Pocket Pies

Total Time:
3 hr 10 min
Prep:
40 min
Inactive:
2 hr
Cook:
30 min

Yield:
10 to 15 pies or 8 to 10 toaster pastries
Level:
Intermediate

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
  • 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
  • Chocolate Filling:
  • 2 1/2 cups sugar
  • 1/4 cup plus 1 tablespoon cocoa powder
  • Pinch kosher salt
  • 10 ounces unsalted butter, room temperature
Directions
Pastry:

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:

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:

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


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4.5 121
The best desert I've ever made! I created this beauty twice within a month. SO rich!! The chocolate is the only one I've made, but chicken pot pie filling sounds sooooo good!!!!! A MUST for all chefs! item not reviewed by moderator and published
Loved the program on Pocket Pies. Your show is always so fun! Oh... one thing Alton, the Cornish meat/vegetable pies are called PAST-ies not PASTE-ies. : Keep up the fun shows, and I'll be watching. item not reviewed by moderator and published
Love this recipe!!! Im not a big curry fan, but thought I would try this for my bf who is a big Indian food fan..... It is SO YUMMY!! I used one mango and some strawberries that were on their way out. I will be making this every time I have strawberries that are no longer 'fresh' (not moldy, just wilted. The dough is easy and can be made in double batches, so I freeze half of it and defrost the night before i want to make it again! item not reviewed by moderator and published
These sound super good!!!!! Do you think it matters if i use butter instead of shortening? I want to make these today and all i have is butter. item not reviewed by moderator and published
Excellent and fun.... if I could only use one word to make these fun Pocket Pies it would be.....Awesome..... item not reviewed by moderator and published
YUM! item not reviewed by moderator and published
Remember to use UNsalted butter for the chocolate filling. For the reviews where the chocolate filling didn't work out -- I wonder if they just used regular "salted" (sweet) butter instead of unsalted. Remember that salted butter has a higher water content than unsalted -- it isn't just about the salt. Could definitely matter in this recipe! item not reviewed by moderator and published
I'm a known terrible cook, but these were awesome and were gobbled up. I used pre-made blueberry pie filling and baked them. Awesome, awesome. Didn't explode, didn't burn, didn't get too empty, no complaints at all. The only thing I'll do differently next time is that I won't dirty my food processor - that's just too many dishes! I'm thinking mushroom/spinach/swiss cheese next time. I got 11 pies out of the recipe. item not reviewed by moderator and published
I enjoyed the program very much but was dissapointed that the recipe did not include any of the other fillings, i.e., shepherds pie and the others that were on the program. Alton you are very enjoyable, informative and helpful Carole Cowell College Park, MD item not reviewed by moderator and published
I made these pocket pies, filling them with shephard's pie ingredients... using ground wild pork... and whole wheat in the crust... they were AWESOME!!! The guys raved about them and asked me when I would make them again. Thanks for such a great recipe, and for so many suggestions and options. It made me feel comfortable experimenting a bit myself! item not reviewed by moderator and published

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