The pies I made today are apricot, but any dried fruit you like will work. The pastry is the same no matter what filling is used. The best advice I can give is to be sure to roll the dough out thin, no thicker than 1/8-inch, as the self-rising flour puffs a little when it fries.
Apricot Fried Pies
1 (6 ounce) package dried apricots, soaked in water overnight
1/2 cup sugar
1 teaspoon cinnamon
To soak, use just enough water to cover apricots. After soaking, pour apricots and remaining water into a medium sauce pan. Add sugar and cinnamon. Cook and stir over medium - low heat until mixture thickens. Set aside to cool.
2 cups self-rising flour
2 tablespoons sugar
1 egg yolk
1/2 cup vegetable shortening (like Crisco)
1/2 cup ice water
Oil for frying
In a large bowl, combine flour and sugar. Add egg yolk and shortening, mix using a pastry cutter until mixture becomes crumbly. Add ice water, stir until dough forms. Pour dough onto a floured surface and roll to 1/8 inch thick. Cut into 6-inch rounds. Place 2-3 tablespoons filling on each round. Fold over and seal edges by crimping with a fork moistened in water. Place pastries on a parchment paper lined tray and refrigerate for 15 minutes. Pour oil 1/4-inch deep into heavy frying skillet. Heat to medium - high. Place a few pies at a time in the hot oil and fry 2 -3 minutes on each side until browned. Drain. Makes 8. Can be glazed or dusted with powdered sugar, if desired.
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