Simple and Delicious Fried Pastries: No Oven or Leavening Needed – Page 2

In a large mixing bowl, combine the flour, salt, and sugar. Mix them well to distribute the ingredients evenly.
Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the cold milk and egg. Pour this mixture into the flour mixture gradually, mixing until a dough forms.
Turn the dough onto a lightly floured surface. Knead it gently for a few minutes until it becomes smooth and elastic. Avoid overworking the dough to ensure the pastries remain light and flaky.
Shape the dough into a ball, cover it with plastic wrap, and let it rest in the refrigerator for about 30 minutes.

After the dough has rested, lightly flour your work surface and rolling pin. Roll the dough out to about 1/8-inch thickness.
Using a round cutter (or any desired shape), cut out circles from the dough. Aim for circles around 4 inches in diameter for optimal frying.
Gather any dough scraps, re-roll, and cut out more shapes until all the dough is used.

Place a small amount (about 1 teaspoon) of your chosen filling (fruit jam, Nutella, or cheese mixture) in the center of each dough circle.
Be careful not to overfill, as it can cause the pastry to burst while frying.
Fold each dough circle in half to cover the filling, creating a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely. This ensures the filling stays inside during frying.

In a deep skillet or heavy-bottomed pan, heat 2 cups of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C) for optimal frying.
To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and float to the surface within a few seconds.

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