Easy Chocolate Fried Pies Recipes

CHOCOLATE FRIED PIES

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.

CHOCOLATE FRIED PIES

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.

FRIED 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.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

FRIED CHOCOLATE-CHERRY HAND PIES

Steps:

• For the pie dough: Pulse the flour, cocoa powder, sugar, baking powder and salt in a food processor until combined. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together, adding 1 tablespoon of ice water if needed.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. The dough might be a little crumbly, but it will hydrate as it chills and comes together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 1/2 hours. It should feel like very firm modeling clay.
• For the filling: Melt the butter in a medium saucepan over medium heat. Add the cherries and sprinkle with the sugar, cornstarch and salt and stir to combine. Cook, stirring constantly, until some of the cherries begin to break down and a jelly-like film begins to form at the bottom of the pan, 4 to 5 minutes. Use the back of a wooden spoon or rubber spatula to smash half of the cherries against the side of the pan. Remove from the heat and stir in the sour cherry jam and almond extract, if using. Transfer the filling to a medium bowl and let cool at room temperature for 15 minutes. Then transfer to the refrigerator until fully chilled, about 1 hour. Fold in the chocolate chips once chilled.
• To assemble and fry: Remove the dough from the refrigerator and divide into 8 even pieces, then roll each piece into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round. If the dough starts to crack in places as you roll it out, pinch and press it together with your fingers and re-roll until the dough is smooth again. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let sit for 5 minutes. Beat the egg in a small bowl with 1 tablespoon of water.
• Heat 1 inch of vegetable oil in a Dutch oven or deep high-sided skillet until a deep-fry thermometer registers 375 degrees F.
• Scoop about 3 tablespoons of the cherry filling into the center of each dough round. Brush the edge on one side of the dough round with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with your fingers. Use a knife to trim any of the rough edges away, leaving 1/2 inch of the dough around the filling. Crimp the edges with a fork. Keep the formed hand pies on their individual pieces of parchment as you form them to make them easier to handle when adding to the hot oil.
• One at a time, peel away the parchment paper and add 4 of the pies to the hot oil, turning once, until the dough is bubbling in spots and crispy, about 4 minutes. Transfer the pies to a wire rack set over a baking sheet and immediately sprinkle generously on all sides with sugar.
• Repeat with the remaining pies. Allow the pies to cool for 10 minutes, then serve warm.