This is a great recipe for an easily portable meal or snack. The crust recipe can be filled with sweet or savory ingredients. The possibilities are endless! Here are two versions but you can get creative.
Pocket Pies – Preheat oven 425F
2 Cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup cold sour cream
wisk all dry ingredients together (you can also sift them together if you prefer and have a screen or sifter).
add the butter and incorporate until it is a crumbly mixture
fold in sour cream and work the dough until it comes together into a smooth ball, the dough will be very wet. Roll out onto a floured work surface.
Knead the dough a few times until it comes together, adding more flour 1tsp at a time, if the dough is too sticky to handle.
Roll the dough into an 8×10 inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter, repeat this once more and then wrap the folded dough in plastic and put in the fridge until fillings are done.
Remove dough from the refrigerator and unfold it onto a well foured surface, rolling it out to a 14 x 14 inch square.
Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible.
Keep rolling out the scraps and cutting out circles until you run out of dough, ensuring you end up with an even number of circles. You should have about 20 3″ circles.
Place 6 circles on a parchment lined cookie sheet. Spoon a small portion of the apple filling into the center of each cirlce, leaving enough of a border around the filling. Place a second dough circle on top of each filled circle then use a fork to crimp the edges of each pie. Brush with egg wash and sprinkle tops with turbanado sugar.
Bake pies for about 15 minutes or until golden brown. Remove from the oven and let rest for about 10 minutes.
Pocket pies can be filled with just about anything and make a great snack that you can eat with your fingers anywhere on the run, or they can be made into delicious desserts by adding ice cream, whipped cream, ice cream sauces such as salted caramel sauce etc.
Apple filling –
3 apples – using different varieties works well
3/4 cup sugar
1 tsp cinnamon
1/4 tsp salt
1 tbsp lemon juice
1/2 tsp allspice
Peach filling –
1 qt diced peaches
1/4 cup honey
2 tbs tapioca
1/2 lemon juiced
Peel and slice apples or peaches into small chunks, add all dry ingredients and mix well. cover and let set while you finish your dough. Once the dough is cut into circles add about 1/4 cup of filling to the bottom pie, stretch out the top pie and pinch the edges closed. You might need to use a small amount of water around the edges to seal the edge well. top with an egg wash and sprinkle with turbanado sugar or glaze with a confectioner sugar glaze.
Beef and Cheddar Filling
1 pound ground beef
1 medium onion chopped
2 tsp Dijon mustard
1 tbl minced garlic
2 tbls worcesterchire sauce
pinch of salt
6 ounces shredded cheddar cheese
Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.