Pan-Fried Apple Hand Pies

Cooking method

1. Step 1:

   

   How do you make fried apple hand pies in a skillet? First, make the dough. Gather your ingredients. The kefir and eggs should be at room temperature, so take them out of the fridge ahead of time. You can use olive oil or a neutral sunflower oil.

2. Step 2:

   

   In a bowl, combine the kefir, eggs, and vegetable oil. Whisk everything together well until smooth. Always wash the eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.

3. Step 3:

   

   In a separate bowl, sift the flour and mix it with the sugar, baking soda, and salt. Sifting the flour is important — it aerates it, so the baked goods come out light and rise well.

4. Step 4:

   

   Add the flour mixture to the kefir in batches and knead a soft, elastic dough. You may need a little more or less flour, depending on the flour itself, the size of the eggs, and the consistency of the kefir. At first the dough sticks to your hands quite a bit, but it becomes less sticky as you knead. The finished dough stays a little tacky but no longer sticks to your hands. Wrap the dough in plastic wrap or put it in a bag so it doesn't dry out.

5. Step 5:

   

   Meanwhile, make the filling. Gather your ingredients. Use juicy, sweet-tart apples. I used a few regular seasonal apples plus a few Granny Smiths. It's best to use apples with firm, not mealy, flesh so they hold their shape while cooking.

6. Step 6:

   

   Wash and dry the apples, core and peel them, and cut them into small cubes. To keep the cut apples from browning while you slice the rest, put them straight into a bowl and pour lemon juice over them. Add each new batch of cut apples to the bowl right away and toss with the lemon juice.

7. Step 7:

   

   Add the sugar and cinnamon to the apples.

8. Step 8:

   

   Mix everything together well.

9. Step 9:

   

   Add the apple mixture to a skillet heated over medium, pour in the water, and simmer, stirring, for 10–12 minutes. The excess liquid should cook off, but the apples themselves should stay intact and not break down into a purée.

10. Step 10:

    

    Transfer the cooked apples to a bowl and let them cool.

11. Step 11:

    

    Divide the dough into 12–14 equal pieces. Roll each piece into a ball.

12. Step 12:

    

    Roll each ball out with a rolling pin into a small round or oval. Place 1 tablespoon of apple filling in the center.

13. Step 13:

    

    Pinch the edges tightly to form an oblong pie. Shape the rest of the pies the same way.

14. Step 14:

    

    Heat a little vegetable oil in a skillet — it should fully cover the bottom of the pan. Here's an easy way to tell if the oil is hot enough: dip the tip of a wooden spatula into it, and if bubbles gather around it, you're ready to start frying. Add the pies and fry over medium heat for about 4–5 minutes, until golden.

15. Step 15:

    

    Then flip the pies to the other side and fry for another 3–4 minutes.

16. Step 16:

    

    Transfer the finished pies to a paper-towel-lined plate to absorb the excess oil. Serve them hot. Enjoy!