Savory founder Mike Johnston adapted this recipe to recreate his favorite barbecue dessert during the Alabama and Georgia portion of his Chasing BBQ road trip -- fried hand pies. The dough is perfectly crispy on the outside yet sturdy and slighty chewy on the inside; so it holds a lot of filling and doesn't fall apart in your hand while you're enjoying it. They're just as delicious the day after they've been fried...so you might want to make a double batch!



Ingredients

  • For dough:

  • 2 cups flour, sifted
  • 4 Tbsp. butter, diced and cold
  • 2 egg yolks
  • 1/4 tsp. kosher salt
  • 6 Tbsp. hot milk*
  • For pies:

  • About 12 Tbsp. prepared pie filling of choice (e.g. chocolate pudding, cherry, mixed berry, peach, etc.)*
  • vegetable oil for frying
  • For glaze:

  • 1 tsp. extract of choice, such as:
  • coffee extract
  • black walnut extract
  • lavender extract
  • ginger extract
  • 2 Tbsp. milk
  • 1 cup powdered sugar

Notes

*For hot milk, heat milk to just below a simmer; you don’t want it to boil.

For filling: Check out our recipes for Chocolate Puddin' Filling for Fried Pies and Fruit Filling for Fried Pies.

For glaze: Choose an extract flavor that pairs with your pie filling flavor, e.g. coffee extract with chocolate filling, black walnut extract with cherry filling, lavender extract with berry filling, or ginger extract with peach filling.

Directions

For dough: In a large bowl, combine butter and flour using a pastry cutter until mixture resembles small, pea-sized lumps. In a small bowl, beat egg yolks with salt. Slowly pour hot milk into egg mixture, stirring constantly. Combine wet and dry ingredients and mix until dough begins to form. Turn out dough onto parchment or wax paper and knead for about 1 min. Divide dough into 6 or 12 equal pieces (depending on if you want large or small pies).

For pies: Roll each dough piece into a ball and flatten into a ½-thick disc. Use a floured rolling pin to roll discs into circles (6 to 7 inches for large, 3 to 4 inches for small.) Fill each circle with 1 to 2 Tbsp. filling of choice. Use water to lightly wet outside edges of the circle. Fold dough in half over the filling and pinch edges together to seal; flute edges or use a fork to crimp them. Fill a frying pan with about an inch of oil and heat to 350 degrees. Fry one pie at a time for 1 to 2 min. per side until golden brown. Transfer to a paper towel-lined plate to drain and brush with glaze while still warm.

For glaze: Mix all ingredients together until smooth. Use a pastry brush to glaze pies while they are still warm. Apply 2 coats of glaze for extra sweetness, but wait for the glaze to harden between coats.

Yields

6 large (6 to 7 inch) or 12 small (3 to 4 inch) fried pies

Thanks To

Adapted from NeighborhoodFoodBlog.com

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Coffee Extract Natural -2floz $6.70
Black Walnut Extract Imitation -2floz $5.90
Lavender Extract Natural -2floz $6.70
Ginger Extract, Natural -2floz $5.30
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