Good Eats Pocket Pies (Alton Brown 2005)

Pocket pies are a portable and convenient way to enjoy a sweet treat or snack on the go. They can be filled with a variety of fillings, making them versatile and customizable.

This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Good Eats Pocket Pies (Alton Brown 2005)

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 tablespoon Granulated sugar
• ¹⁄₂ teaspoon Salt
• 1 stick Unsalted butter
• 2 tablespoon Cold water
• 1 cup Fruit preserves or pie filling
• 2 tablespoon Powdered sugar

Instructions

1. In a food processor, combine flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Slowly add cold water and pulse until dough comes together.
2. Divide dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Cut out circles using a round cutter.
5. Spoon a tablespoon of fruit preserves or pie filling onto the center of each circle. Fold the dough over the filling and press edges to seal. Use a fork to crimp the edges.
6. Place the pocket pies on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown.
7. Remove from the oven and let cool for 10 minutes. Dust with powdered sugar before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 40g14%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.