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Banana Nutella Cardamom Hand Pies

[Photograph: Sarah Baird]

While making this treat is primarily smooth sailing, waters can get a little choppy when it comes to filling and sealing the pocket pies. The first, and most important, rule seems simple enough: don't overfill the individual pies. While it may be tempting to load up each piece of dough with as much Nutella and as many bananas as possible, this will prove to be disastrous when they fall apart during frying and filling is floating around in the hot oil. If you show restraint during this step (I know, I know, it's hard) reward yourself by eating an extra pocket pie once they get out of the fryer.

About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: or follow her on Twitter: @scbaird.

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