Pocket Pies
Discover the ultimate comfort snack with these delightful homemade Pocket Pies—tiny hand-pies bursting with flavor and versatility. Featuring a flaky, buttery crust made from scratch, these handheld treats can be customized with sweet fillings like fruit jams or pie fillings, or savory options like cheese and cooked meats. Perfect for on-the-go breakfasts, satisfying lunches, or indulgent desserts, these pocket-sized delights are as versatile as they are delicious. With just 30 minutes of prep and a golden-baked finish in under 20 minutes, this recipe is ideal for both novice bakers and seasoned pros. Serve them warm or at room temperature for a treat that's as convenient as it is irresistible!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, diced)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 tablespoons cold water
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 cup filling of choice (e.g., fruit jam, pie filling, cheese, cooked meats, etc.)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water to the mixture, 1 tablespoon at a time, mixing gently after each addition until the dough just comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.
Use a round cutter (about 4 inches in diameter) to cut out circles from the dough. Re-roll scraps as needed.
Place a dollop (about 1-2 tablespoons) of your chosen filling in the center of each dough circle. Be careful not to overfill.
Fold the dough circle in half to create a half-moon shape, enclosing the filling. Press the edges firmly with your fingers, then crimp with a fork to seal.
In a small bowl, whisk together the egg and milk to make the egg wash.
Brush the tops of the pocket pies with the egg wash, then use a knife to cut a small vent on each pie to allow steam to escape.
Arrange the pocket pies on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 18-20 minutes, or until the pies are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 96 mg | 2% | |
*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.
