Time 3h10m Yield 10 to 15 pies or 8 to 10 toaster pastries Number Of Ingredients 18 Steps:
In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits. To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. To make toaster pastries: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted. Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies
Time 42m Yield 12 pockets Number Of Ingredients 6 Steps:
In a mixing bowl, sift the flour, sugar, salt and baking powder, together. Cut in shortening. Pour the milk into the flour mixture all at once. Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky. Lightly knead it to make a thick dough. Let the dough rest for 10 minutes. Cut the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles. Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal. Fold over and crimp the edges with a fork. Fry a few at a time without crowding, in the hot oil, until golden brown. Remove from the oil and drain on paper towels. Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough. The dough will cook too fast to get the insides done. I find it best to place paper towels on a wire rack so the pies remain light and crisp and don’t get soggy from the steam. If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie. Pies should be sprinkled as soon as they are removed from oil so the sugar will stick. (Sugar and cinnamon mix is great on apple pies.).
Time 1h Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated. Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg. Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.
Time 25m Yield 4 pies, 4 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients. Roll dough to 1/8 inch thick. Cut into circles. Make circles at least 4". Fill pastry with 1 heaping tablespoon prepared fruit. Fold circle in half, seal edges with fork if you don’t have plastic utensils for making pot stickers and the like. Fry until golden brown in about 1/4" canola oil. Great served hot or cold.
More about “hot pocket and fried pie dough recipes”
Yield 12 Number Of Ingredients 6 Steps:
Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball. Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
