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
- 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.
- 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. - 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. - 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