Good Eats Pocket Pies Alton Brown 2005
Bite into nostalgia with Alton Brown's "Good Eats Pocket Pies," a versatile and delicious recipe from 2005 that combines a flaky, buttery crust with your choice of sweet or savory fillings. These homemade hand pies are crafted from a buttermilk pastry dough that’s chilled for ease of handling and packed with flavor. Whether filled with fruity jams, spiced ground meat, or gooey cheese, these pocket pies deliver customizable comfort in every bite. Choose between baking for a golden finish or frying for a crispy, indulgent treat. Perfect for picnics, on-the-go snacking, or a cozy family meal, this recipe provides simple steps to create handheld delights that are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter (cold, cubed)
- 4 tablespoons Vegetable shortening (cold)
- 0.75 cup Buttermilk (cold)
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Water (for egg wash)
- 0.5 cup Filling of choice (e.g., fruit jam, cooked ground meat with spices, or shredded cheese)
- 4 cups Vegetable oil (for frying, if frying option chosen)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
Using a pastry cutter or your fingers, cut in the cold, cubed butter and vegetable shortening until the mixture resembles coarse crumbs.
Slowly add the cold buttermilk, stirring just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a floured surface and gently knead it into a cohesive ball. Flatten slightly, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C) if baking the pies, or heat vegetable oil to 350°F (175°C) in a deep pot if frying.
Once the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness. Use a 4- to 5-inch round cutter to cut out circles.
Place a small amount (about 1 tablespoon) of your chosen filling in the center of each dough round. Be careful not to overfill.
Brush the edges of the dough rounds with a small amount of water to help seal. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly.
Prepare the egg wash by whisking together the beaten egg and 1 tablespoon of water. Brush the tops of the pocket pies with the egg wash if baking.
For baking, arrange the pocket pies on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
For frying, carefully lower the pocket pies into the hot oil and fry for 2-3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Allow the pocket pies to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
10302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1049.6 g | 1346% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 68.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
