Blueberry and Cream Cheese Fried Pies and Turnover Recipe

So you say you ain't got no fancy pastry shop in your house, nor a donut shop neither

Hey, don't worry about it, because I got you fixed up. I'm talking about a blueberry cream cheese turnover, deep fried or baked

It's going to make your sweet tooth jump out of your mouth. Stick around. Hey, thank y'all for dropping by camp on a beautiful day the Lord has blessed us with

My name is Kent Rollins and what do we do here? Whole lot of cowboy cooking

So many of you have been asking from an old video long ago, I don't never see no recipe

Kent for them blueberry siredough cream cheese turnovers. Well, you're in luck today because I'm going to show you two versions of them, one baked

one fried. The channel will have everything you need to know right there in the little recipe listed

below the video. So today we're going to be making a siredough pie crust for these little blueberry turnovers

but you can use whatever you've got on hand, whether it be one of them store bought or or any other thing, but I would recommend

you try this recipe just once. We're gonna start with two cups of flour

and we'll use about a half liter for sprinkling and everything else

Teaspoon of salt, teaspoon of baking powder. Now, you can add cinnamon to this, nutmeg

or you can leave it out and have a plain white pie crust, whatever you wanna do, but I like a little cinnamon in mine

and I'm just gonna put a dab in there, probably about a half a teaspoon

Now, mix all these dry ingredients really well. You're losing half of it

Yeah, there's a little breeze in Oklahoma today. Now we're gonna have about two and a half

tablespoons of sugar. Which is about that much. What do we got

A stick of lard. You know, this is one of the greatest inventions ever made

You can get it in a stick of lard. It is exactly one cup, so that's how much we be needing

And I like to sort of just chunk it up. Now, if you want to do this in a little more creative fashion

you can put this lard in the icebox and get it really chilled, or maybe in the freezer for just a minute, run it down a cheese grater

It will incorporate a little quicker. Now, they make them dildes, pastry cutters

Well, I don't know what they are, but this is what my mama always used, so that's what we use today

And we're just going to cut this in there until we get it blended really well

Now, as you've seen, folks, there's still quite a bit of that chunky lard in there

We're going to add just a little more flour, probably about a fourth of a cup sprinkler in there really well

and go back to mixing because it's just a little wet. Well, it's time to get your hands in it

I always like to get it to that point to where it's nearly like a cracker crumb, and then

I like to take it between your hands. We're just trying to bust all them big chunks of lard up to get it well incorporated

We added an additional fourth to a half a cup of all-purpose flour here to get it to

this consistency that we want. You can see it's pretty well all mixed and incorporated well

Sourdough is going to be a different thickness in wherever you live during to the country

and the environment and the temperature in which it is We started that starter at the house last night got a set 24 hours start it once it is ready to go You can see it is a setting over here by Bertha staying warm Now people say you can use that in cold weather Oh you can I keep it warm a lot

then I'll preheat me one of them Yeti ice chests, pour a little hot water in there, set that crock

jar in there. It'll stay that temperature till I get ready to use it again. So I'm going to take

the kerchief off it stir it pretty well and we're gonna start with an even up cup

I like to sort of incorporate it around and around to get everybody on an even playing

field and it may take just a little more than this folks we're just gonna have to see cause

we went back and added some more flour but we might be pretty close to on the money

just a little on your hands. And we're going to make this in just a soft ball of dough

Well, you can see, folks, it don't take long to get there. And I just want it soft and pliable, not dry where it cracks all apart

It's not tacky. It is just right. We're going to flyer as a board

I'd like to give it a little patting right there at the first to get it started. You know folks, I like to get this rolled out and you can tell I have smoothed some concrete in my day

But about an eighth to a quarter of an inch, I really don't go as thin as them folks that make them Pillsberries and put them in them pie boxes that you buy

Before that, I put together me a little filling to go with it

Now that was what? A block of cream cheese that had been softened. Go ahead and put it in there. Dump the blueberries in there

Blend it, mix it really well until you got a good smooth consistency. Then we're going to add a tablespoon of sugar and about a teaspoon of vanilla and mix well again

So get you something that you can cut them with. Now what do I use? Hey, it's in my kitchen at all times

It is a fancy gadget that I have invented many years back. It's called the top to the Folgers can it is

Now it's about six inches. The disco lid works too. Yes, it would work, Shannon

Very nice. Thank you. Very nice. So we're going to mark them all and then we'll cut them out

out here and we will cut these out to the best of our capability to stay round because this time

pie are around it ain't square now we got this left over here and we sure ain't gonna throw it

away so we're gonna gather it back up try not to work it too much because i just want to get it

back to a ball stage because the more you work it just like a biscuit dough the tougher it's

gonna become. Every pastry chef will want one of these after this video, Shinn

It makes a great Christmas gift. Yes, it does. Get you a good dollop in size of that right there

and lay right dead center. You don't want to get overzealous here and think that you can put a

whole bunch in there. It'll squish out the sides everywhere. First, we got to take this here egg

wash because I want things to stick really well. So let's give her a little brushing all the way

Roll her back over here. Now comes the deal. What is your crimping method

Well, when grandma and them, I'd seen them make them pies and mama, she'd make them little fried pies

with them homemade apricots. Oh, lordy, lordy, they was good. And they would just take a thumb and mash But I have crimped a lot of them with a fork where you can just come right in here seals them up really good and looky there folks so let set

him right over here out of the way while we feel the rest of them well folks we got her done there

and thank you shan for coming along and doing the artistic talent there yours look like little clams

you dug out from the pond down there we're going to go ahead and bake these we've got a 12 inch

dutch oven today it has been greased and ready to go mine look pretty yes they do look pretty

sugar you're very artistic you are and as you can see folks we have a guest coming in for lunch

that's that's a drive up window he's going to come by when number three in a minute i'm just

I'm just gonna pitch one up there to him, so let me get this out there on a trivet

and get us some coals and let's get to cooking because he'll be back in a minute

And today, we're using a tall trivet. It's about five inches high

We do sell them off the website if you be looking for one. Now, I got me some good hardwood coals out of Ol' Bertha

That shovel's got holes in it, remember? Shake that ash out. Put them coals tight around that trivet in a circle

and then let's load the top up good and heavy. This is an easy dish to bake because you can take that fork when we get to going through

there and pull that bottom up to see that browning effect. We ain't gonna have to rotate much, maybe even out some hot spots here and there, but

it is a glorious day to cook in southwest Oklahoma because there is no wind

Well there's a little wind. Not much. That's not much for us

Well folks, we've been on about maybe five to eight minutes here

Things is happening about right. a little cracking starting here and a little browning

So I'm guaranteeing you nearly 164% that the bottom of them is looking about right

If Shan will get in there, that's pretty hot. So we can come off that bottom

cause it's gonna continue to cook. So now what we're gonna do, give it a little basting with that leftover egg wash

so that'll brown up and get good and crispy there we will. Just a little coating there

Things will brown up so nice and pretty. Y'all be thinking I'm a pastry chef

Well, we've put the lid back on there, folks. Now all we gotta do is cook it till that top browns

and it won't be long with that egg wash on there, and then we're gonna let it cool, and we're gonna cut it

Well, we got them others done. We're gonna let them cool right there on Obertha

We have got us a Dutch oven with enough oil to fry. Using some peanut oil today, left over from Thanksgiving

running about 360 degrees. We're gonna have a pretty fast fry, we are

You're going to have to turn them over probably. Be careful that you don't puncture one of the little fellers

But you can see we ain't been in there in no time and we're already getting that good crust

Drain that grease off of them, folks. We're going to set them over here and let them cool just a minute

But you can see how that crust sort of puffed up there. Things is good

Let me get them other two in there and we'll go back to frying it. Thank you When they come out of that grease

I like to give them a sprinkling of powdered sugar. You can put on there whatever you want, but I love that

It'll stick to it when it's got that grease on there a little better. Let's look at these little bake fellers and see what's happening

That sardew makes such a wonderful crust. Now, you could brush them with a little butter if you wanted to right at the end

put you some powdered sugar, or you could make you some powdered sugar and milk glaze with a little vanilla or almond extract

Glaze them however you want them. But folks, really the only thing I ever liked to put on them was my teeth

That was like a little giddy up. And I like that crust because it's got that good crispiness to it and flakiness in there

and that's what it's about. You get that good crust of that sourdough but then you get that feeling of that cream

cheese and then blueberries mixed together. It's like a happy dance all the way down your throat going that way because it is some of

that good eating. See that Shan? That's what you call a happy moon right there darling

This is really good. that powdered sugar on there. We fixing to do this little deal right here so I can see in there

Look at that. Whoa. See that little air pocket in there, that crust? Mm-mm-mm

Hang on, folks. That is worth a jump back and a jump back up here and get some more

Now, me, I'm probably liking the fried version better because you get that sort of soft center

in that crust that cooked just right to perfection, and it's just got a different taste

when something is fried, and whew, it is so good. Hey, this is good eatin', whether it's fried or it's baked

I hope this got to you people that was wantin' to always know, how come there ain't no recipe for them

blueberry cream cheese turnovers in that old chicken fried steak video that you did so many years ago

I'd like to thank all our servicemen and women and veterans to keepin' that old flag flying high above that wagon

in this good country that we live in. We appreciate it each and every one. We hope you learned something today

and you had a good time. What I'm gonna tell you, be sure and hit

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So, God bless you each and every one. Thank you for stopping by camp

and I'll see you down the jump back, jump up Blueberry Trail

It's on your face. I always like to wear my work. It's pretty good

It's running down your chin. Where's the beagle? Makeup. Where's the beagle when you need him

We need bathing makeup. Well, here we go. Maybe just something else and well, folks

Just this one. Just this one. Shan said just this once. It's not well, folks

Howdy, Skippy. Is that better, Shan? Yeah