Southern_Living_June_2017

THE SL KITCHEN

RECIPE: DEB WISE; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: TORIE COX

JUNE 2017 / SOUTHERNLIVING.COM

134

WHAT CAN I BRING?

Fried Delights

Flaky, fruit-filled pastries for a festive outdoor get-together

PHOTOGRAPH BY HECTOR MANUEL SANCHEZ

Fried Blueberry-Ginger

Hand Pies

Fresh ginger (or^1 ⁄ 8 teaspoon ground ginger)

gives the jammy berry filling a hint of heat.

Assemble the pies one day in advance, and

refrigerate until you’re ready to fry.

ACTIVE 40 MIN. - TOTAL 1 HOUR, 10 MIN.

SERVES 12|

FILLING

1 ⁄ 2 cup granulated sugar

2 Tbsp. cornstarch

1 ⁄ 2 cup water

1 tsp. grated fresh ginger

1 ⁄ 8 tsp. salt

2 cups fresh blueberries

(about 10 oz.)

2 tsp. fresh lemon juice

DOUGH

5 cups all-purpose flour,

plus more for surface

2 tsp. salt

10 Tbsp. cold vegetable shortening,

cubed

6 Tbsp. cold unsalted butter, diced

1 ⁄ 2 cup plus 3 to 6 Tbsp. ice water

Vegetable oil

Powdered sugar

1. Prepare the Filling: Whisk together
   sugar and cornstarch in a saucepan.
   Whisk in^1 ⁄ 2 cup water, ginger, and salt;
   bring to a boil over medium-high, whisking
   often. Cook, whisking constantly, until
   thickened, about 1 minute. Remove pan

from heat. Stir in blueberries and

lemon juice, lightly crushing half of the

blueberries; let stand until completely

cool, about 30 minutes.

2. Prepare the Dough: Place flour and
   salt in the bowl of a food processor; pulse
   until combined, about 3 times. Scatter
   shortening and butter over top of flour
   mixture; pulse until mixture resembles
   coarse crumbs, 6 to 7 times. Add^1 ⁄ 2 cup
   of the ice water; pulse until mixture just
   starts to clump together, about 8 times,
   adding additional water, 1 tablespoon at
   a time, if necessary. Scrape out onto a
   lightly floured surface. Knead until it
   comes together, 2 to 3 times. Divide in
   half, and shape each half into a flat disk;
   wrap disks with plastic wrap, and chill
   about 30 minutes.


3. Roll one Dough disk to^1 ⁄ 8 -inch thick-
   ness; cut 6 (5-inch) circles, and discard
   scraps. Repeat procedure with remaining
   disk. Scoop about 1 rounded tablespoon
   Filling into center of each circle. Moisten
   edge of half of each circle with water; fold
   circles in half, and crimp edges to seal.
   Cover and chill until ready to fry.


4. Pour vegetable oil to a depth of
   1 inch in a large, deep skillet; heat
   oil to 360°F. Place 3 to 4 pies in hot oil,
   and fry until golden brown on both sides,
   6 to 7 minutes, turning occasionally.
   Remove pies to paper towels to drain;
   sprinkle with powdered sugar. Repeat
   procedure with remaining pies and
   powdered sugar. Serve warm or at
   room temperature. Â