Use your favorite jam or jelly to fill these mini panfried pies, or try a chocolate version using Nutella.
- 2 tbsp flour
- 1 9-inch pie crust
- 1 large egg
- 8 tsp grape jelly
- 8 tsp raspberry jam
- ½ cup vegetable oil
- 3 tbsp confectioners' sugar
- On a lightly floured surface, unroll the 2 pieces of pie dough and cut out 8 circles per crust using a 3-inch round cookie cutter. Lay the rounds on a sheet of parchment paper. In a small bowl, whisk egg and 1 tbsp water together.
- Add 2 teaspoons of grape jelly to the centers of 4 of the rounds. Repeat with raspberry jam for remaining 4 rounds. Brush the egg wash around the edges of the filled dough rounds and top with remaining rounds. Pinch and crimp the edges to seal.
- In a large skillet, heat the oil on medium-high. In batches, fry the pies 1½ –2 min. per side, until golden brown, adding oil between batches, if needed. Transfer to a paper-towel-lined baking sheet. Let pies cool completely. Once cool, dust with confectioners’ sugar.
- December 2017