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    You are in: Home / Recipes / Hot Pocket and Fried Pie Dough Recipe
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    Hot Pocket and Fried Pie Dough

    Hot Pocket and Fried Pie Dough. Photo by * Pamela *

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    ~SwoR~'s Note:

    This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time.

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    Units: US | Metric


    1. 1
      In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
    2. 2
      Cut in shortening.
    3. 3
      Pour the milk into the flour mixture all at once.
    4. 4
      Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
    5. 5
      Lightly knead it to make a thick dough.
    6. 6
      Let the dough rest for 10 minutes.
    7. 7
      Cut the dough into 12 equal portions.
    8. 8
      On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
    9. 9
      Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
    10. 10
      Fold over and crimp the edges with a fork.
    11. 11
      Fry a few at a time without crowding, in the hot oil, until golden brown.
    12. 12
      Remove from the oil and drain on paper towels.
    13. 13
      Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
    14. 14
      The dough will cook too fast to get the insides done.
    15. 15
      I find it best to place paper towels on a wire rack so the pies remain light and crisp and don't get soggy from the steam.
    16. 16
      If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
    17. 17
      Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
    18. 18
      (Sugar and cinnamon mix is great on apple pies.).

    Ratings & Reviews:

    • on May 10, 2011


      These are soooo much better than a hot pocket! I used unsalted butter instead of shortening. I filled them with sauteed onions, cut up left over rotisserie chicken from our deli then seasoned with low sodium taco seasoning and a slice of chedder cheese per pocket. These were served with sour cream and salsa on the side. Everyone loved these. I'll try sweet instead of savory next time. Thanks for a great recipe :)

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    • on January 20, 2014


      I substituted butter for the shortening, and baked them at 350 degrees for 10-15 minutes with an egg wash instead of frying. I can't eat fried foods without feeling sick, so I adjusted it this way. My family loves it. Will definitely be using this dough recipe again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2012


      This is by far the BEST fried pie dough I've ever used! I haven't used it as a savory recipe yet, but I'm sure I will. I filled my pies with blueberry pie filling and fried them. I let them cool on a wire rack. After they were completely cooled, I made a quick glaze out of powdered suger, a little vanilla, and a little milk. I didn't make it thick, because I dipped the pies in it, and let them drain on the same wire rack. The glaze dried to a nice crust and was GREAT! Thanks again for this recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Hot Pocket and Fried Pie Dough

    Serving Size: 1 (714 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 181.3
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 1.9 g
    Cholesterol 2.8 mg
    Sodium 331.5 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 0.8 g
    Sugars 1.1 g
    Protein 3.9 g

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