Fried Fruit Pies

What makes this recipe really easy is that you don't make the pie crusts. You just use premade egg roll wrappers (won ton wrappers will be too small) you find in the refrigerated produce isle. Another advantage is you can make any kind of filling you want--savory or sweet. You can even use Nutella or jam (which if you are like us and seem to attract gifts of homemade jam like magnets attract iron, is very cool). I've included a recipe for peach compote, which is what I used as a filling the last time I made these.

You will need:

1 package of large egg roll wrappers
1 egg yolk
Filling; 3-4 tbsp per pie (see Peach Compote recipe below, or choose any jam, Nutella, etc.)
2 cups safflower or canola oil
3/4 cup powdered sugar

2 plates
soup spoon
a fork
a small bowl
a deep pan for frying
tongs
paper towels
a mesh strainer
plates for serving

Begin heating the oil in the pan on medium-high heat. To check if the oil is ready, drop a few grains of salt into it. If bubbles rise around the salt, it's ready.

Egg yolk can act as a glue for pie crusts (not just these), so break the yolk in the small bowl.

One plate is for stuffing and sealing your pies, one is for placing the pies as they leave the oil. On the second plate, put two sheets of paper towel to soak up oil. As you pile up the pies, you may want to add another layer of paper towel.

Use the soup spoon to put filling in the center of the egg roll wrapper--about 3 or 4 tablespoons in each. Fold the wrapper diagonally, using the fork to rub a thin layer of yolk along the edge. Then seal the two sides of the wrapper by pressing down with the fork along the edge--this will make a ridged design.

I stuff and seal all of the pies first, before frying, so I don't have boiling oil going while I do each one.

Place the pie in the oil--be careful not to create a splatter that could burn you. Allow to boil about 4 minutes. If the edges look browned, it's ready to flip. Using the tongs and perhaps a wooden spoon to help steady the pie, flip it over. The underside you have revealed should have bubbles in it and be browned. If you think it is undercooked, leave it until the other side is done, and flip again.

Remove the pie and place it on the plate with the paper towels. Continue until you have made as many pies as you require. To serve, place a pie on a plate and dust with powdered sugar by sifting the sugar through a mesh strainer.


For the Peach Compote:

2 peaches, skinned, pitted, and chopped finely (frozen work too)
1/2 cup of packed brown sugar
2 tbsp salted butter (if you use unsalted, add a pinch of salt)
1/2 tsp cinnamon
1/2 tsp ginger

chef's knife
cutting board
measuring cups & spoons
2 quart saucepot
wooden spoon

Place all of the ingredients in the saucepot on medium high heat. Cook, stirring occasionally, for about 15 minutes (or longer, if you reduce the heat).

This also makes a great waffle topping.

___________________________________
If you try this recipe (or any of the other ones on this site), please post a comment and let me know how it turned out!

Vegan Tofu Stir-Fry with Cashews & Zucchini

My husband likes to eat vegetarian a lot, but he's also an athlete so he's not willing to skimp on protein. This dish goes the extra step to vegan (meaning there are no animal products in it at all) but the tofu keeps the protein count up. Many people avoid dishes with tofu, but unless you're allergic to soy, give this one a try. The trick to making good tofu is to marinate it first so it takes on flavor.

You will need:

One 18oz block of firm tofu (found in the produce or refrigerated sections of the grocery store), cubed
1/2 cup of soy sauce

Lemon juice from one whole lemon
1 tablespoon ground ginger
1 tablespoon garlic powder (not garlic salt!)
1 teaspoon ground black pepper
2 cups of white long grain jasmine rice
2 tablespoons of extra virgin olive oil
3 cloves of garlic, crushed and chopped
2 celery sticks, sliced
3/4 cup of roasted, salted cashews, chopped coarsely
2 zucchinis, sliced
3/4 cup of frozen green peas
4 green onions, chopped (I cut them with scissors)

small bowl with a flat bottom for marinating the tofu
chef's knife
cutting board
citrus juicer
rice cooker
measuring cups
measuring spoons
wok
wooden spoon

Put the cubed tofu in the small bowl. Pour the soy and lemon juice over the cubes, then sprinkle the ginger, garlic, and pepper on top. It's okay if the marinade doesn't cover all of the tofu. Set aside for at least ten minutes before starting the rest.

Cook the rice in the rice cooker. I use a ratio of about 1 part rice to 1.25 parts water when I cook white rice, but your rice cooker may not work the same as mine, so go by your own experience.

Put the chopped garlic, celery, cashews, and zucchini in the wok with the olive oil. Cook on high heat until the bits of garlic are translucent (2-3 minutes), then lower to medium. Stir frequently. Add the tofu and half the marinade (discarding the rest).

When the zucchini's seeds are more visible, somewhat translucent, but the skins are still dark green, add the peas and the green onions. Continue stirring frequently until the peas have warmed, about 3-4 minutes.

Plate the rice first and then the stir fry on top. Enjoy!

________________________________
If you try one of my recipes, please comment and let me know how it turned out!
________________________________