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.
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- Yield:Makes a dozen 4-inch handpies
- Active time: 30 minutes
- Total time:1 hour 30 minutes
- 1 1/2 cups (about 7 1/2 ounces) all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup (about 1 3/4 ounces) sugar
- 10 tablespoons butter, chilled
- 1 teaspoon ground cardamom
- 5-6 tablespoons ice water
- 1 (12-ounce) jar Nutella
- 2 medium bananas
- 1 quart vegetable oil
- powdered sugar, for sprinkling
For the Crust: Using a food processor, pulse together flour, sugar, salt, butter, and cardamom until the dough pulls away from the sides of the mixer. Gradually add ice water one tablespoon at a time until dough comes together and can easily form a ball. Form into a 1/4-inch disc, cover in plastic wrap, and refrigerate for 1 hour.
To Assemble: Unwrap and roll out pie dough to 1/8-inch on a lightly floured surface. Using a 4-inch round cookie cutter, cut out 10 to 12 pie circles, gathering and re-rollings scraps as necessary. Place 1 tablespoon of Nutella and 2-3 slices of banana in center of dough circles. Fold shut and seal by crimping the edges with a fork.
Heat oil in heavy bottomed pot until temperature reaches 350°F. Lower pies into oil using a slotted spoon in batches of 3 and cook until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to cool. Sprinkle with powdered sugar, and serve.