Chile Relleno Fried Pies

Sara Newberry from Half Moon Pie Co. returns to Good Day to make a spicy and savory fried pie. She likes to use mild hatch chiles that have been roasted and skinned in her pies when they're in season. The filling can also be used as a taco or burrito filling if you don't want to start frying.

Chile Relleno Fried Pies

1 sweet potato, peeled and cut into cubes
1 onion, sliced
2 teaspoons cumin
2 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 can black beans, drained and rinsed
1/2 cup corn kernels
1 can diced tomatoes w/green chiles, drained
4 chiles, roasted and skin removed, chopped
¼ cup chopped cilantro
Vegetable oil
Salt and pepper
12 Cornmeal Pie Crust rounds (see below)

Steam the sweet potatoes in the microwaves just until they start to soften. Set aside.

In a large pan, heat 3 tablespoons oil just until it shimmers. Add the onions and cook, stirring, until they are translucent. Stir in the cumin and garlic. Add the squash, beans, reserved potatoes, and corn.

Let cook for a minute, then add the tomatoes. Let simmer until the squash is tender, about 2 minutes, then add the chiles and cilantro. Season with salt and pepper. Let cool slightly before filling crusts.

Spoon about ¼ cup filling onto each crust round. Fold over and seal with a fork.

Heat oil to 350F. Fry the pies in batches, turning halfway through, until golden, about 4 minutes. Drain on a rack.

Cornmeal Fried Pie Crust

4 cups flour
1 cup cornmeal
2 teaspoons kosher salt
1½ cups organic vegetable shortening
1 cup vegan milk, such as almond or coconut, or as needed

Whisk together the flour, cornmeal, and salt. Cut in the shortening until the mixture looks like coarse sand. Add the milk and mix until a soft dough forms, adding more milk if necessary.

Roll the dough out to about ⅛-inch thickness and cut into twelve 6-inch rounds.

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