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Pocket Pies Recipe

Pocket Pies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (120)

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Average Rating:

Total Reviews: 120

Showing 41-50 of 120

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  • on December 21, 2007

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    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.

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  • on October 10, 2007

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    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.

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  • on August 19, 2007

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    It is a good and easy recipe, can be filled with just about anything.
    Best when fried

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  • on July 25, 2007

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    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!!!

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  • on June 19, 2007

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    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

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  • on June 09, 2007

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    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.

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  • on June 02, 2007

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    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!

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  • on May 18, 2007

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    the pies were very good. we had alot of fun making them and still are.

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  • on May 17, 2007

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    I have been makin cornish pasties for years and it was good to see Alton Brown make them almost the same way.

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  • on May 14, 2007

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    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'.

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