Deep-Fried Apple Pastry Pies
Makes
12
Ingredients
3 Granny Smith apples
30 g unsalted butter
60 g soft brown sugar, plus extra for sprinkling (optional)
60 g sultanas
Cottonseed oil, for deep-frying
450 g plain flour
60 g caster sugar
10 g salt
1 tablespoon baking powder
50 g sour cream
1 egg
210 ml iced water
Bursting with juicy diced apples and sweet sultanas, these hot pies are the kind of winter dessert that warm you up on cold nights. Deep-frying takes them to another level — golden, crisp and properly indulgent.
Method
Core and peel the apples, then cut into 1 cm cubes.
Put the butter and sugar in a saucepan over medium heat, stirring until the sugar has dissolved. Add the apple and cook, stirring for 3 minutes. Remove from the heat, stir through the sultanas and set aside to cool completely.
To make the pastry, place the flour, sugar, salt and baking powder in the bowl of a stand mixer fitted with a dough attachment. Add the sour cream and egg. Mix on low until fine crumbs form.
Slowly add the iced water until a smooth dough forms. Wrap in plastic wrap and refrigerate for 2 hours.
Roll out the rested dough to 2 mm thick. Cut into twelve 6 cm squares, then cut each square in half diagonally to create 24 triangles.
Spoon about 30 g of the cooled apple mixture into the middle of 12 triangles. Brush the edges with water, top with another triangle and seal the edges.
Place on a tray and freeze for at least 30 minutes.
Heat oil in a deep-fryer or saucepan to 170°C.
Fry the pies in batches for 3–4 minutes, or until golden brown, turning halfway through.
Drain on paper towel and sprinkle with extra sugar if you like.
note
Serve hot with ice cream.