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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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If you look at my Pocket Pies recipe you will find a couple of nice fillings for these pastries or just use a nice fruit preserve. These are really great OMAC's that make up for wonderful snacks or quick breakfast on the run. Ingredients:
2 cups flour |
2 teaspoons baking powder |
3/4 teaspoon kosher salt |
2 1/2 ounces shortening, approximately 6 tbls |
3/4 cup milk |
1 egg, mixed with |
1 -2 teaspoon water |
2 tablespoons fruit preserves or 2 tablespoons pie filling |
Directions:
1. 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.
2. 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. 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 and spread but not to the edges. 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.
3. Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-loc bags until ready to toast. The pies will not brown until toasted.
4. To freeze these, place one layer onto cookie sheet and freeze, then place into zip-lock bags.
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