Monday, March 28, 2011
Pie in your Pocket
I believe Pocket Pies, a.k.a Hand Pies, a.k.a. Turnovers to be a long lost art. They fit in your hand and are filled with anything you can imagine; savory meats to fruity treats. Most cultures seem to have their own versions of them and there are almost as many cooking methods as there are filling possibilities, most notably, baking, pan frying and deep frying.
I was able to make one with some leftover short crust dough I had made for a quiche, and the second half of an onion, also leftover from making the quiche.
The full dough recipe is here.
I had a scrap big enough to re-roll into an oval shape, approximately 6 x 8 inches. I placed the scrap on a baking sheet and held it in the refrigerator until my filling was ready.
For the filling I used 1/2 a large onion, sliced. I browned the slices in a small saute pan with a little bit of Olive Oil and some salt and pepper to taste. For one half of the onion, it took almost 30 minutes to get to the desired color. Stir often! When the onions had the right color to them remove from the heat and allow to cool.
Once the onion filling is cool enough spoon it onto one half of the rolled out pie crust leaving a margin around the edge and folded the other half over. Press the turnover lightly to release any air bubbles then fold the edges over in layers or crimp lightly with a fork to seal. Using a knife or kitchen shears, slice 2 or 3 slits in the top to allow for steam ventilation.
Bake in a 375* pre-heated oven for 25 - 30 minutes until the dough has turned a light golden brown. I checked mine at 15 minutes then again after another 15 minutes.