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Fried Peach-Ginger Hand Pies


Published: Friday, September 11, 2020

Hand pie dough:

1½ c. all-purpose flour, plus more for dusting

½ tsp. kosher salt

6 Tbsp. cold salted butter, diced

2 Tbsp. cold vegetable shortening

2 large eggs, beaten in separate dishes

1 to 2 Tbsp. cold water

1 ½ tsp. distilled white vinegar

Vegetable oil, for frying

Sugar, for coating

Filling:

2 peaches (about 12 oz.), chopped

¼ c. sugar

1 tsp. ground ginger

Pinch of kosher salt

3 Tbsp. water

1 tsp. cornstarch

For the dough: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles tiny pebbles. Add 1 beaten egg along with 1 Tbsp. cold water and the vinegar. Pulse until the dough just comes together, gradually adding another 1 Tbsp. water if the dough is too dry. Form into a flat rectangle and refrigerate in a resealable plastic bag until firm, at least 1 hour and up to overnight.

Meanwhile, for the filling: Combine the peaches, sugar, ginger, salt and 2 Tbsp. water in a medium saucepan over medium heat. Cook, stirring frequently, until the peaches soften, about 5 minutes. Stir the cornstarch and 1 Tbsp. water in a small bowl until smooth; add to the peaches and continue to cook until thickened, about 1 more minute. Remove from heat and let cool, then refrigerate until cold, about 1 hour.

Heat 1 ½" to 2" vegetable oil in a large pot over medium-high heat until the temperature reaches 360° on a deep-fry thermometer.

On a floured surface, roll out the dough into a 12-by-16" rectangle, about 1/8" thick. Using a pizza cutter or knife, trim the edges to make a uniform rectangle. Cut the rectangle in half lengthwise, then cut into quarters crosswise so that you wind up with 8 smaller rectangles (about 3 ½-by-5" each).

Place a heaping tablespoon of filling on one half of each rectangle, leaving plenty of room around the edges. Brush the remaining beaten egg around the edges of the half of the rectangle with the filling. Fold the rectangle in half crosswise to enclose the filling, pressing lightly to remove any air pockets. Press the edges to seal, then dip a fork in flour and crimp the edges gently.

Lower 3 or 4 hand pies into the hot oil using a slotted spoon or metal spatula and fry until golden brown, about 3-4 minutes, turning halfway through. Remove to a paper towel-lined baking sheet and repeat with the remaining hand pies. Gently coat the hand pies with sugar while still warm. —8 servings.

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