Pie is a traditional Thanksgiving desert and everyone seems to expect it after the big feast...here is a fun twist that is sure to be a hit!
These mini pies are easy to make and come out crispy, warm and they are the perfect size after a big meal (and for little hands)! You can experiment with different fillings, just be sure the wontons are tightly sealed and not overfilled before frying.
Hot Chocolate Fried Pies
These mini pies are easy to make and come out crispy, warm and they are the perfect size after a big meal (and for little hands)! You can experiment with different fillings, just be sure the wontons are tightly sealed and not overfilled before frying.
Hot Chocolate Fried Pies
Makes about 15 wonton pies
Ingredients:
½ cup cream cheese
1 Tbsp cocoa powder
1 ½ Tbsp granulated sugar
60 chocolate chips (dark chocolate or milk chocolate, whichever you prefer)
15 wonton wrappers
egg wash (1 egg and 2 tbsp water, mixed well)
Vegetable oil, as needed
Instructions:
1. Combine the first 3 ingredients in a bowl and mix well with whisk or wooden spoon.
2. Lay wonton wrappers flat and brush with the egg wash.
3. In the center of each wrapper, scoop 1 tsp. of filling.
4. Add 4 chocolate chips to each wonton - push down into filling.
5. Carefully fold each wrapper over to form a triangle.
6. Using your finger, push firmly along the edges of each wrapper to make sure they are sealed well.
7. In a medium stock pot, heat oil to 350F. You will need to have enough oil to allow the wontons to float and be flipped easily. These wontons cook fast, done in about a minute so don’t worry about heating a lot of oil and cooking all 20 at once, heat less oil and cook 5 or so wontons at a time.
8. Add the won tons to the oil and cook for 30 seconds. Flip the wontons over and continue cooking for 30 seconds or until golden brown.
9. Remove from oil and allow to rest on a paper towel lined plate for 1 minute before serving.
10. Dust with cocoa powder or drizzle with chocolate sauce and serve hot.
Pumpkin Cheesecake Fried Pies
Makes about 20 wonton pies
Ingredients:
½ cup canned pumpkin
¼ cup cream cheese
½ tsp vanilla extract
1 ½ Tbsp brown sugar
½ tsp cinnamon
20 wonton wrappers
egg wash (1 egg and 2 tbsp water, mixed well)
Vegetable oil, as needed
Instructions:
1. Combine the first 5 ingredients in a bowl and mix well with whisk or wooden spoon.
2. Lay wonton wrappers flat and brush with the egg wash.
3. In the center of each wrapper, scoop 1 rounded tsp. of filling.
4. Carefully fold each wrapper over to form a triangle.
5. Using your finger, push firmly along the edges of each wrapper to make sure they are sealed well
6. In a medium stock pot, heat oil to 350F. You will need to have enough oil to allow the wontons to float and be flipped easily. These wontons cook fast, done in about a minute so don’t worry about heating a lot of oil and cooking all 20 at once, heat less oil and cook 5 or so wontons at a time.
7. Add the wontons to the oil and cook for 30 seconds. Flip the wontons over and continue cooking for 30 seconds or until golden brown.
8. Remove from oil and allow to rest on a paper towel lined plate for 1 minute before serving.
9. Dust with cinnamon sugar and serve hot.
