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Pocket Pies: Portable Perfection in Every Bite

The aroma of freshly baked pies always evokes memories of my grandmother’s kitchen. Every autumn, her counter would be covered in mounds of dough and various fillings – apple, cherry, and sometimes even a savory meat pie. But the real stars were her pocket pies, perfectly portioned handheld treats that were ideal for a quick snack or a delightful addition to any picnic basket. She would make enough to freeze and pull out for us when we visited. These little pockets of joy are a testament to the comforting power of home baking, and I’m excited to share my take on them with you.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 25-35 minutes
Total Time: 1 hour 10 minutes
Yields: 10-15 pies
Serves: 10-15
Dietary Type: Varies (can be vegetarian, vegan, or adaptable to other diets depending on filling)

Ingredients

For the Pastry:

2 cups flour
2 teaspoons baking powder
¾ teaspoon kosher salt
6 tablespoons shortening
¾ cup milk
1 egg, mixed with 1-2 teaspoons water (for egg wash)
Vegetable oil or canola oil (for frying, optional)

For the Curried Mango Filling:

4 mangoes, peeled and diced (approximately 2 cups)
½ cup brown sugar
½ cup cider vinegar
2 teaspoons curry powder
¼ cup lime juice, freshly squeezed

For the Chocolate Filling:

2 ½ cups sugar
¼ cup cocoa powder, plus 1 tablespoon cocoa powder
1 pinch kosher salt
10 ounces unsalted butter, room temperature

Equipment Needed

Food processor (optional, for crust)
Large mixing bowl
Spatula
Rolling pin
2 ¼-inch round cutter or similar
Fork
Medium saute pan (for pan-frying, optional)
Deep fryer or large heavy pot (for deep-frying, optional)
Cookie sheet (for baking)
Small saucepan (for mango filling)
Large zip-loc bag (for chocolate filling)

Instructions

Prepare the Pastry: If using a food processor, combine the flour, baking powder, and salt in the bowl of the processor. Pulse for a few seconds to combine. Transfer the mixture to a large mixing bowl.
Alternatively, if making the dough by hand, combine the flour, baking powder, and salt in a large mixing bowl.
Add the shortening to the flour mixture and knead it in with your hands until the mixture resembles coarse crumbs. The goal is to break the shortening into small pieces, creating pockets of fat that will result in a flaky crust.
Add the milk all at once and mix in with a spatula until the dough begins to come together. Be careful not to overmix.
Lightly flour your hands and the countertop. Turn the dough out onto the countertop. Knead the dough ball, folding it over 10 to 20 times. This will help develop the gluten and create a cohesive dough.
Using a rolling pin, roll the dough to 1/3 to 1/2 inch thickness. Use a 2 ¼-inch round cutter (or a similar sized cookie cutter or glass) to cut out rounds.
Roll each round as thinly as possible, aiming for a 5 to 6-inch diameter. The thinner the dough, the flakier the crust will be.
Prepare the Fillings: If making the Curried Mango Filling, place all of the filling ingredients (diced mangoes, brown sugar, cider vinegar, curry powder, and lime juice) 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. This will allow the mangoes to soften and the flavors to meld together. Transfer the filling to a bowl and place it in the refrigerator to cool completely before using.
If making the Chocolate Filling, place the sugar, cocoa powder, salt, and butter into a large zip-loc bag and squish to combine. This method is a quick and easy way to create a smooth, spreadable chocolate filling. Cut a small hole in the corner of the bag.
Assemble the Pies: Spoon 1 to 2 tablespoons of your chosen filling onto the center of each dough round. Be careful not to overfill, as this can make the pies difficult to seal.
Brush the edges of half of the dough lightly with the egg wash (egg mixed with 1-2 teaspoons of water). This will help the edges stick together.
Fold the dough over to create a half-moon shape, being sure to press out any air around the filling.
Seal the edges together with the tines of a fork, dipping the fork into flour as needed to prevent sticking. This creates a decorative crimped edge and ensures a tight seal.
Gently press down to flatten and evenly distribute the filling. Snip or cut 3 slits in the top of each pie to allow steam to escape during cooking. For pies that will be deep-fried, dock them instead (poke a few times with a fork rather than cutting slits).
Cook the Pies: You have three options for cooking: pan-frying, deep-frying, or baking.
- To Pan-fry: Place a medium saute pan over medium-low heat along with 1 to 2 tablespoons of vegetable oil, canola oil, or butter. Once heated, place 2 to 3 pies at a time into the pan and saute until golden brown on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To Deep-fry: Heat vegetable oil in a deep fryer or a large heavy pot to 375 degrees F (190 degrees C). 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: Preheat the oven to 350 degrees F (175 degrees C). Place the finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes, or until golden brown.

Expert Tips & Tricks

Keep the dough cold: Cold dough is easier to work with and results in a flakier crust. If the dough becomes too warm while you’re working with it, pop it back into the refrigerator for a few minutes to chill.
Don’t overwork the dough: Overworking the dough develops the gluten too much, resulting in a tough crust. Mix the dough just until it comes together, and knead it gently.
Experiment with fillings: The possibilities are endless! Try different fruits, jams, chocolate spreads, or even savory fillings like leftover stew or seasoned ground meat.
Freeze for later: As the original introduction said: you can make up and freeze these prior to cooking. Assemble the pies and freeze them on a baking sheet before transferring them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
For extra shine: Before baking, brush the tops of the pies with an egg wash (egg yolk mixed with a little water) for a glossy, golden-brown finish. You can also sprinkle them with coarse sugar for added sweetness and texture.

Serving & Storage Suggestions

Serve the pocket pies warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce.

To store leftover pocket pies, wrap them individually in plastic wrap or place them in an airtight container. They will keep at room temperature for 1-2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, bake the pies in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until warmed through. You can also microwave them for a quick reheat, but be aware that the crust may become soft.

Nutritional Information

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	682 kcal	N/A
Total Fat	32.7 g	50%
Saturated Fat	17.4 g	86%
Cholesterol	84.7 mg	28%
Sodium	245 mg	10%
Total Carbohydrate	97.3 g	32%
Dietary Fiber	3.2 g	12%
Sugars	73.1 g	N/A
Protein	5.1 g	10%

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend for the pastry dough. Be sure to add a binder like xanthan gum to help hold the dough together.
Vegan: Replace the shortening with a vegan butter alternative. Use a plant-based milk like almond or soy milk. Omit the egg wash or use a mixture of maple syrup and plant milk. The chocolate filling can also be made vegan by using a vegan butter substitute.
Savory Pies: Fill the pies with leftover stew, seasoned ground meat, cooked vegetables, or cheese.
Seasonal Fruit: Adapt the filling to use seasonal fruits like apples, berries, peaches, or plums.
Spice it Up: Add a pinch of cinnamon, nutmeg, or ginger to the dough for a warm, comforting flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Q: Can I use store-bought pie crust?
A: Yes, you can use store-bought pie crust for convenience. Just be sure to roll it out thinly before cutting out the rounds.

Q: How do I prevent the filling from leaking out?
A: Make sure to seal the edges of the pies tightly with a fork and don’t overfill them. Cutting slits in the top of the pies will also help steam escape and prevent the filling from bursting out.

Q: Can I bake these in an air fryer?
A: Yes, you can bake these in an air fryer. Preheat your air fryer to 350°F (175°C) and cook for 12-15 minutes, or until golden brown.

Q: What kind of oil is best for frying?
A: Vegetable oil, canola oil, or peanut oil are all good choices for frying. Choose an oil with a high smoke point.

Final Thoughts

These pocket pies are more than just a recipe; they’re a little piece of comfort and nostalgia. Whether you choose to bake them, fry them, or fill them with sweet or savory fillings, I hope you enjoy creating your own pocket-sized masterpieces. Don’t be afraid to experiment with different flavors and fillings, and most importantly, have fun! Share your creations with friends and family, and let the aroma of freshly baked pies fill your home with warmth and happiness.

Pocket Pies Recipe