Adapted from
The Bread Baker's
Apprentice: Mastering
the Art of
Extraordinary Bread
The Bread Baker's
Apprentice: Mastering
the Art of
Extraordinary Bread
Awesome for kids' party!
Crocodile Pie
Ingredients:
Cabbage and Meat Pie Filling
CLICK HERE for instructions
Yeast Dough
CLICK HERE for instructions
1 egg for basting
Place filling in center, leaving
about 4-5 inches free on all
edges.
With ravioli cutter (or knife) cut
1/2-inch wide stripes along
longer sides of dough, leaving
some dough untouched closer
to shorter edges.
Cover filling with stripes, one on
each side at a time, leaving tiny
gaps between stripes here and
there.
Fold remaining dough on one
end to create a head of
crocodile, extending it a bit.
Do the same with the other end,
stretching dough a bit more,
creating a tail.
Cut a long piece of scrap into a
small piece.
Roll it up.
Stand it on one end.
Flatten it with your hand gently.
This is one eye. Mare another
eye with another scrap of dough.
Stick eyes to crocodile's head.
To make a leg, roll out a piece
of dough scrap.
On one side, cut several fingers
with a knife.
Cut out excess dough.
Trim fingers to round them up a
bit. Make 3 more legs. Stick
them to crocodile's body, two on
each side.
In a small bowl, whisk egg.
Brush crocodile all over with egg.
With scissors, cut crocodile's
teeth. To do so, press scissors
against the dough and snap
gently. Repeat on another side
of the muzzle.
Snap crocodile's body all over
with scissors, including tail (but
avoiding muzzle).
Bake at 375 degrees F about
20-25 minutes (longer, if
needed), until deep golden.
Serve warm.
Cabbage and Meat Pie Filling
CLICK HERE for instructions
Yeast Dough
CLICK HERE for instructions
1 egg for basting
Place filling in center, leaving
about 4-5 inches free on all
edges.
With ravioli cutter (or knife) cut
1/2-inch wide stripes along
longer sides of dough, leaving
some dough untouched closer
to shorter edges.
Cover filling with stripes, one on
each side at a time, leaving tiny
gaps between stripes here and
there.
Fold remaining dough on one
end to create a head of
crocodile, extending it a bit.
Do the same with the other end,
stretching dough a bit more,
creating a tail.
Cut a long piece of scrap into a
small piece.
Roll it up.
Stand it on one end.
Flatten it with your hand gently.
This is one eye. Mare another
eye with another scrap of dough.
Stick eyes to crocodile's head.
To make a leg, roll out a piece
of dough scrap.
On one side, cut several fingers
with a knife.
Cut out excess dough.
Trim fingers to round them up a
bit. Make 3 more legs. Stick
them to crocodile's body, two on
each side.
In a small bowl, whisk egg.
Brush crocodile all over with egg.
With scissors, cut crocodile's
teeth. To do so, press scissors
against the dough and snap
gently. Repeat on another side
of the muzzle.
Snap crocodile's body all over
with scissors, including tail (but
avoiding muzzle).
Bake at 375 degrees F about
20-25 minutes (longer, if
needed), until deep golden.
Serve warm.
