Country Fried Peach Pies

Ingredients:
2-¼ cups All-purpose Flour

1 teaspoon Salt
½ cups Lard Or Shortening
½ cups Milk (more Or Less)
1 can Peach Pie Filling (Or Other Fruit), 21 Ounce Can
1 cup Oil, For Frying
1 whole Egg, Beaten With A Splash Of Water

Directions:
To make the crust: Mix together flour and salt with a whisk. Cut in the lard using a pastry cutter until the mixture looks crumbly. Mix in the milk until a ball of dough is formed.

On a floured surface, roll out the dough to 1/8″ thick.

Using a salad bowl or something else about 6 ” in diameter, cut out as many discs of dough as you can.

To make pies: Spoon a large dollop of pie filling into each disc, leaving about an inch of dough all the way around.

Brush the edges with egg wash and fold dough over. Seal the edges with a fork and poke a hole in the middle of the pie so it can vent.

Heat oil in a large skillet. When oil is hot (you’ll know when a drop of water of dough sizzles), fry each pie until both sides are golden brown, about 2-3 minutes per side. Drain on paper towels.

Serve hot, cold, or room temperature and enjoy!

Chocolate and Hazelnut Roulade with Raspberries

Ingredients:


butter, for greasing

½ cup of plain chocolate

4 eggs
½ cup of caster sugar (plus extra for dusting)
2 cups of fresh raspberries

FOR THE FILLING:
½ of a vanilla pod
1 tbsp Coole Swan liqueur (adjust to your taste)
1 ¼ cup of cream
½ cup of Wicklow fine food luxury chocolate and hazelnut spread
icing sugar (to decorate)

Method:
Grease a 33 x 23cm (13 x9in) Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.

Separate the eggs and whisk the egg yolks with the sugar until very thick and pale in color. Beat in the egg whites until stiff, and then fold into the chocolate mixture.

Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to the touch.

Turn the sponge out onto a sheet of greaseproof generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with a warm, damp tea towel and leave to cool.

To make the filling, split the vanilla pod in half and scrape out the seeds. Place the cream in a bowl and stir in the Cool Swan liqueur and vanilla seeds. Gently whisk with an electric mixer until stiff, and then spread the chocolate and hazelnut spread over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling.

To serve, transfer the roulade on to a serving plate and dust with icing sugar, then cut into slices and arrange on serving plates with the raspberries.

Enjoy!