Skillet Puff Pastry Hand Pies
A quick fix — easy, simple, and made from everyday ingredients! You can fill these skillet puff pastry hand pies with any filling you'd use for regular fried pies. They come out airy, soft, and really tasty!
Cooking method
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Step 1:
How do you make puff pastry hand pies in a skillet? While the pastry thaws, make the filling. Mine is braised cabbage, but you can use others: apples, rice and egg, farmer's cheese, and so on. Shred the cabbage and fry it in a skillet with vegetable oil over medium heat, stirring, until soft (about 15 minutes). At the end, add the tomato paste and salt and stir. Cook until done — it took me 5 minutes.
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Step 2:
How long to thaw the pastry? I thawed mine at room temperature for about 40 to 50 minutes. It doesn't need to thaw all the way — as soon as it's pliable, you can start working with it. Mine is a single sheet. Cut the pastry crosswise into strips. I got 4 strips, about 4 by 8 inches (10 by 21 cm).
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Step 3:
Cut each strip into equal rectangles — their size determines the size of your pies. I cut each strip into 3 pieces.
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Step 4:
Then roll out each rectangle with a rolling pin into a square. Mine came out to about 4 by 4 inches (10 by 10 cm).
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Step 5:
Put a heaping tablespoon of filling in the center of each square.
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Step 6:
Pinch the edges tightly closed into a triangle. Seal them plainly, or crimp them for a decorative edge.
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Step 7:
Heat a skillet with vegetable oil over slightly-below-medium heat. Add the pastry pies and fry them on one side until golden. It took me 3 to 4 minutes — go by how your stove runs.
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Step 8:
Flip the pies and fry the other side until done — I fried them 2 to 3 minutes. On average, each batch took me 5 to 7 minutes. This amount of pastry gave me 12 pies, which I fried in three batches, since 4 fit in the pan at a time. I moved them straight to a platter — they weren't greasy, so no paper towel needed.
- These pies are good hot or cold. I liked them with sweetened green tea. Use a filling that's already cooked; if you're using raw ground meat, for instance, either fry the pies longer so it cooks through, or brown the meat ahead of time. Enjoy!
- Use an oil with a high smoke point for frying. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oils.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Puff pastry - 362 kcal/100g
