Hot Pocket and Fried Pie Dough

Recipe by SwoR8193
READY IN: 42mins
YIELD: 12 pockets




  • In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
  • Cut in shortening.
  • Pour the milk into the flour mixture all at once.
  • Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
  • Lightly knead it to make a thick dough.
  • Let the dough rest for 10 minutes.
  • Cut the dough into 12 equal portions.
  • On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
  • Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
  • Fold over and crimp the edges with a fork.
  • Fry a few at a time without crowding, in the hot oil, until golden brown.
  • Remove from the oil and drain on paper towels.
  • Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
  • The dough will cook too fast to get the insides done.
  • 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.
  • If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
  • Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
  • (Sugar and cinnamon mix is great on apple pies.).