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
Watch how to make this recipe 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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
I have always loved meat pies, and couldn't wait to try this! I was able to make 18 pies, and I used leftover beef stew (which itself was made from leftover roast), butternut squash with cinnamon, honey, nutmeg, and a little brown sugar, and a modified version of the chocolate filling. I halved the filling recipe, and since I didn't have cocoa powder, I substituted hot cocoa mix (3xs the amount recommended, and decreased the sugar by 2xs the original amount of cocoa powder) and decreased the amount of butter by 1 oz. I baked all the dessert pies and two of the meat pies and froze the rest to fry later. Everything came out beautifully and now I have quick heat and eat meals for nights we get home late. item not reviewed by moderator and published
First, I would consider myself to be a pretty good cook/baker, but for some reason pastry dough hasn't been my forte. That said, this dough was very simple and easy to work with. I made them the first time for a picnic with a meat filling. I made all the dough rounds ahead of time and "test-cooked" one using the pan fry method. It turned out great, so I decided to bake the rest. They also turned out great. I was so impressed I decided to make another batch with the chocolate filling. That didn't turn out quite so well; they leaked, but thankfully I was using sheet pans with 1/2 inch sides and parchment paper, so all was not lost. The outsides of the pies had some chocolate on them, but they still tasted great. Everyone loved them, especially my nephews. Anyway, I would like to try deep frying them when I have the time and the oil. I'm sure they'll be great, and the chocolate filling will probably turn out better when fried than baked. I also want to try a raspberry-cream cheese filling, and a caramel filling. Thank you, Alton, for helping me overcome my pastry problem! :D item not reviewed by moderator and published
I made many pocket pies with a variety of fillings. My favorite by far, was the pan fried with mashed potato and pork roast filling. They turned out so hearty, that you only need 1 small pie to be full. I also really liked a peanut butter, and chocolate chip filling. It isn't overly sweet, but is sweet enough that the peanut butter doesn't feel too heavy. I was also one of the people whose chocolate filling doesn't work. For all of you people who tried instant pudding mixes, and when you cooked it, it turned liquidy, try using the cook type of pudding. Instant is not heat stable, and will always turn back into liquid. The cook and serve kind is very heat stable. Just make sure you cook it first (so that you aren't trying to fill with liquid). Thank you Alton Brown, and everyone at Food Network, for bringing us this fantastic recipe! item not reviewed by moderator and published
I found the dough easy to work with. I made chocolate, pizza and breakfast (egg & cheese) pies. My first chocolate pies exploded like mini volcanoes in the oven. My second batch I used less filling and really sealed the sides well so the chocolate only leaked through the slits in the top. The pizza ones came out a little hollow and dry, but still good. The breakfast pies turned out the best--I cooked the egg & cheese together on the stovetop with salt & pepper until it was like a paste, then used it as filling. I brushed the tops with the leftover egg wash and it really made them shiny and crisp. No leakage in the oven, and the egg practically falls out when you bite into it. Great, versatile recipe. Time consuming, but worth it. item not reviewed by moderator and published
Elton, Love your show and watch as often as I can. I was thrilled this evening to see you tackle the Cornish Pasty in your show of 'pocket pies". My Granny, Maude Bickle Sowden, of Penzance, England, was married to a coal miner who eventually left England, like so many "Cousin Jacks" and settled in Arizona where he went to work in the copper mines. I never new my great grandfather but my Granny had very English ways till the day she died at age 106, over 20 years ago. One of the many things she imparted to me was the love of her wonderful Cornish Pasties and how she made them. Her recipe for the crust or pastry was a more like a basic pie crust recipe and only filled with savory filling of meat, potatoes & onion. Though, she did talk about the pudding or fruit combined with "meat and potatoes" version of a pasty. At age 103, she still continued to help made hundreds of pasties, along with several of her English friends, for church fundraisers in our small town, Globe, Arizona. I must offer one last remark to you. We never called them Pasties with a long a (something an exotic dancer might wear) but have always known them to be called Pasty as in "not the future but the past". Thank you for the new recipe ideas for pocket pies but, more so, for the memories. My best wishes for your continued culinary success! A devoted fan always anxious to learn more new food facts! Liz Schnoll item not reviewed by moderator and published
I made meat pies that were simple baked pies made with ground beef. I added the usual onion, celery, garlic, carrots, and herbs to make the base. With a little gravy base and chili sauce the taste was right on. I may put Jack cheese or Swiss cheese into the pockets next time. Using the recipe for a first time was not a mistake........it is a keeper. The dough was so easy to use. Thank you. item not reviewed by moderator and published
I need to work on my techinque, as a few of my toaster pastries leaked, so I can't toast them without risking mayhem, fire, and destruction. But the curried mango filling is absolutely incredible! I like it so much, I'm thinking about pureeing it and serving it as a sauce for grilled chicken or something like that.... item not reviewed by moderator and published
Great fan of the show and when I saw it I decided I'd give it a shot. Unfortunately I really didn't have enough time to do it so I shouldn't have attempted it...but I did anyway. I rushed and ended up not rolling the dough out thin enough (I was making the toaster pies). When he says 1/8th inch, he means it! Also if you're going to use chocolate filling, don't use instant mix pudding because apparently it doesn't like the oven too much. I also should have compensated for the dry winter weather with the moisture content of the dough as it was quite difficult to work with when rolling it out (dry, dry, dry dough doesn't like to roll). I will attempt this recipe again, on a day when I have plenty of time to make sure everything is correct. And I think I'll try jelly next time. Thanks Alton for another great episode and another multi-tasking recipe. item not reviewed by moderator and published
I used a bacon, egg, and cheddar cheese filling and these were a hit for breakfast. I'll try the fruit filling next and probably the chocolate too. Thanks Alton! item not reviewed by moderator and published
My wifes fav fruit is mango so when I saw this episode I was eager to make the pies for my sweetpea. My practice run was lets just say,...educational. The mango filling was too watery so this made it extremely difficult to get enough filling in the pie with out the juice interfering with proper and ease of sealing. It was also apparent that the recipe turned out too tart for my taste so I reduced the vinegar to 1/3rd cup and the lime juice to 2 tbls. I aslo melted 2 tbls of butter into the filling before the cooling/setting step to solidify the filling easier placement. The second batch came out ABsolutely delicious. I used the baking and deep frying methods and we liked them equally. The dough is so simple and forgiving and just perfect. We are going to try a tortilla press on the dough to speed the rolling procedure. It just might work. Thanks for another fun and delicious recipe AB!!! item not reviewed by moderator and published
I tried making the chocolate version of these, and they just plain didn't taste good. The filling was very grainy and way too sweet. Maybe, if the sugar was dissolved, or, as another viewer suggested- confectioner's sugar, it would have been better. Probably less butter, too. As for deep-frying them- they turned out really greasy, despite having them on racks to drain/cool. It might be better to pan fry or just bake them. item not reviewed by moderator and published
This was an easy recipe to follow. The crust was easy to work with and rolled out with no problems. I wish I had cooked the filling on the stove before putting it in the pies - it was grainy. I fried my pies and I guess the filling didn't have enough time to cook. To the people that lost your filling - make sure you get the air out of the middle before you seal them. I didn't lose a drop of filling (but then again, I didn't bake mine either). All in all, I would call this a success. I wish I had made several varieties instead of 18 chocolate pies, but I have a feeling they will all be eaten. Thank you, Alton Brown, for the great show! If you weren't married, I'd come find you! :D item not reviewed by moderator and published
I think I'm in love! Ladies and gentlemen, despite the multiple complaints about the loss of fillings (I to have suffered the choco-splotion) I may have discovered so fantastic that I cannot keep the lid on it! Okay, I can't really help with the explody problem but I DO have a fantastic filling option: raspberries and cream cheese! For the Cream cheese: 3T honey, 2T milk, 8oz Cheese For the berries: 4c fresh raspberries, 1.25c granulated sugar, 3T arrowroot powder *you smarty-pants people probably notices that this is just regular pie filling(^.^) I let mine sit for probably a half hour to get all wet and whatnot *Also, I used arrowroot because I like the shine it gives but you can use whatever(I think) Then, one T of the Cream cheese spread and one T of the raspberry stuff. It's PURE HEAVEN!!!! Okay, that said. I love this dough. I have made a PLETHORA of empanadas and suchlike with a variety of doughs and NONE are as user-friendly as this one. I had to give it only 4 stars because I wasn't trying to make chocolate volcanoes. . . then again, it's not really the recipe's fault. (^.^) item not reviewed by moderator and published
Made these pocket pies twice. Both times with chocolate filling. The first filling was Alton's recepe and the second I used instant pudding. Tasted good but los all the filling in the oven. Whats up?? I used all the sealing techniques and poked holes in them, then cut slits in them, yet still the chocolate oozed out. WHAT GIVES??? Any suggestions would be appreciated. item not reviewed by moderator and published
Kudos to Kristen in Yukon! item not reviewed by moderator and published
Recipe was easy to follow, and came out great the first time. I used meat and potatoes for one filling, and followed his chocolate flilling for dessert pies. My kids had just as much fun eating them as they did saying "pass the meat pies please" with an english accent! This one's a keeper! item not reviewed by moderator and published
I've been making fried pies for a long, long time but my pastry is similar to pie crust pastry. I tried your recipe which is more like biscuit dough and I also tried deep frying them. I had always fried mine in the skillet. I really liked them deep fried. They are super good. I like them better while they are still warm. I made 20 apple "hand pies" this morning. Yummy!!!! Thanks for sharing this wonderful recipe; I love your show. You are a C. H. A.R. A. C. T. E. R.!!!!!!!!!! item not reviewed by moderator and published
I used the pastry recipe to make strombolis then filled them with sauce and toppings. Came out excellent! item not reviewed by moderator and published
I lurves this recipe. In fact, it's so awesome, I sell the pan fryed version in my bakery "Little Snugglins' Unlimited". item not reviewed by moderator and published
This is one of my favorite recipes. The main reason for this is that the potential for fillings goes way beyond the ones Alton covered in the show. For example, one of my favorite fillings for these pies is the leftovers from the Good Eats recipe for Sauerbraten. Also, if you're looking for a little extra flavor from the baked pies, I recommend using a basting brush to paint a little egg-wash on the outside of the pies. This improves the flavor a great deal. It also uses up the left-over egg-wash that is used to seal the pies. While I wouldn't recommend doing it if you're frying the pies, it really does improve the flavor of the baked pies. item not reviewed by moderator and published
being a latin cook this is the easiest recipe i found for pocket pies...it really helped to change some recipes from my country Honduras item not reviewed by moderator and published
I think this is the best show ever and that's sayin somthing cause I've seen all the shows.me and my mom are going to use this for piogies(potato filled pocket pies) item not reviewed by moderator and published
crust was great,the chocolate filling was to runny,next time i will use powdered suger and and a little cornstarch other than that great item not reviewed by moderator and published
I've tried several recipes so far, and this one meet with the entire family's approval. I don't have a stand mixer, so I had to do all kneeding by hand, I couldn't find the instant yeast, so I disovled dry active in the milk (warmed first of course prior to mixing. Everything went exactly as it was supposed to though. I got good rise and proofing, iceing was perfect. Even my wife (not a big Alton fan I'm sad to say loved them. Another great one from the mad scientist of cooking. Thank you Mr. Brown! item not reviewed by moderator and published
I made Alton's Super Apple Pie today, and had extra apples, so I made up this pasty dough, and it worked out great for the apple turnovers we made. Tasted great! BTW the pie was AWESOME! item not reviewed by moderator and published
I needed a dough I can fill with sweet and salty food, as well different ways of cooking the turn overs. With this recipe I was able to learn a different dough as the one I was cooking with. These recipes were great, although I tried the dough but with my own fillings. Thanks a lot for your help. item not reviewed by moderator and published
After reading the reviews, I gave the recipe a try. I made baked Chocolate Pies. The first batch, did ooze considerable chocolate filling, but it was still delicious. The second batch, I made sure to gently squeeze any extra air before sealing, then instead of cutting slits, I poked with my two-pronged fondue forks (3 pokes across the top). These turned out much, much better! Any extra ooze I put on top of the holes to seal in the filling. It worked! item not reviewed by moderator and published
I made a 1/2 recipe and it came out great...used my own filling of chopped apples, raisins, walnuts, splenda/brown sugar, lemon juice, bit of butter. I was planning on using a square of Hershey Extra Dark chocolate in one to see if it accomplished the chocolate filling without the bubble-out (I think due to too much butter in the recipe)...but didn't have enough dough and too much apple filling. I baked mine and the crust is perfect. item not reviewed by moderator and published
I just want to say to everyone complaining about how this recipe isn't the traditional Cornish Pasty....these aren't supposed to be the original recipe. This is Mr. Brown's version of one that can be made easily and as a use for leftovers. They are better then the frozen garbage you get in the store and better for you. If you have trouble with leakage...try not putting too much filling in your pie, and make sure you vent the tops. Good luck to all. Chef Kristen item not reviewed by moderator and published
i am really a newbie at cooking and i made these with my kids tonight. they came out totally awesome. we did not make the fillings-we used different stuff, but they came out perfectly. we were so proud of ourselves because they looked just like they did on the show! hot. item not reviewed by moderator and published
My family is from the South and of course, no one could cook better than my Grandmother. I have tried for years to duplicate my Grandmothers Fried Chocolate Pies. She would dollop this and dollop that. I have been successful with her apple filling and peach filling, but have always falled short with the chocolate ones. Your filling is close and I was so impressed and blessed with this show. I will now be able to make Fried Chocolate Pies for this Christmas. Everyone in our family recalls requesting these the minute we walked into her kitchen. Just plain ol' soul food! Hey, Elvis loved these as well and must have requested bananas mixed in with the chocolate. Thanks Alton, Diana candidcamel@yahoo.com item not reviewed by moderator and published
I usually like the recipes on Good Eats but the one he had for Cornish Pasties was totally incorrect. My grandmother would be rolling in her grave if she heard the recipe. I grew up in a Mining town in the UP of Michigan and I am of Cornish decent and the Pasty is a family tradition that has been passed down from generation to generation. First off the crust recipe is WRONG its almost exactly like a pie crust but you substitute suet into the recipe for some of the shortening. It is definitely not a biscuit recipe (better research should of been done). The inside would be cubed beef and pork, chipped potatoes and rudabeggies (no carrots- that is a finish additive) and onions, salt and pepper to season. I was very disappointed in this recipe it is a disgrace to the true Cornish pasty. item not reviewed by moderator and published
I LOVE Alton. LOVE LOVE LOVE him. But this recipe was a complete disaster. I extremely careful with all of the measurements, so I know I didn't mess anything up there. I was thinking how great the dough was to work with, and how easily everything was going together. Put these in the oven, and started smelling them in about 15 minutes. The smell seemed a little strong and just not quite right, so I went in the kitchen and smoke was billowing from the oven. All of the pockets were leaking, chocolate had oozed all over the large cookie sheet with no sides, and there were flames in the bottom of the oven where the spillover was burning. I guess I didn't seal the pockets as well as I thought. Even the ones where I rolled up the edges and then sealed with the fork leaked. Not likely that I'll try this again. It has given me other ideas, but I'll definitely look for a different dough recipe first, and am unlikely to use this chocolate filling. item not reviewed by moderator and published
It is a good and easy recipe, can be filled with just about anything. Best when fried item not reviewed by moderator and published
When I was a little girl, my mother (she was Southern) would make the most wonderful "apricot fried pies". I had forgotten about them until your show. Thank you, Mr.Brown, for bringing this delicious Southern tradition back into my family. Now, my children and grandchildren can experience one of my cherished and nearly forgotten childhood memories. I did not use your fillings, but the apricot ones I made were spectacular - just as I remembered! Thank you again! Great show, great science, great history, great recipes and many, many laughs!!! item not reviewed by moderator and published
I tried this at home and it was very simple to do and i love when its simple cause then i do it all the time. your the best Alton item not reviewed by moderator and published
My whole family loves these. I make them in large batches and then freeze them. We just take them out and pan fry them as needed. I have made pizza, ham & cheese, caramel apple and chocolate. item not reviewed by moderator and published
These mini pies were amazing! The crust was just perfect...and it was fairly simple to make. Instead of using one of the proposed fillings, we used a homemade blueberry filling. Yum! item not reviewed by moderator and published
the pies were very good. we had alot of fun making them and still are. item not reviewed by moderator and published
I have been makin cornish pasties for years and it was good to see Alton Brown make them almost the same way. item not reviewed by moderator and published
We've made this dough many times with all kinds of fillings and it turns out great every time. Some of our favorites are with sloppy joe or a italian meat filling. Also great for mini tarts: roll out in rounds like you would for the pies, set into a muffin pan (standard size), and fill with your preferred filling. (Alton's berry crisp filling & topping is great!) Also, this is a great dough to get kids involved in cooking. My 3 year old loves to help cut in the shortening and make her own 'pies'. item not reviewed by moderator and published
I have been making "meat pies" for years, but always made them in pie form. Now I can make the old family recipe in it's original form. I have made 3 kinds of pocket pies in the last week. Apple, Chocolate (amazing) and Cornish pastys (meat & potato pie.)I have never seen a better tasting easier dough. Thanks item not reviewed by moderator and published
I buy cresant rolls at the store to make meat pies but NOW I can use this and sw my self some money. My 2 yr old loves grilled cheese with ham or turkey now we can have these and change it up a bit at lunch time :) AB your awsome. I HAVE to watch good eats every night before bed. item not reviewed by moderator and published
Choclate filling for fried pies item not reviewed by moderator and published
I made pastelillos (empanadas) using only the pastry recipe here. I didn't measure the flour by weight so I ended up having to add a bit more. The dough was very easy to work with. I baked them instead of frying them. The pastry is WONDERFUL. I would love to try this recipe with different fruit fillings. A+ as usual for Alton! item not reviewed by moderator and published
I used can pie filling and I love em. Will definatly make them again. item not reviewed by moderator and published
this recipe sound really good... item not reviewed by moderator and published
these are great! I love watching alton brown! the Pies are great for freezing and makeing for a late night snack of for a warm breakfast! either way ! they are great! item not reviewed by moderator and published
very good for family time and delicious too!!! item not reviewed by moderator and published
I followed the recipe exactly and think that, actually, may be where things went wrong. I rolled the dough out as thin as possible and that was my first mistake. Maybe it's just me, but when it said "as thin as possible" that's exactly what I did - I rolled it out paper thin. Maybe not everyone interprets it that literally. The dough was definitely too thin making it far from this flaky delicacy I had envisioned. Also, I baked the pies and I really think they would have been better fried. I didn't use the filling recipe - I simply peeled and sliced apples and coated them in cinnamon, sugar and nutmeg. My filling was great and the idea is great, but I just wasn't pleased with the overall results. I have made some adjustments to the recipe and noted some things I'm going to change in it and suspect it will be better. It's a great idea - just needs some minor "tweaking" item not reviewed by moderator and published
needed the infromation ingeneral more than anything else - easily applyed to other areas item not reviewed by moderator and published
These are so handy and some freeze well too. item not reviewed by moderator and published
the recipy left out some things like put butter after you take out each set.Also the filling was grainy and didnt tast good because of it and to top it all off the pies kept faalling apart in the pan and ruined it.So any one who trys to make them any way after reading my reveiw put them in the oven . item not reviewed by moderator and published
These pies were pretty easy to make and tasted GREAT!! They took me back to when my Grandma used to make these. Excellent recipe. Great crust and not a "pudding" filling. item not reviewed by moderator and published
Thought the dough was a little salty on the pizza pocket pies...could've been me, will try again, consistency of dough is fabulous. We also tried the chocolate filling...most of them leaked but we loved them anyway. I will make these again, but intend on making the pies larger, probably twice the size but will leave the dessert pies the original size. item not reviewed by moderator and published
I made this one up from AB's choco filling- it's a lot quicker than pocket pies and I think it's really good. Just add a third cup raspberry jam and 1 1/2 tsp. vanilla to the ingredients for choco filling in a bag. Then just use squares of a puff pastry sheet to make pies. IMPORTANT: you've got to deep fry them if you make them this way. If you're not eating them on the go top with whipped cream, raspberries, and almonds. REALLY GOOD and these one's are really quick and easy too. item not reviewed by moderator and published
Right after I saw this, I got up and made a batch of pocket pies; I was used to making meat and cheese pocket pies, but these were also a big hit with my family. item not reviewed by moderator and published
Wow.....Alton Brown...one of a kind when my wife and I saw this on Tv This recipe looks easy and I look forward to creating it. Looks fun to do item not reviewed by moderator and published
i used this recipe to make toaster pastries. i didn't use the curry mango filling; instead i filled them with pieces of fruit and jam, and anything else i found. they came out great! the only tip is, don't stuff them overzealously and be sure to dock them, or they won't fit in the toaster (although they still taste great). item not reviewed by moderator and published
I didn't see this episode but I have used this recipe several times, It is pretty fair by itself, but I found that by adding my favorite herbs to the flour, and a chicken boullion cube to the milk, the pastry makes a great ham & cheese hot pocket as well. And By adding a little vanilla to the milk and cinnamon to the pastry, filling it with apple pie filling and after drizzling with a powdered sugar glaze, it also makes great homemade fruit pies. It's a very versatile recipe. item not reviewed by moderator and published
needs a glaze or something for making the fruit pies item not reviewed by moderator and published
If you have trouble baking crust, you have to try this! I have made several batches and it comes out perfect every time. I use 5 Tbsp. of coconut oil for the shortening. Also, I brush the pies with egg wash then olive oil & bake. So far we have made pizza, shrimp filling, peanut butter and chocolate chips and cherry pie filling. Fantastic! item not reviewed by moderator and published
This dough was wonderful to work with. I filled mine with a mixture of sauteed hamburg, ground pork, celery, onion, fresh parsley and black olives...they came out quite well. item not reviewed by moderator and published
I made up a double batch of dough and loved the chocolate filling. I have two suggestions. 1. If you are making more than 6 - 8 pockets, you need to double the recipe. 2. I don't have a pasta machine, but this may be a better option? It will give you a consistent thickness and width to make it easier to make the same size and shape of pies. item not reviewed by moderator and published
I really liked this recipe. Definitely refrigerate the dough before handling, it's much easier! I used the old fashioned pasty filling with ground meat, onions, and potatoes (well done on correcting the history by the way). It was excellent. I also made them a little larger so one would make an entire meal (like they used to be done). Just like my great-grandmother used to make! item not reviewed by moderator and published
I have tried so many times over the last 40 years to make 'fried pies' like my mom. Now I can! I did! I made both chocolate and apricot filled pies. I fried them and none of the filling drained out. I had always had flour all over my pies when I put them into a skillet with a lot more oil and fried them a lot hotter than Alton suggested. His crust rolled out without any flour needed; therefore, no burnt flour in my skillet. Everything worked great. Thank you, thank you. I can make these now for my great grandson when he comes home from school just like my mom did for me when I was going to school. So sorry my own children missed out on these, but they can have them now when they visit. item not reviewed by moderator and published
I used this recipe for stuffed sopapias when I couldn't find my mothers. It was a great replacement and I found that I actually prefer this one compared to my mothers. item not reviewed by moderator and published
My kids (ages 10 & 7) and I (age 37) made these and they were great! We loved the taste and they were fun to make. We had pizza pockets and pan fryed ours. They went so quick I wish I had made more dough. Give them a try - you'll love them. item not reviewed by moderator and published
I think that Alton Brown's "good eats" is as fun and inventive as the old PBS show "Jeff Smith's Frugal Gourmet." This show has changed my eating habits and has made the kitchen a fun place for me and my friends/family. This recipe makes it possible to help out my less fortunate friends eat well on the go. I make toaster pastries for our breakfasts and pizza pockets for lunches, among other fillings. The point is that this makes tastier than store bought (not a huge feat) food, but also cheaper and more food than store bought (big feat). This is a must for families or those helping others out on a budget. Shoot, this is good for anyone that likes pies. item not reviewed by moderator and published
This is a really great recipe, my grandmother makes apple pies every year and now I can pretty much make any kind of pie I want to. I tried the chocolate pie baked, everyone who ate them could not get enough. The crust when baked is flakey and taste wounderful. item not reviewed by moderator and published
While I usually am intrigued with your show, the the small and inaccurate amount of research in regards of the "pasty" (pronounced "past-ee"), you used, is indeed a diservice. The pasty is hardly a pocket pie. It was a meal to go as the Miners took into the mines and the loggers took into the woods. At 51, I still have the original receipes that go back 5 generations. They are made with meat, potatoes, onions, sometimes rhudabega, salt and pepper. The meat in the pasty was venison(cubed, not ground). I still make them that way, but you can get by with a good chuck. A real pasty has a substaintially larger crust made with lard. A pocket pie is not pasty and pasty is not a pocket pie. If you ever want to get a true receipe for a pasty, just ask, I'd be more than happy to obligue. item not reviewed by moderator and published
I love it item not reviewed by moderator and published
I was wondering why the recipe said 2 hrs inactive prep time- it's been awhile since I saw the show so I'll try refrigerating it next time. I made these only once so far with cherry jam and baked and then toasted them. The jam spilled out on the baking sheet and I need to roll them out a lot thinner next time. I'm thinking of adding 1/8 tsp cinnamon to the dough too for a little more flavor. I'll have to try some of the great savory filling ideas from the reviews too. Thanks! item not reviewed by moderator and published
I have tried apple pie, chicken pot pie, egg pie. They are a tasty snack. Fun to make. item not reviewed by moderator and published
My 6 year old nephew and I made the chocolate pies today. We had the same leakage problem as many other reviewers have had. Also, the sugar in the chocolate filling didn't dissolve, making for a very grainy texture. But, when I pan fried one in butter so that we could taste it before the rest were done baking, the buttery crisp crust and the great chocolate flavor (we used Valrhona cocoa powder) won us over despite the flaws mentioned above. The baked ones all lost their filling, but wouldn't have been as sinfully delicious as the pan fried one, even if they hadn't. item not reviewed by moderator and published
I'm not sure why this is rated medium, I thought it was really easy to make. I'm making pies out of everything - leftover stew, pie filling, deli ham or roast beef & cheese, pizza fillings. These are great! item not reviewed by moderator and published
I tried the chocolate pies and the taste was great, but the filling leaked out to the point that there was only a paper thin layer of chocolate left inside a now hollow pie. I tried the pies on four different occassions and could not seem to work this out. I also tried the pies with a pizza filling, and without the super sweet chocolate filling to mask the bitter flavor of the dough the pie tasted aweful! I love the idea of these pastries so if anyone has any tips they will be greatly appreciated! item not reviewed by moderator and published
I made them exactly as he showed them, I even watched the show again to make sure. My chocolate filled pies leaked in the oven and covered all my apple pies with chocolate filling. My chocolate pies also leaked all over my frying pan when I pan-fried them. I thik my steam slits were too big. My advice for the chocolate ones is to but a lot less filling than you think and make sure your crimps are closed. These pies tasted great, I wouldn't discourage anyone from making them, but give yourself around 2 hours. item not reviewed by moderator and published
Just what my husband remebers his mom cooking for him. I filled my breakfast pockets with nutella... Oh my goodness does it make my morning! item not reviewed by moderator and published
After reviewing the recipe and completeing several batches and different fillings, i decided that recipe is easy and possibly a little long. other than that it is great. item not reviewed by moderator and published
It was wonderful, I cant believe its just like my grandmother used to make thank u so much item not reviewed by moderator and published
I really like making things in pocket pies but this was horrid. I mean beyond horrid. If anything, I would use balsamic viniger instead of that bitter cider. Oh it was gross. item not reviewed by moderator and published
These are the greatest tasting pies ever! item not reviewed by moderator and published
The dough was very easy to work with after 1 hour refridgeration, (good tip!) but I also got the same result that another reviewer said about the chocolate filling, they came out hollow on the inside! and the dough is ok, it's not that tasty, and there's A LOT of it per pocket, not that much filling to sweeten it all up. But, I have to say that this is the first Alton recipe that I didn't really like or had trouble with (and I've used a bunch!) item not reviewed by moderator and published
This recipe was amazing! I have used the dough recipe to fill with everything! I've used leftover pot roast, mexican burrito filling, even chicken and bacon with cheese! This recipe is so versital! item not reviewed by moderator and published
i really like this recipe. it is very easy and fast and it uses ingredients that i usually have in the pantry. i think of new fillings for them everyday. when i tried the recipe for the first time, i made an apple filling. it was delicious! it tasted just like an apple pie!! item not reviewed by moderator and published
Excellent show item not reviewed by moderator and published
My mom used to make apple pocket pies but I never quite got the pastry down. Thank you Alton! item not reviewed by moderator and published
I tried to follow the directions and crimped the edges pretty well with the fork, but I guess I should have put them on a cookie sheet with edges to catch the overflow. All of the pies leaked chocolate and it dripped to the bottom burner and caught fire. Just wanted to recommend everyone else use a pan with side walls! item not reviewed by moderator and published
My own grandmother ,MaMae, made these after school snacks for me in Montgomery Alabama this same way.Yummy! I only had the memory--- not the recipe. Thanks! item not reviewed by moderator and published

This recipe is featured in:

Fun Family Weekends