Sausage, Apple, and Cheddar Pocket Pies
Category: Dinner
Prep time : 30 min
Cook time : 35 min
Total time : 1 hr 30 min
Makes: 8 pocket pies
Scale recipe by: ×
Pastry:
2 1/2 cups (283g) King Arthur Pastry Flour Blend
2 tablespoons (14g) King Arthur Better Cheddar Cheese Powder
1/2 teaspoon table salt
16 tablespoons (227g) unsalted butter, cold
1/4 to 1/2 cup (57g to 113g) ice water
Filling:
10 ounces sausage meat, uncooked
1 cup (113g) Granny Smith apple, peeled and diced
1 cup (156g) onion, diced
1/2 cup (57g) cheddar cheese, grated
1/4 teaspoon black pepper
To make the pastry:
Combine the flour, cheese powder, and salt.
Work in the butter until larger, pea-sized clumps form.
Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.
Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
To make the filling:
Stir together all the ingredients.
Preheat the oven to 400F.
Roll out each disk to about 1/8" to 1/4" thickness on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.
Place a heaping 1/4 cup filling in the center of eight pastry circles.
Dampen the dough around the filling with water, and top with an unfilled circle.
Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350F and bake for an additional 15 to 20 minutes, until golden brown.
Remove the pies from the oven, and serve warm. Refrigerate any leftovers.
Combine the flour, cheese powder, and salt.
Work in the butter until larger, pea-sized clumps form.
Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.
Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
To make the filling:
Stir together all the ingredients.
Preheat the oven to 400F.
Roll out each disk to about 1/8" to 1/4" thickness on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.
Place a heaping 1/4 cup filling in the center of eight pastry circles.
Dampen the dough around the filling with water, and top with an unfilled circle.
Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350F and bake for an additional 15 to 20 minutes, until golden brown.
Remove the pies from the oven, and serve warm. Refrigerate any leftovers.
Depending on how generous you are with filling your pies, you may have some sausage mix left over. Never fear, when sautéed, it makes a great filling for omelets, scrambled eggs, breakfast casserole, quiche, or whatever your favorite egg dish might be.
King Arthur
Submitted by Jessica on 2024-10-17