I made these a while ago but I called them
empanadas because that is their real name. The title "fried pies," however, is much more palatable to fat stupid Americans like you. Fuck, there is even a
fried pie food cart right here in Portland. They are pretty tricky to make at home but between this post and my
previous one, you should be able to pull it off. Let's begin:
Make a
pie crust, quarter it, roll one out, and plop down some type of berry preserves or any other kind of sweet shit you might like. "I like Count
Chocula. What about that?" Sure. Just be sure to pour some milk in there too, genius.
Fold the top of the crust over the filling and seal the edges by pushing them down with the tips of your fingers. Flip it, re-form, and crimp it with a fork. Flip it again and crimp it. Trim the edge with a knife to make it look all pretty and shit.
Get a lot of vegetable oil really fucking hot over medium to medium-high heat. Drop that shit in and back up. Hot oil on your skin sucks ass and if the oil hits the burner it will start a fire. Keep it in there for a few minutes and delicately flip it once with two spatulas. Top that bitch with some powdered sugar.
Just in case you were wondering what it looks like on the inside. Eat it.
16 comments:
Going to make this in the next few days - only difference is, I'm making a savoury one. Yours really look mean and tasty. :)
Looks awesome. Have you tried adding a little baking powder to the basic dough for a lighter and "flakier" crust?
Nice, dude. Nice. I don't care what you call them, they look wicked good.
I have made a few different savory empanadas but I have found they are much better baked on a pizza stone instead of fried.
Baking powder? I see where you are coming from but I have never heard of anyone putting baking soda in their pie crust. It might be hard to tell from the picture but there are no "flakey" or "light" issues here. Have you put baking powder in a pie crust before?
Thanks Bob!
The baking powder just adds that little bit of leavening that (for me at least) makes a nicer empanada crust (either baked or fried), almost but not quite biscuitesque. I had not thought about adding it to a regular piecrust for use in a pie pan... worth a shot.
Huh. I will take your word for it and give it a shot next time I make empanadas. Thanks!
great.. just what America needs.. another fat kid with a pie in his hand.
that empanada looks super tasty, even on your tacky china. good job!
Fried pies? I thought you were making fried peas. JHC! I gotta get this dyslexia checked out so I can sit home on my ass and collect disability checks.
That shit was not in my fat little hands for very long!
Not tacky! It's Spode!!!
I hear Binder & Binder can help you out. At least that is what I hear from their commercials during Maury.
mmm, that looks fuckin tasty
Hell fucking yeah!
i got to make some like my great grandmaw used to make. she dried the apples in the window (we used to sneak some) then would fry'em up. her's were bout a quarter of an inch thick and man, were they good.
second thought, maybe not make'em and just remember how good her's were.
yea, i know, touching aint it.
barf
Damn, those look fucking GREAT!..Did you enjoy a nice chocolate milk with it?
99.99% chance I was drinking beer
Post a Comment