Pocket Pies

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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

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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. (^.^

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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.

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Kudos to Kristen in Yukon!

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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!

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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.!!!!!!!!!!

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I used the pastry recipe to make strombolis then filled them with sauce and toppings. Came out excellent!

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I lurves this recipe. In fact, it's so awesome, I sell the pan fryed version in my bakery "Little Snugglins' Unlimited".

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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.

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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