Use your favorite jam or jelly to fill these mini panfried pies, or try a chocolate version using Nutella.
Ingredients
- 2 tbsp flour
- 1 (15 oz) box ready-to-bake pie crust
- 1 large egg
- 8 tsp grape jelly
- 8 tsp raspberry jam
- ½ cup vegetable oil
- 3 tbsp confectioners' sugar
Steps
- 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.
Tags
- Savory 10 2017
- Chanukah
Nutrition information
- Calories 419kcal 21%
- Fat 28.4g 44%
- Saturated fat 7.6g 38%
- Carbs 38.6g 13%
- Sodium 233mg 10%
- 7.8g sugar
- 1.1g fiber
- 2.9g protein
- 32mg cholesterol
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