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Pocket Pies Recipe

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This recipe for Pocket Pies, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
9 1/2 oz (by weight) all-purpose flour, approx. 2 cups
2 tsp. baking powder
3/2 tsp. kosher salt
2 1/2 oz. shortening, approx. 6 T.
3/4 c. milk
1 egg mixed with 1 to 2 tsp. water
Vegetable, canola oil, or butter, for frying

Directions:
Directions:
In a large mixing bowl, combine the flour, baking powder and salt. Combine well with a whisk, aerating the mixture.

Add the shortening and knead it into the flour with the tips of your fingers until it is crumbly. Add the milk all at once and mix 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 10-20 times.

Roll the dough out with a rolling pin to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round out as thinly as possible or to 5 or 6 inches in diameter. Brush the edges of half of the round with the egg wash, spoon 1 to 2 tablespoons of filling into the dough, then fold over and seal the edges together with the tines of a fork, dipping the fork into flour as needed to prevent sticking. Poke 3 slits in the top with a knife or 3 lines with a fork.

To pan fry: place a medium saute pan over medium low heat along with 1 to 2 tablespoons oil or butter. Once heated, place 2 to 3 pies at the same time into the pan and saute until golden on both sides, approx. 3 to 4 minutes per side. Allow to cool before serving.

To deep fry: heat vegetable oil in a deep-fryer or large heavy pot to 375F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approx. 3 to 4 minutes.

To bake pies: preheat the oven to 350F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

Recipe courtesy Alton Brown, 2005

Number Of Servings:
Number Of Servings:
10 to 15 pies
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I will put whatever I can find in these, from preserves to casseroles to stews to pot pie filling.

When I bake them, I find that lining the baking sheet with parchment or waxed paper helps in cleanup.

 

 

 

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