Fried pies lose their shape Family recipe for Vollinas.


4-5 cups flour
4 egg yolks
1 cup milk
1 pkg yeast
1 stick sweet cream butter
1/2 cup sugar. 


After mixing &amp; kneading &amp; rising overnight, golf ball size pieces are pulled off, rolled out into an oval shape, filled with nuts, &amp; folded over into a pie shape. The edges are sealed. When fried in oil they tend to increase in size &amp; lose their fried pie shape. Any thoughts why they increase in size &amp; how to remedy that?
"Filled with nuts" and "edges are sealed" - this is normal to happen with such a food. The filling produces steam, which blows up the pie. You should use less filling and pierce it in a place or two before frying, so you'll have less steam, and what is in there will escape.