Recipes : Pocket Pies : Food Network

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Pocket Pies
Recipe courtesy Alton Brown, 2005

Ingredients
Pastry:
9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk
1 egg mixed with 1 to 2 teaspoons water
Vegetable, canola oil or butter, for frying

Curried Mango Filling, recipe follows
Chocolate Filling, recipe follows

Instructions
In the bowl of a food processor, combine the flour, baking powder and
salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all
at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the
countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20
times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a
2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2
tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg
wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as
needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in
the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting
slits.

To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons
vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until
golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before
serving.

To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once

hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet
and bake for 25 to 30 minutes or until golden brown.

To make toaster pastries:
Preheat oven to 350 degrees F.

Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles.
Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash
and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press
down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second
half of dough.

Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags
until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling:
4 mangos, peeled and diced, approximately 2 cups or 12 ounces
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice

Place all of the ingredients into a small saucepan over high heat and
bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
Transfer to a bowl and place in refrigerator to cool completely before using as filling.

For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Chocolate Filling:

2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature

Place the sugar, cocoa powder, salt, and butter into a large zip-top bag
and squish to combine. Cut a whole in 1 corner of the bag.

For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions
above.

Yield: enough for 10 to 15 pies