Fried Sweet Potato Pies

Pasrty:

3 cups All-purpose flour

1 teaspoon Salt

3/4 cup cold butter

1 Egg yolk, lightly beaten

1/4 cup ice water (have it in a class until you need to measure)

1/2 teaspoon Vinegar (preferably white vinegar)

Mix together the flour and salt. Cut in butter, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

Filling:

 1 cup butter

1 cup firmly packed light brown sugar

1 cup milk

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Dash ground ginger

2 cups mashed cooked sweet potatoes

Mix all ingredients well in a large bowl

Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles don't have to be perfect, and ragged edges are okay.

Put about 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water and then fold over the dough, making the familiar half-moon shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and that any holes in the dough are crimped.

If you have a fryer, fry the pies one at a time at 375 degrees for 3-4 minutes, or put about 1/2 inch of oil in a skillet and fry them 1 1/2 to 2 min per side . Some people may prefer to use an electric to ensure temp for this. Just remember (golden brown and delicious).