Gocha’s Fried Pie Recipe

Make dough

In a large bowl whisk together 2.5 cups flour, 1/2 tsp salt, and 1 tbsp sugar. Add cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids and rest

In a small bowl whisk together 1 cold egg, 1 tsp white vinegar, and 1/2 cup cold water. Drizzle into the flour mixture a little at a time, stirring gently with a fork until a shaggy dough forms. You may not need all the water; stop when dough holds together when pressed. Gather dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Roll and cut

Lightly flour a work surface. Divide chilled dough into two pieces. Roll each piece out to about 1/8 inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out circles. Re-roll scraps as needed. You should get about 10–12 rounds.

Prepare filling

In a medium saucepan combine 2 cups diced peaches, 1/3 cup sugar, 1 tbsp lemon juice, 1/8 tsp salt, 1/4 tsp cinnamon, and 1/2 tsp vanilla. Mix 1.5 tsp cornstarch with 1 tbsp cold water to make a slurry and add to peaches. Cook over medium heat, stirring occasionally, until the mixture thickens and peaches soften, about 6–8 minutes. Stir in 1 tbsp butter until melted. Taste and adjust sugar or lemon if needed. Remove from heat and cool to room temperature (filling should be warm or cool, not hot).

Portion filling

Spoon about 1.5 tablespoons of cooled peach filling onto the center of each dough round. Leave a 3/4 inch border to allow sealing.

Prepare filling

In a medium saucepan combine 2 cups blueberries, 1/3 cup sugar, 1 tbsp lemon juice, 1/8 tsp salt, and 1/2 tsp vanilla. Mix 1.5 tsp cornstarch with 1 tbsp cold water to make a slurry and add to berries. Cook over medium heat, stirring, until juices thicken and berries soften, about 5–7 minutes. Stir in 1 tbsp butter. Remove from heat and cool to room temperature.

Portion filling

Spoon about 1.5 tablespoons of cooled blueberry filling onto the center of each dough round, leaving a 3/4 inch border for sealing.

Seal empanadas

Whisk together 1 egg and 1 tbsp milk to make an egg wash. Brush the edge of each dough round lightly with egg wash. Fold the dough over the filling to form a half-moon. Press edges together to seal, then crimp with a fork to ensure a tight seal. If you prefer a decorative edge, fold and crimp by hand. Make a small 1/4 inch slit or poke a tiny hole in the top of each pie to vent steam.

Heat oil

Pour about 3 cups of neutral oil into a heavy, deep skillet or a medium saucepan to a depth of about 1 to 1.5 inches. Heat oil over medium heat until it reaches 350°F (175°C) or until a small piece of dough sizzles and turns golden in about 30–45 seconds.

Fry pies

Working in batches (do not overcrowd), carefully lower 3–4 assembled empanadas into the hot oil. Fry until golden brown on one side, 1.5–2 minutes, then flip and fry the other side another 1–1.5 minutes. Total frying time should be about 3–4 minutes per pie depending on thickness. Use a slotted spoon to transfer fried pies to a wire rack set over a baking sheet lined with paper towels to drain excess oil.

Finish

While still slightly warm, dust each fried pie lightly with powdered sugar. Serve two pies per person with a scoop (approximately 2.5 oz) of vanilla bean ice cream alongside. If serving multiple, keep finished pies in a warm oven (200°F / 95°C) on a rack for up to 20 minutes to maintain crispness.