Title: Farm-Fried Pies with Squash Filling
Categories: Pastry Vegetable Pie
Yield: 6 Servings

1	lg	Winter or summer squash, seeded, peeled, and chopped
1	md	Onion, peeled and chopped
1		Strips country-cured bacon, minced (or 4 tablespoons butter
1/4	c	Basic white sauce
2	ts	Pine nuts
		Double recipe for double- crust pie pastry
		Vegetable oil for frying

Saute the squash and onion with the bacon (or in the butter) until tender, then remove from the heat and stir in the white sauce and pine nuts. Set aside.

Roll out the pastry to medium thickness and cut into 6-inch squares. Place 2 to 3 tablespoons of the squash mixture on one side of each square; moisten the edges of the crust and fold the other side over to form a triangle, pressing the edges together with a fork. Fry on 1 1/2 inches of hot oil until brown on one side, turn and brown the other side. Drain briefly on paper towels and serve immediately.

1 TARR, Yvonne Young The Squash Cookbook Wing Books New York

MM Format by John Hartman Indianapolis, IN

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