Pocket Pies

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: A Pie in Every Pocket

Rated: 4 stars out of 5Rate itRead users' reviews (125)

RECIPE
COMMENTS & REVIEWS(125)

Cook Time:
30 min
Level:
Intermediate
Yield:
10 to 15 pies or 8 to 10 toaster pastries

Times:

Prep: 40 min
Inactive Prep: 2 hr 0 min
Cook: 30 min
Total:: 3 hr 10 min

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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

Directions

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

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Comments & Reviews

recipe Pocket Pies
Courtney Southgate, KY 11-02-2009
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Wonderful!
Rated: 5 stars out of 5

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.Read more
recipe Pocket Pies
Kristina Saint Petersburg, FL 10-21-2009
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Awesome dough, virtually unlimited filling options.
Rated: 5 stars out of 5

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! :DRead more
recipe Pocket Pies
Dan Worland, WY 05-07-2009
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Great Recipie. Fantastic Results.
Rated: 5 stars out of 5

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!Read more
recipe Pocket Pies
John Chicago, IL 05-01-2009
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pie for breakfast?
Rated: 4 stars out of 5

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.Read more
recipe Pocket Pies
Liz Gilbert, AZ 04-29-2009
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My Granny from Penzance England taught me to make Cornish Pasties
Rated: 5 stars out of 5

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 SchnollRead more
recipe Pocket Pies
Nancy Ann Caldwell, ID 04-27-2009
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They were perfect!
Rated: 5 stars out of 5

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.Read more