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Posts Tagged ‘pocket pies’

by Caitlin Saniga

Hand pies

The tart eggplant and olive filling contrasts really nicely with the almost sweet crust in this recipe. It reminds me of some the lemony spinach pies I’ve had at Greek festivals and restaurants.

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by Caitlin Saniga

Part pot pie, part hot pastry pocket, this is the best way I've found to serve leftovers yet!

  • 1 prepackaged refrigerated pie crust dough (or Sarah’s crust dough recipe)
  • 1/2 cup mashed sweet potatoes
  • 3/4 cup shredded turkey
  • 2 tablespoons gravy
  • 1/2 cup broccoli (or another green vegetable such as spinach, kale, green beans or asparagus)
  • 1/2 cheddar cheese
  • salt and pepper to taste

Make as many substitutions as you want in this recipe. Use what you have! But make sure to include at least one moist ingredient (cranberry sauce, gravy, Italian dressing, etc.).

Preheat the oven to to 425 degrees.

Use a pizza cutter to slice the chilled, flattened dough into halves, and use the cutter to lightly score each half in half again.

Divide the sweet potatoes between each piece of dough, using a spoon to spread themĀ  over half of the piece, avoiding about 3/4″ of dough around the edges and the scored line. Divide the turkey, gravy, broccoli, and cheese between the dough pieces, and lightly season each with salt and pepper.

Carefully lift the unused half of dough over the fillings, and use your fingers to press the edges of dough layers together. Reinforce this by pressing the prongs of a fork along the edges. Use the fork to poke holes in the top layer of dough.

Place the pocket pies on an baking sheet and bake 15-18 minutes, or until crust is golden-brown.

Serve hot.

Makes 2.

Other filling ideas:

  • pumpkin pie filling with chocolate chips, pecans and toasted coconut flakes
  • stuffing, turkey and gravy
  • cranberry sauce with mandarin orange slices
  • roasted potatoes with green beans and carrots

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by Caitlin Saniga

You should probably grab a fork for this pocket pie. It's too drippy and sticky for just hands.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar, plus more for sprinkling
  • 16 tablespoons cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 tablespoons ice water
  • 1/2 to 1 cup pie filling (I used 1/2 cup strawberry jelly + 1/4 cup sliced frozen strawberries.)
  • 1 egg, lightly beaten with 1 teaspoon water
  • vegetable oil

Full disclosure: My cousins got me a special pocket-pie maker for Christmas, so I didn't actually use cookie cutters or a fork. The pie maker cuts out the stars and pinches them together to form the pies.

In a food processor, pulse together the flour, salt and the 2 tablespoons sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tablespoon at a time, pulsing twice after each addition.

I'm glad I bought parchment paper for this recipe. Hot starberry juice was everywhere!

Divide the dough in half, wrap with plastic wrap and press each into a disk. Refrigerate for at least 2 hours or up to overnight.

Let the dough stand at room temperature for 5 minutes.

On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch thick. Brush off the excess flour. Using a 4-inch-wide star cookie cutter, cut out 8 stars. For 4 of the stars, use a tinier star cookie cutter to punch out dough from the center. Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.

Preheat oven to 400 degrees

Assemble the pies: Spoon 1 to 2 tablespoons of the pie filling onto a solid star, and brush the edges of the star with the egg wash. Top with a holed dough star. Seal the edges of the dough star together by pressing lightly but firmly with the prongs of a fork. Place pie on a parchment-lined baking sheet. Repeat with the remaining dough.

Brush the pies with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is gently bubbling, 15 to 20 minutes. Cool on a wire rack for 10 minutes.

Makes 8 pies.

Recipe adapted from: Williams-Sonoma Kitchen (Unfortunately, Williams-Sonoma stopped making the pie mold I used. But it looks like they still make other pie mold shapes: apples, pumpkins, etc.)

Photo: Caitlin Saniga

Baking tips:

-Of all the butters, unsalted butter has the purest flavor. It’s best to use unsalted butter for baking because, thatĀ  way, you can be more precise about the amount of salt in the recipe.

-Lining baking sheets with parchment paper makes for easy cleanup, especially for baking recipes that use jellies, chocolates and other meltable ingredients.

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