Juicy berries add a delightful tartness to these on-the-go desserts.
Tortilla Hand Pies
Serves: 12
Ingredients
- 3⁄4 cup fresh raspberries
- 1⁄2 cup diced fresh strawberries
- 1⁄2 cup fresh blueberries
- 1 teaspoon fresh lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground ginger
- 12 street taco flour tortillas
- 1 large egg
- 1 tablespoon water
- Vegetable oil, for frying
- Garnish: confectioners’ sugar
Instructions
- In a medium bowl, toss together all berries and lemon juice. Add granulated sugar, flour, salt, and ginger, tossing to coat. Place 1 tablespoon berry mixture in center of each tortilla.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash along edges of tortillas. Fold over edges, and firmly press together to seal, crimping with a fork.
- In a deep stockpot or Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Fry pies, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side. Remove from oil using a slotted spoon or spider strainer, and let drain on paper towels. Garnish with confectioners’ sugar, if desired. Best served same day.
Notes
Kitchen Tip: Berries can be swapped out for 1 3⁄4 cups of any berries you like.
