Best Pocket Pies Recipes

SAVORY CHICKEN POCKET PIES

Steps:

• Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
• To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
• Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
• To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
• Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

POCKET PIES

Steps:

• 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.
• 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
• 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

GROUND MEAT POCKET PIES

Steps:

• 1. Mix ground beef lightly with the grated onion. Shape in to a large a patty in a frying pan. Browwn6 minutes on each side, then break into small chunks.
• 2. Beat the egg slightly, stir in bread crumbs, catsup, Worcestershire sauce, salt and pepper. Drizzle over the meat. Cook stirring constantly, for about one minute. Set aside.
• 3. Make your 2 crust pie recipe...your own recipe. OR: I like the "CLASSIC CRISCO PIE CRUST" recipe on Just A Pinch! Never fails! Roll out 1/2 of crust recipe to a 12 inch square. Then cut into 4..six inch squares. Spoon about a 1/4 cup(or less) onto the center of each square. Fold over to make a pie. Press edges firmly with a fork to seal. Trim if needed. Repeat with remaining pastry and meat mixture. Repeat with the other half of dough.
• 4. Place pies on an ungreased cookie sheet .. or in pie pans. Bake in a hot oven at 400F for about 20 minutes. Till golden.
• 5. Serve warm or even cold if on a camping trip. Cold or warm.. they fit right in your pocket. Or do like we did on the farm, with home made pasties wrap warm patty's in foil and put on your head, under your hat.. the will stay warm for a lunch in the field!!
• 6. This picture is the left over scrap dough, that we bake tiny cinnamon rolls, for noshing right from the oven! YUMMY!! Waste not..Want not!....LOL

GOOD EATS POCKET PIES (ALTON BROWN 2005)

Steps:

• 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 2-3 pies at a time into pan & saute until golden on both sides, about 3-4 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. 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.
• MANGO FILLING: 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.
• CHOCOLATE FILLING: Place the sugar, cocoa powder, 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.

CHICKEN POCKET PIES

Steps:

• Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
• Heat a skillet over high heat adding 1 tbsp each oil and butter.
• Season chicken with garlic salt, and add to the hot skillet.
• Add onions to pan and caramelize as the chicken cooks through.
• Remove chicken and onions from pan and set aside.
• Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
• Let cook for a minute or two, stirring constantly.
• Add chicken broth and let simmer and reduce until thickened, adding water if needed.
• When sauce thickens, add sour cream and ranch dressing stirring until well blended.
• Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
• Cook bacon in a pan until crisp; set aside.
• Separate crescent triangles and roll out a bit.
• In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
• Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
• Poke top of Pocket Pies to let steam out.
• Place on a baking sheet, and bake according to crescent directions.

ALMOND, PEAR AND CHERRY POCKET PIES

Steps:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment.
• Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
• Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
• Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
• Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.

POCKET PIES FILLED WITH LEFTOVERS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
• For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
• Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
• Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.

POCKET PIES

Steps:

• 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 spatual 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 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 being sure to press the air out around the filling 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.(poke a few times with a fork rather than cutting the slit)
• 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. Once hot, add 1 to 2 pies at a time and fry until golden brown(they will float to the top when ready) approximately 3 to 4 minutes.
• To bake pies, preheat the oven to 350 degrees. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
• Mango Filling:.
• 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.
• Chocolate Filling:.
• Place the sugar, cocoa powder, salt and butter into a large zip-loc bag and squish to combine. Cut a hole in the corner of the bag.
• For each pie pipe 1 to 2 tablespoons of mixture onto the center of the dough.
• ***Note***.
• For a lunch type of pie, use left over stew, or hash instead of the sweet fillings, and cook as desired.

CHICKEN RELLENO POCKET PIES

Steps:

• For the dough: Sift together the flour, baking powder, garlic powder and salt in a mixing bowl; cut in the shortening. Blend in a mixer until the shortening fully mixes with the flour. Separately beat the egg with 2 cups cold water. Slowly add the beaten egg and water to the flour mixture while mixing until a firm dough ball forms, about 5 minutes. Allow to rest and chill for at least 1 hour.
• For the filling: Roast the poblano pepper directly over a flame until they blister and blacken. Let cool, then peel the char off with a paper towel. Rinse the roasted pepper under water. Remove the stem and seeds and cut into 1/2-inch pieces.
• Saute half the onions in cooking oil in a large skillet over medium heat, 1 to 2 minutes. Add the ground chicken. Cook the chicken all the way through; set aside in large mixing bowl.
• Add a bit more cooking oil, the remaining onions, the poblano peppers and garlic and saute until the onions soften. Add the butter and cook until melted. Add the flour, slowly coating the onions and peppers. Gradually add 1 cup water while stirring, until the mixture has a gravy consistency. Add the ancho chile powder, paprika, oregano, ground cumin, white pepper and salt to taste. Stir well and cook, 3 to 5 minutes. Mix the gravy with the cooked chicken, add the corn and allow to cool. Combine the cooled chicken and gravy with the cheese and lime juice.
• Heat oil in a deep-fryer to 350 degrees F. (Or, if baking the pies, preheat the oven to 350 degrees F.)
• Roll out the dough about 1/4-inch thick and cut out 12 to 15 discs, re-rolling as needed. Spoon some chicken filling onto each disc. Pat the edges of the dough with water. Crimp with a dough press or fold dough over and press the edges firmly with your fingers.
• Fry until golden, 4 to 5 minutes (or bake 15 to 20 minutes).
• Let cool and enjoy with friends and family!

PUMPKIN POCKET PIES

Steps:

• 1. Defrost puff pastry. preheat oven to 350F
• 2. Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.
• 3. Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.
• 4. Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.
• 5. Place in a 425F oven for 18 minutes.

MUSHROOM AND BACON MINI POCKET PIES

Steps:

• In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
• On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
• Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.

POCKET PUMPKIN PIES

Steps:

• Heat oven to 425ºF.
• Unroll pie crust on work surface; cut into 12 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
• Mix pumpkin and spice in medium bowl until blended; stir in nuts and chocolate. Spoon about 1-1/2 Tbsp. pumpkin mixture onto center of each pastry round; top with caramels. Lightly brush edges of pastry with water; fold in half to enclose filling. Seal edges with fork.
• Place on parchment-covered baking sheet; sprinkle with cinnamon sugar.
• Bake 12 to 15 min. or until golden brown. Cool 1 min. Transfer to wire racks; cool completely.

SWEET POTATO POCKET PIES

Steps:

• Wash potatoes and leave peelings on.
• Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
• Remove from heat and water, let cool 30 minutes.
• Start to preheat oven to 375°F.
• Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
• Spray a regular cupcake pan with non stick spray for baking.
• Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
• Fill pasty to 1/4 inch of top with slices or mashed potato.
• Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
• Bake for 40 minutes at 375°F.

POCKET PIES FILLED WITH LEFTOVERS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
• For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
• Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
• Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.