Chocolate Fried Pies Recipes

Steps:

• 1. In a medium bowl, stir together the sugar and cocoa powder. Add the melted butter and stir until the mixture forms a paste. Set aside while you prepare the dough.
• 2. In a medium bowl, combine the flour and salt. Cut up the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5-of-6-inch circle. Place 2 tablespoons of filling in each. Wet the edges and fold over, crimping with a fork. In a large skillet, pour the oil to a depth of 1/4-inch and heat over medium heat. Place the chocolate pies in the hot oil and fry until browned on both sides, turning as needed. Remove to a paper towel-lined plate. You can put to sprinkle powdered sugar on chocolate fried pies if you like.

Steps:

• For the filling: In a saucepan combine sugar, flour, and unsweetened cocoa powder.
• Stir in 1/2 cup milk and butter or margarine.
• Cook over medium heat till the mixture is thickened and bubbly. Stir constantly.
• Stir in vanilla. Cool.
• For the dough: In a mixing bowl stir together the biscuit mix and 1/2 cup milk.
• On a well floured surface knead the dough 12 times.
• Roll the dough to 1/8inch thickness.
• Cut dough into twelve inch circles.
• Place 1 tablespoon filling in the center of each circle of dough.
• Brush the edge of the dough with water. Fold the dough over the filling; press the edges together with tines of a fork to seal.
• In a skillet heat 1 inch cooking oil to 375 .
• Fry the pastries for about 2 minutes, or until golden. Turn once.
• Drain on paper towel and sprinkle warm pastries with sifted powdered sugar.

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

Steps:

• To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
• To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
• Spoon a tablespoon or so of filling into the top half of one of the rectangles.
• Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
• Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
• Sprinkle with powdered sugar and serve.

Steps:

• 1. Place the sugar ,cocoa powder, salt ,and butter into a large zipper topped bag . Squeeze the bag to mix and combine the ingredients.Cut a hole in one corner of the bag . Squeeze or pipe one or two tablespoons of the mixture into the dough center and proceed as for other fried pies. Yield 10 to 15 pies
• 2. PASTRY.... Combine the flour ,baking powder and salt in the food processer bowl . Pulse for a few seconds and then pour into a LARGE mixing bowl. Add the shortening and knead into the flour with your hands until it is crumbly.Add the milk all at once. Mix with a spatula until it begins to come together . Lightly flour your hands and the countertop and turn the dough out on to the countertop . Knead the dough ball ,folding over 10 or 20 times. Use a rolling pin roll out the dough to 1/3 to1/2 thickness , then cut into rounds with a 2 1/4 inch ring cutter or you can use a cup or a glass that is approximatly that size . Roll each round as thin as you can till it is about 5 inches in diameter. Spoon in the filling ,1 or 2 spoonfulls,( or squeeze in if making Chocolate pies) onto the dough circles , brush the edges of half the circle lightly with egg wash ,fold over and seal the edges together by pressing together with the prongs of a fork . Dip in flour if you need to. . Press down softly to flatten and spread the filling out a little . Pan fry the pies in skillet or saute pan in 1 or 2 tablespoons oil use low heat ...once heated place 2 or 3 pies in a time into the pan and saute until golden brown on both sides ...about 4 minutes per side till done. Allow to cool 4 or 5 min. before you serve them. This pastry works with other filling quite well even canned pie filling.

Steps:

• Combine sugar, flour and cocoa. Add milk; cook over medium heat until thick.
• Remove from heat; add butter and vanilla. Cool.
• Mix crust ingredients together. On a floured surface; roll out dough into 5" circles and add 1 to 2 tablespoons filling. Seal the edges together with a fork.
• Fry over medium heat in oil until crust is brown.