HOT POCKET AND FRIED PIE DOUGH
This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time.
Provided by SwoR8193
Categories Breads
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.).
POCKET PIES
Provided by Alton Brown
Categories dessert
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
FRIED DOUGH
Great toped with powdered sugar, cinnamon sugar or honey. Serve warm and enjoy. RECIPE COURTEY: Cooks.com
Provided by george59102
Categories Breads
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed.
- On lightly floured surface, knead dough 2 or 3 times. Cut into fourths, form each piece into a circle. Roll to 1/2 inch thickness.
- Place two at a time into the deep fat fryer, turning to brown evenly on both sides. Cook for 4-5 minutes. Drain on paper towels.
POCKET PIE DOUGH
This is from Alton Brown of Good Eats fame. Very similar to a basic pie crust, but used for making your own homemade pop tarts.
Provided by tactical_medical_re
Categories Pie
Time 45m
Yield 10-15 pies, 10 serving(s)
Number Of Ingredients 8
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.
FRIED PIE PASTRY
Pastry recipe for fried pies. Use with your favorite fried pie fillings.
Provided by Donna Mig
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
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.
Nutrition Facts : Calories 233 calories, Carbohydrate 23.9 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 200.2 mg, Sugar 0.1 g
COPYCAT HOT POCKETS
Make and share this Copycat Hot Pockets recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 25m
Yield 8 pockets
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Unroll crescent dough and separate into 8 rectangles.
- Seal seams.
- Divide sauce, cheese, and pepperoni among the 8 pieces.
- Fold over and pinch edges together.
- Place seam side down on greased baking sheet.
- Bake for 15 minutes or until golden brown.
PIZZA POCKETS OR HOT POCKETS
Make and share this Pizza Pockets or Hot Pockets recipe from Food.com.
Provided by usded99
Categories Lunch/Snacks
Time 50m
Yield 6 pizza pockets, 6 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.
- Divide dough into 6 pieces. Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. Poke a couple steam vents and bake for 20 minutes at 375°F.
- For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use your leftovers and imagination to create something special!
Nutrition Facts : Calories 262.6, Fat 5.2, SaturatedFat 0.8, Sodium 390.5, Carbohydrate 46.6, Fiber 2, Sugar 2.2, Protein 6.7
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