Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

Need A Good Fried Turnover Recipe


  • Please log in to reply

20 replies to this topic

#1 squirmingitch

 
squirmingitch

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,370 posts
 

Posted 29 July 2012 - 09:15 AM

I'm looking for a good recipe for a fried, fruit filled turnover. Something like what McDonald's used to have with their hot apple pies. Can anyone help?
Thank you.
  • 0

Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


Celiac.com Sponsor:

#2 MaryJones2

 
MaryJones2

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,037 posts
 

Posted 29 July 2012 - 04:50 PM

I'm looking for a good recipe for a fried, fruit filled turnover. Something like what McDonald's used to have with their hot apple pies. Can anyone help?
Thank you.


Chebe maybe? It's unique because it's not crumbly. I've made calzone's with it and it holds up really well so I would think would work for fried pies.
  • 0

---------------------------------

MP - celiac for 10 years

 


#3 squirmingitch

 
squirmingitch

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,370 posts
 

Posted 29 July 2012 - 06:05 PM

Oh thanks. I can try it but would have to order some online as we don't have availability like that at local stores. I was really thinking of something I could make myself.
  • 0

Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#4 eatmeat4good

 
eatmeat4good

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,699 posts
 

Posted 29 July 2012 - 07:36 PM

http://glutenfreewit...ied-apple-pies/

Here ya go!

I haven't tried it, but I sure do plan to!

Lemme know if it works!!
:)
  • 0
Healing is a matter of time, but it is sometimes also a matter of opportunity.
--Hippocrates

#5 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,449 posts
 

Posted 30 July 2012 - 06:53 AM

I make pie crust with the recipe on the side of the box of lard. (The brand in the blue box/tub.) It turns out perfectly flaky but not crumbly at all and I simply use rice flour and not a flour mix. I think it would probably work well rolled out thick and deep fried. As always, I include a disclaimer about pie crust, I've been making it since I was about 3 and have been told that apparently it can be a difficult skill to master. Don't work it too much, as soon as it's "dough" roll it out gently once and only once on a floured surface. Use a finger dipped in water wet edges to make them seal together.

It's actually pretty tempting to try this myself. I know I shouldn't, stupid useless missing gallbladder and all that. But little fried pies sound so yummy!
  • 0

"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#6 squirmingitch

 
squirmingitch

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,370 posts
 

Posted 30 July 2012 - 06:57 AM

Thanks eatmeat! That's what I was looking for!Posted Image I don't know why I couldn't find one to suit. I Googled 60 ways from Sunday but never thought to search for fried apple pie ----- DUH!Posted Image

The only thing is the shortening. Crisco is soy & I can't do soy. Then there's the whole low sal thing. Would it work do you think to use safflower oil instead of shortening? Because of low iodine I can't do any margarine or butters either.
  • 0

Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#7 squirmingitch

 
squirmingitch

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,370 posts
 

Posted 30 July 2012 - 07:00 AM

Oh thanks Adelaide. We cross posted. Yeah, I know about the pie crust thing ---- I have tried umpteen pie crusts & have never been able to get the hang of it. My sister can make it perfect every time --- guess she got all the pie crust genes cause I sure didn't!Posted Image
  • 0

Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#8 jerseyangel

 
jerseyangel

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 20,939 posts
 

Posted 30 July 2012 - 07:01 AM

Could you use Spectrum shortening? It is from palm oil I believe.
  • 0
Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#9 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,449 posts
 

Posted 30 July 2012 - 07:12 AM

Balk at the idea all you want, but barring being a vegetarian, the key to a perfect pie crust is lard. Say it with me L-A-R-D. Lard. The fat of a dead pig. Besides the obvious magic of it being a pig, it isn't margarine, or butter, or soy, I don't think it has an iodine problem. (And yes you have to use a solid fat, no liquids will work for a pie crust to the best of my knowledge.)

The recipe eatmeat posted with the flour, shortening, etc, is pie crust. It doesn't CALL it pie crust, but when you mix flour, salt and shortening, it's pie crust.

What you need to do is call your sister! You make the filling, she can do the crust. It'll be perfect.
  • 0

"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#10 jerseyangel

 
jerseyangel

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 20,939 posts
 

Posted 30 July 2012 - 07:24 AM

I agree about lard--it also makes a very good biscuit :)
  • 0
Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#11 squirmingitch

 
squirmingitch

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,370 posts
 

Posted 30 July 2012 - 08:33 AM

Thanks you two. I'm not afraid of L-A-R-D! Heck, I need to put some fat on these skinny bones.Posted ImagePosted ImagePosted Image

Call my sister?Posted ImagePosted ImagePosted Image Heavens no! We don't jive. Never have, never will. Don't even know her phone #. If I did she'd likely suck the blood out of me right through the phone receiver.Posted ImagePosted ImagePosted Image

I'll look for lard or spectrum shortening.

Patti --- OH YEAHHHHHH ---- biscuits --- that's going to be the next thing I tackle.
  • 0

Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 


#12 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,449 posts
 

Posted 30 July 2012 - 09:50 AM

Some people are like lard? Oh no it's animal fat it's all bad for me and I'll die of some horrible disease! I haven't tackled biscuits yet. The idea depresses me to be honest, I'm used to duplicating my grammy's perfect flaky melt-in-your mouth delicacies so maybe I'll just never go there.

I find lard either by the Crisco in the baking aisle or for some bizarre reason some few places have it with the meats. I wouldn't know a thing about spectrum though. Pretty sure if I even thought about buying it I'd be struck by lightning. We don't mess with that sort of thing in my family.
  • 0

"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#13 jerseyangel

 
jerseyangel

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 20,939 posts
 

Posted 30 July 2012 - 10:09 AM

Patti --- OH YEAHHHHHH ---- biscuits --- that's going to be the next thing I tackle.

Please keep me posted on that. Biscuits are one of the very few things I have yet to make gluten-free that are as good as the wheat ones. I used to use the soft winter wheat and buttermilk. I've come close but no cigar :D

Some people are like lard? Oh no it's animal fat it's all bad for me and I'll die of some horrible disease!

At least our bodies know what to do with it as opposed to some of the ingredients out there!
  • 0
Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#14 eatmeat4good

 
eatmeat4good

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,699 posts
 

Posted 30 July 2012 - 12:08 PM

Oh yeah! LARD!!!

Hey Squirming- That is what I used for fat, frying meat, and all baking when I had to be low sal!! Isn't that great! And I had to put some fat on my skinny bones at that time too, so I didn't worry about it. The only problem I had was that it has BHT or somesuch preservative in it. I was trying to avoid preservatives, but I decided not to worry about it too much. I just couldn't imagine myself walking into the health food store and asking for organic, hormone and preservative free LARD!!! hahaha :lol: I learned lard makes GREAT French Fries too!

I think I'm gonna try the recipe with lard and rice flour!
Thanks for that tip Adelaide! My son used to love those Hot Pocket things and I am envisioning making him little chicken pot pies with chicken breast, potato, peas and carrot. Little chicken gravy with cornstarch. Oh jeez, I gotta start finding time to cook!!

Happy eating y'all! Oh yum. :D
  • 0
Healing is a matter of time, but it is sometimes also a matter of opportunity.
--Hippocrates

#15 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,449 posts
 

Posted 30 July 2012 - 01:23 PM

Hey, try whatever flour makes you happiest! I use rice flour because it's here. I wouldn't use it for dusting a counter though, ick. Six months and I've still only tried one flour blend and I didn't like it. If I had one I liked I'd probably use it for my crusts instead. Lard for french fries? Mmmmmmmmm...... I need to pack some fat on my um, fat?

I make little pot pies in those teeny tiny disposable pie tins. You can do little shepherd's pies too and they freeze wonderfully.

"Can I help you find something?"
"Yes, I'd like the organic and preservative free tallow of one swine please."
:blink:

Congrats, you are now the weirdest person shopping at the health food store! (And I had a person the other day ask me what the pen in the bulk section would write if it were a doll. I smiled and fled.)
  • 0

"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: