Ingredients for Pocket Pie Dough
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold vegetable shortening
- ½ cup ice water
- Water
- Nutella
- Vegetable Oil
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How to Make Pocket Pie Dough
- In a food processor, combine 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Pulse a few seconds.
- Transfer the mixture to a large bowl.
- Cut in 1 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add ½ cup ice water all at once and mix with a spatula until the dough just comes together.
- Lightly flour your hands and a work surface. Turn the dough out and knead gently 10-20 times.
- Roll the dough to ⅓-½ inch thickness. Use a 2 ¼-inch biscuit cutter or round cookie cutter to cut out circles.
- For individual pies: Roll each circle thinly (5-6 inches in diameter). Spoon 1-2 tablespoons of filling onto half the circle. Brush edges with egg wash, fold over, and crimp the edges with a fork.
- For toaster pastries: Divide dough in half. Roll each half to less than ⅛ inch thickness. Cut into 4x5 inch rectangles.
- Place 1-2 tablespoons filling onto one rectangle, top with another rectangle, and seal the edges with a fork. Gently press down.
- **To Bake:** Preheat oven to 350°F (175°C). Place pies on an ungreased baking sheet. Bake for 25-30 minutes for individual pies, or 20 minutes for toaster pastries, until golden brown.
- **To Pan-Fry:** Heat 1-2 tablespoons oil (vegetable, canola, or butter) in a medium skillet over medium-low heat. Cook 2-3 pies at a time, 3-4 minutes per side, until golden.
- **To Deep-Fry:** Heat vegetable oil to 375°F (190°C). Fry 1-2 pies at a time for 3-4 minutes, until golden brown.
- Allow to cool slightly before serving. Toaster pastries should cool completely and be stored in zip-top bags until ready to toast.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
8g
Fat
13g
Carbs
8g
