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
  1. 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.
  2. 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.
  3. 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°.
  4. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/tortilla-hand-pies/