Fried pocket hand pie that uses bread as the crust. It is also crunchy because the of the panko-style breadcrumbs coating. It is filled with ube and cheese – sweet, salty, cheesy, and crunchy in every bite.
Course
Snack
Cuisine
Filipino
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings8
AuthorJhuls @ The Not So Creative Cook
Ingredients
8slicesof breadbrown part (edges) removed
8tbspof ube jam
8slicesof cheddar cheeseI used Eden
1eggbeaten
1cuppanko-style breadcrumbs
Cooking oil
Instructions
Prepare a pan over medium heat, and then add oil (about an inch deep). While waiting for the oil to be hot, we can prepare our bread pie.
Cut the sides (brown part) of the bread. (The brown part of the bread can be used as breadcrumbs after they have dried out – don’t throw them.) Now, you’ll have the white part only – flatten this using a rolling pin or a bottle.
Place about 1 tbsp of ube jam, then cheese on top.
Brush the sides (only half side) of the bread with beaten egg to serve as a “glue”. Fold the other half, press and seal using a fork.
Coat the filled pie with beaten egg and then with breadcrumbs. Set aside on a plate.
When the oil is hot, fry the bread pie until all sides are golden brown. Transfer the fried pies on a plate with a stack of paper towels to drain excess oil.
Enjoy immediately.
Recipe Notes
I used 8 slices of bread. You can use as much or less as you want. For every slice of bread, you will need about 1 tbsp of ube jam and a slice of cheese.
If the ube jam is thick and hard to spread, you can microwave it for a few seconds to make it spreadable.
I used the panko-style breadcrumbs because it gives crunchier results than using the regular (very fine) breadcrumbs.
The bread pies are best if eaten immediately. However, if you have leftovers, you can reheat them in an oven at 350 F for 5-10 minutes. Or you can use an oven toaster.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).