dinner last night was outstanding – pocket pies!  so fun and delicious i really wanted to share!  the recipe was adapted from here.  for dinner, we had curried mango in half of the pies and rosemary chicken with garlic, brie and white onions in the other half.  served with a side of heaping spinach salad with herb feta, strawberries and fresh veggies with trader joe’s cranberry walnut gorgonzola dressing. yum!  also for fun, i made two stuffed with sweets for a treat later on :)

pocket pies:

pastry:
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tbsp shortening
3/4 cup milk
1 egg mixed with 1 to 2 teaspoons water

in a large bowl, combine the flour, baking powder and salt. add the shortening and knead it 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. lightly flour your hands and the countertop and turn the dough out onto the countertop. knead the dough ball, folding over 10 to 20 times.

preheat oven to 350.  divide dough in half and roll out to less than 1/8-inch thick. cut into 4 inch by 5 inch rectangles. place 1 to 2 tablespoons of filling onto center of one piece of dough.

raspberry preserves & nutella with mini marshmallows

brush the edges with egg wash and top with second piece of dough. seal edges by pressing together with tine of fork. gently press down to flatten and evenly distribute the filling and dock the top of the pie. repeat with second half of dough.

bake for approximately 20 minutes. for toaster pastries, before they are entirely brown remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. the pastries will not be brown until toasted.  for the ones i made for dinner, i allowed them to brown in the oven and we ate them hot.

fillings:

curried mango: (this recipe yields 8-10 pies..i split this into 1/4 the recipe since it was only for 2 pies)
4 mangos, peeled and diced, approximately 2 cups
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice

place all of the ingredients 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. transfer to a bowl and place in refrigerator to cool completely before using as filling.

rosemary garlic chicken with brie and onion (yields 2 pies)
1 chicken breast, cooked and diced
1/4 small white onion, chopped
1/2 wedge of brie, wax removed, chopped
2 tsp rosemary
1/2 tbsp minced garlic
salt & pepper

mix all ingredients together. spoon evenly between both pies, and follow the above directions for the rest.  the ingredients will melt and mix well in the oven.

*for the dessert pastries, on one i used 1 tpsp of nutella with a small handful of mini marshmallows.  the other, 2 tbsp of seedless raspberry preserves mixed with 1 tbsp cornstarch.  both pies were sprinkled with sugar on top.*

and voila! delicious and easy to heat up later.  in fact i’m having leftovers for lunch! :)

This entry was posted on Tuesday, June 29th, 2010 at 12:54 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.