A few of the mistakes I made:
1. I absolutely forgot an entire cup of flour, so that is why my recipe only made 4 pies. Yours should make 8! Learn from my mistakes, measure stuff like that ahead of time.
2. I should have spread the filling closer to the edges. Mine was all domes up right in the center. I’d say leave 1/2 inch of crust for sealing, but fill the rest with filling!
3. For sure slice some vents into the top! I did have some filling spill out, if I hadn’t put vents in then I think the sides would have blown out and made a real mess! Overall, I really enjoyed this recipe! The flavor was really nice and I will be making it again!
You can find the VIDEO HERE, and the original recipe from King Arthur HERE
Details
8 pies
30-35 minutes
Print
Ingredients
- Pastry
2 1/2 cups (283g) all purpose flour
2 tablespoons (14g) cheddar cheese powder
1/2 teaspoon table salt
16 tablespoons (227g) unsalted butter, cold
1/4 to 1/2 cup (57g to 113g) ice water
- Filling
10 ounces sausage meat, uncooked
1 cup (113g) Granny Smith apple, peeled and diced
1 cup (156g) onion, diced
1/2 cup (57g) cheddar cheese, grated
1/4 teaspoon black pepper
Directions
- To make the pastry: Combine the flour, cheese powder, and salt.
- Work in the butter until larger, pea-sized clumps form.
- Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.
- Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
- To make the filling: Stir together all the ingredients.
- Preheat the oven to 400°F.
- Roll out each disk to about 1/8″ to 1/4″ thickness on a floured surface. Using a mini pie mold, 6″ cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.
- Place a heaping 1/4 cup filling in the center of eight pastry circles.
- Dampen the dough around the filling with water, and top with an unfilled circle.
- Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
- Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.
- Remove the pies from the oven, and serve warm. Refrigerate any leftovers.
Look, anything can be a pie. I stand by that statement.
When I was a poor, single momma I would turn everything into a pie! My kids loved sloppy joes, but hamburger buns were expensive. A can of jumbo biscuits was WAY cheaper, so I would make up the filling, smash down the biscuits, fill, top, and bake!
Not just with sloppy joes either. Ham and eggs. Leftover spaghetti. BBQ chicken. You name it, I could turn it into a pocket pie.
The history of pocket pies is rather interesting to me. Known as pasties (pronounced PAS-ties), they were a popular lunch for Cornish miners. Those miners brought the pies when they came to the states. But really, I think most cultures have something similar. Portable food is just so convenient!
Anyhoo, I hope you enjoyed this recipe! Next week we will be back on the dessert train with a fun spin on a traditional spring dessert!