until gritty consistency is obtained. Slowly add cold
water, kneading until the dough is soft and elastic. Cover dough, and set
aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
flatten balls into circles, about 4 inches in diameter. The dough will
shrink, so turn and roll on both sides.



Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
the filling in the center of a dough circle. Cover with another circle, and
seal edges. Remove any excess dough with a knife. Continue until all the
circles are filled. Place turnovers on prepared baking, and bake for 35
minutes or until golden brown. Remove, and place in a basket. Serve warm.
The turn over dough can also be filled with pumpkin filling. Makes 15
coyotas.



Source: Bill Gibson, Cocina Montanesa