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Course: Breakfast
Keyword: Baking, Breakfast, Comfort Food, Hacks, Pocket Pies, Snacks

Pocket Pies

ACTIVE TIME: 40 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 10 to 15 pies
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Software

Curried Mango Filling

  • 2 cups (4 whole) mangoes, peeled and diced
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 2 teaspoons curry powder
  • 1/4 cup freshly squeezed lime juice

Chocolate Filling

  • 2 1/2 cups granulated sugar
  • 1/4 cup plus 1 tablespoon cocoa powder
  • Pinch kosher salt
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature

Pastry

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons shortening
  • 3/4 cup milk
  • 1 large egg, beaten with 1 teaspoon water
  • Vegetable oil, canola oil, or unsalted butter, for frying

Specialized Hardware

  • Food processor
  • 2 1/4-inch pastry cutter
ACTIVE TIME: 40 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 10 to 15 pies

Procedure

Curried Mango Filling

  • Place all of the ingredients into a small saucepan set over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

Chocolate Filling

  • Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a hole in one corner of the bag to pipe filling. Set aside until ready to use.

Pocket Pies

  • In the bowl of a food processor, combine the flour, baking powder, and salt. Pulse for a few seconds, and then pour into a large mixing bowl.
  • Knead the shortening into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
  • Turn the dough out onto a lightly floured surface. Lightly flour your hands and knead the dough ball, folding over 10 to 20 times. Using a rolling pin, roll the dough to 1/3- to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible, 5 to 6 inches in diameter.
  • Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over, and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling. Dock pies that are going to be deep-fried, and snip or cut 3 slits in the tops of pies that will be baked or pan-fried.
  • To pan-fry pies: Place a medium saute pan over medium-low heat along with 1 to 2 tablespoons vegetable oil, canola oil, or butter. Once heated, place 2 to 3 pies at a time into the pan and saute until golden on both sides, 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
  • To deep-fry pies: Heat vegetable oil in a deep-fryer or a large heavy pot to 375ºF. Once hot, add 1 to 2 pies at a time and fry until golden brown, 3 to 4 minutes.
  • To bake pies: Heat the oven to 350ºF. Place finished pies on an ungreased half-sheet pan and bake until golden brown, 25 to 30 minutes.
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