CRUST- Combine milk and calamansi juice. Let stand until milk is curdled. Cream margarine and eggyolk until light and fluffy. Sift flour and salt together. Stir mixture and sour milk alternately. Gather into a ball. Wrap in a wax paper and chill for 1 hour.
Roll out dough into 1/8 inch thick on a lightly floured board and cut into 3 1/2 inch round. Put two teaspons filling on half side dough and fold into half moon shapes. Dent endges with fork. Brush top with milk or eggwhites. Bake on greased baking sheet at 350F for 30 minutes.
Originally Submitted
5/13/2013
0 Out of 5 from
0 reviews
You can add this Pinaditas recipe to your own private DesktopCookbook.