Pocket Pies

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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!

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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.

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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.