Coconut Cream Fried Pies

Coconut Cream Fried Pies

There was no way for me to get the original recipe for the Chuc Wagun’s fried pies so I had to improvise, finally coming up with this delicious version.  The vodka in the crust makes it super flaky and tender.  These pies would be great for picnics or lunch boxes.

For the pastry:

1/8 cup water

1/8 cup vodka (kudos to America's Test Kitchen for this delicious tip)

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon granulated sugar

6 tablespoons chilled unsalted butter

Oil for frying

·         Combine the water and vodka in a small container and place in the freezer to chill.

·         In the bowl of a food processor combine the flour, salt and sugar.  Pulse three times to combine.  Add the chilled butter and process until the mixture looks like cornmeal (about 5 seconds).

·         Remove the water and vodka mixture from the freezer once it is cold.  Turn the food processor on and add the water and vodka to the flour mixture while processing.  Process until the mixture comes together to make a soft dough.  Remove from the bowl, form into a 5” disk and wrap in plastic wrap.  Place in the refrigerator for 1 hour to chill.

·         Divide the chilled dough into 6 equal portions.  Roll each portion into a small ball.  Place each ball on a lightly floured surface and roll into a 5” diameter circle with a lightly floured rolling pin.  Dampen the edges with a small amount of water.  Spoon 2 slightly heaping tablespoons of the Coconut Cream Filling (recipe follows) into the middle of each circle.  Carefully fold the dough in half.  Press edges together with your fingertips.  If desired, press edges with the tines of a fork to decorate.  Repeat with all of the dough and filling; set aside.

·         Pour enough oil into a medium size frying pan to come up 1/2"up the side.  Heat pan over medium high heat until the oil is hot and shimmering.  Place as many pies as will comfortably fit into the pan without touching.  Fry the pies until they are golden brown, approximately 2 – 3 minutes.  Carefully turn them over and fry on the other side until they are browned.  Remove the pies from the oil with a slotted spoon and transfer to paper towels to drain.  Repeat with the remaining pies.  Glaze (recipe follows) while warm.

Coconut Cream Filling:

1 cup coconut milk (not cream of coconut)

1/2 cup granulated sugar

1/4 teaspoon salt

2 tablespoons cornstarch

1/4 cup half and half

1 large egg, beaten

1 teaspoon vanilla extract

1/2 cup shredded coconut

1 tablespoon butter

·         Place coconut milk, sugar and salt in a medium size non-stick sauce pan that is set over medium heat.  Bring to a simmer.

·         While the coconut milk and sugar is heating, place the cornstarch in a small bowl.  While whisking, gradually add the half and half.  To this mixture add the egg and vanilla extract; set aside.

·         Once the coconut milk has come to a boil, gradually add 1/2 of it to the egg mixture while whisking constantly to temper it.  While whisking the coconut milk mixture add the tempered egg and milk mixture back into the saucepan.  While stirring constantly, bring the contents of the saucepan back up to a simmer, stirring until it thickens.  Boil for 1 – 2 minutes before removing from the heat and add the shredded coconut and butter.  Cover and set aside to cool before filling pastry.

Glaze:

2 tablespoons powdered sugar

1 – 2 teaspoons half and half

Place powdered sugar into a small bowl.  Add 1 teaspoon of the half and half and stir well.  Mixture should be thick yet still fluid.  If needed add the remaining half and half just a few drops at a time to reach desired consistency.

Source : http://www.savourytable.com

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