Pocket Pies

Kevinpa · 07-21-2006, 06:37 AM

Several weeks ago I was watching the Food Network and saw the "Good Eats" show by my hero Alton Brown called "A pie in every pocket" which sent me on a mission to make a LC pocket pie. Not intending to mess with his technique, I followed his directions for making the pies exactly. The only thing I changed were the ingredients of the dough to make it LC.

It is also not my intent to suggest the filling for these pie which can range from sweet to savory.

With that said, here is the link to his original recipe: Alton Brown's Pocket Pies

And this is my version of it:

1 1/2 cups Carbalose flour
1/2 cup resistant wheat starch
2 teaspoons baking powder
1/4 teaspoon sea salt
6 tablespoons shortening
6 tablespoons half/half
1 egg mixed with 1 to 2 teaspoons water

In the mixing 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.

Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring.
Roll each round as thinly as possible or to 5 to 6 inches in diameter.
Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

Your imagination is the only limit here.
I got 10 pocket crusts at 4 carbs each plus whatever filling you use.

Ok once you get your dough to a workable state, roll it out to about 1/8 inch thick and cutout 4 1/2 in. diameter circles with a floured thin edge of a bowl.

Then make your pocket pie like you would a filled raisin cookie. Put 1 circle on the cookie sheet putting the filling in the middle and brush a 1/2 in around the outside edge with the egg wash. Place another circle on top and press together where the egg wash is. Then crimp completely around the outside edge with the tip of a fork. Cut 3 slits in the top and bake per recipe

Actually these could be made large or small which ever you like.

I took the excess dough and wrapped it in plastic and fridged it till the first batch was done then rolled out and made more.

Hope this helps until you get used to working with the dough.

After I took a big bite

Dottie · 07-21-2006, 06:41 AM

Those look great! AB's show is one of my favorites. I love that he gets into the science behind cooking

magnamater · 07-21-2006, 07:27 AM

Kevin, Scott, whoever, you use resistant wheat starch, and a place with xxxxxxxxxxxx has a product called just wheat starch, with absolutely no nutritional info, but it is cheap, would it be the same thing?

Kevinpa · 07-21-2006, 07:56 AM

my guess is no

renaegonz · 07-21-2006, 08:24 AM

These look so yummy!!!! Although I'm thinking pizza inside for a quick lunch. Do you think that would work? I wonder if they would freeze well?
Renae

Kevinpa · 07-21-2006, 08:33 AM

Quote:

Originally Posted by renaegonz

These look so yummy!!!! Although I'm thinking pizza inside for a quick lunch. Do you think that would work? I wonder if they would freeze well?
Renae

As a matter of fact Renae, Alton suggested that on his show using some cheese, sauce, and pepperoni. Also , sealed well I see no reason why these could not be frozen. The crust is nice and flakey so I would think if you did freeze them that when reheating them you would want to use the oven or toaster oven.

Divabunny · 07-21-2006, 09:00 AM

Kevin-- You Rock! I've never worked with carbalose flour because it's kind of carby, but once I get to maintenance I will so try this srecipe. It looks fantastic!

trish6103 · 01-06-2007, 01:29 PM

Can I replace the resistant wheat starch with something else?
I have:
soy flour
WPI 500 and 800
Carbalose and Carbquik
gluten flour

maggieb43 · 01-06-2007, 01:43 PM

Can't wait to try these. The Netrition order grows...

Bfranke · 01-06-2007, 02:07 PM

In Upper Michigan, the favorite 'food' is Pasties. It is a pastry filled with meat, turnips, rutabagas, carrots, whatever. Very tasty. Sometimes served with gravy. They were what the miners took in their lunch box to work to eat, many times leftovers from the night before put into the crust. They look very much like what you have made.
I have never made them but when we were up there in September, I had to eat one, or maybe that was two!!!!
This might be something worth trying in the near future.
Thanks for the recipe,
Bette

Maggy · 01-06-2007, 02:50 PM

Has anyone tried these as a top crust for a chicken pot pie? I love the fact that they are flakey. I miss the top crust for my chicken and beef pot pies. Thanks Kevin, as always you continue to amaze me with your talent in the L/C kitchen

jackieba · 01-07-2007, 07:14 AM

Looks delicious. Definitely on my to-do list. Thanks Kevin.

vhodgkin · 01-07-2007, 02:29 PM

These pocket pies are EXCELLENT!

Yummy's_Girl · 01-07-2007, 10:40 PM

I'd like to hear ideas of what all of you have filled these with when you made them?

And can you make them fill them, nake them and freeze them? as in, do they reheat well?

Kisal · 01-07-2007, 10:51 PM

I hope to make some soon with sf cherry pie filling. I love cherry pie!

I think I'll freeze them unbaked, though. I used to freeze all kinds of unbaked pies in my high-carb past. You don't even have to defrost them before you bake them, but you do need to watch so the crust doesn't burn before the filling is fully heated. Yummy! Just thinking about them makes me hungry!

Yummy's_Girl · 01-08-2007, 02:13 AM

Cherry ones sound good! That sounds yummy! (Puts SF cherry pie filling on list)

Come to think of it I've only seen low sugar cherry pie filling in stores. Is there brand in regular grocery stores that is sugar free?

Or is there a way to make your own using sweetner and cherries, maybe Da Vinci SF vanilla? How would you thicken it?

It woud be better to freeze them before baking. I dont know why I didnt think of that!

Has anyone tried filling them with a pot pie type filling?

Or a calzone type filling?

Ham and cheese? Maybe something like a Hot pocket?

Kevinpa · 01-08-2007, 04:16 AM

Quote:

Originally Posted by Yummy's_Girl

Come to think of it I've only seen low sugar cherry pie filling in stores. Is there brand in regular grocery stores that is sugar free?

Yummy, there are several brands of no sugar added lite pie filling. The two that come to mind that I have seen is Lucky Leaf and Walmart brand. They both have cherry and apple and for 1/3 cup it is about 6 to 7 carbs. I am going to guess that you could get 2 or 3 pies out of that amount. Netrition also sells no sugar added Steel's peach pie filling and it is only 4 carb for 1/3 cup.

24Fan · 01-08-2007, 04:56 AM

Those look absolutely fabulous and doable! Thanks, Kevin! I'll try this for pizza pockets and make my son regular ones.

I love AB also, he's my hero. As Dottie said, love that he explains the science of recipes. Plus, he's cute as a button

Yummy's_Girl · 01-08-2007, 06:01 AM

Thanks Kevin! I didnt see any the last time I went to my usual grocery store. But I am at Super Walmart, so I'll lok there!

Thanks again! I cant wait to make these!

Kevinpa · 01-08-2007, 06:02 AM

I feel like I should add a few things about these. When I first converted this recipe, I had to try several time before I got he dough right and even then until I got the hang of folding the pockets I had my share of blowouts. Not that they didnt taste good.....they just were not pretty

.

Anyway one of the keys is to get a workable pastry dough, which means the half /half in this recipe may vary for you. If the 6 T. leaves your dough dry and crumbly, add more a T. at a time until it feels workable.
I have used from 6 T. all the way up to what Alton's recipe uses 3/4 c.

I am making some right now and will have an easier way to asemble these to show you shortly.

Yummy's_Girl · 01-08-2007, 06:23 AM

I'm waiting patiently for the new info! And thanks for the dough tip!

jackieba · 01-08-2007, 06:40 AM

I use to make fried apple pies. I wonder if this dough would hold up to frying (I have had some dough just fall apart when you try to fry it). I notice Alton's recipe said you could fry them but LC flour might not act the same.

Bfranke · 01-08-2007, 07:00 AM

Yum!
One of these days I am going to try these....meal pies and dessert ones.
Thanks for the recipe, Kevin.
Bette

trish6103 · 01-08-2007, 08:04 AM

Quote:

Originally Posted by Yummy's_Girl

I'd like to hear ideas of what all of you have filled these with when you made them?

And can you make them fill them, nake them and freeze them? as in, do they reheat well?

I used taco meat and cheese.

How's this for a DUH! moment? My printer is out of ink, so I jotted down the ingredients on paper. I mixed them up right, but I added the egg to the dough instead of keeping it separate for brushing. It turned out OK I guess, but it was a little puffier than I liked and was too doughy for the amount of filling I was able to add. I will try this again with the RIGHT ingredients. My family ate them so I think they would like them even better if I made them right.

Maggy · 01-13-2007, 05:08 AM

Kevin, have you tried drizzling an icing over them....like a pastry tart? What would be your suggestion for a good icing. I have some SF apple pie filling I would love to try with these. And I'm looking forward to using it for Individaul pot pies. I actually have some small tins I will try this with!! Thanks so much!

Kevinpa · 01-13-2007, 05:32 AM

Quote:

Originally Posted by Maggy

Kevin, have you tried drizzling an icing over them....like a pastry tart? What would be your suggestion for a good icing. I have some SF apple pie filling I would love to try with these. And I'm looking forward to using it for Individaul pot pies. I actually have some small tins I will try this with!! Thanks so much!

When I want a drizzle I make my erythritol icing and then thin it until it drizzles.

nurseypoo5 · 01-14-2007, 04:21 PM

im getting fatter just looking at this and im on induction! It will be a couple of weeks before i'm bold enough to make bread and things (i dont follow the book perfectly,. just do induction and then keep it low from there)

but my gosh, im jonesing for your yummys!

jackieba · 02-13-2007, 06:28 PM

I made these as fried pies and they turned out perfectly and delicious. Really easy too. I only made 1/2 recipe so we wouldn't be too tempted since there's only two of us. I used Hood milk as the liquid and made 5 fried apple turnovers (added cinnamon to the SF pie filling). DH said they were as good as any he'd ever eaten. Thanks for the recipe.

That Girl · 02-13-2007, 07:37 PM

Quote:

Originally Posted by jackieba

I made these as fried pies and they turned out perfectly and delicious. Really easy too. I only made 1/2 recipe so we wouldn't be too tempted since there's only two of us. I used Hood milk as the liquid and made 5 fried apple turnovers (added cinnamon to the SF pie filling). DH said they were as good as any he'd ever eaten. Thanks for the recipe.

do you know the carb count on the filling by any chance? and can you tell me what brand it was...thanks!

Kevinpa · 02-13-2007, 07:58 PM

bella the kind I have used was "Thank You" brand no sugar added. They have cherry and apple. The cherry is 7 carbs per 1/3 cup and the apple is 6 carbs per 1/3 cup. Walmart also has a knockoff brand of these at the same carb count. I also bought Steel's peach pie filling at 4 carbs per 1/3 cup but have not tried it yet.

07-21-2006, 06:37 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	pocket pies Several weeks ago I was watching the Food Network and saw the "Good Eats" show by my hero Alton Brown called "A pie in every pocket" which sent me on a mission to make a LC pocket pie. Not intending to mess with his technique, I followed his directions for making the pies exactly. The only thing I changed were the ingredients of the dough to make it LC. It is also not my intent to suggest the filling for these pie which can range from sweet to savory. With that said, here is the link to his original recipe: Alton Brown's Pocket Pies And this is my version of it: 1 1/2 cups Carbalose flour 1/2 cup resistant wheat starch 2 teaspoons baking powder 1/4 teaspoon sea salt 6 tablespoons shortening 6 tablespoons half/half 1 egg mixed with 1 to 2 teaspoons water In the mixing 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. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. Your imagination is the only limit here. I got 10 pocket crusts at 4 carbs each plus whatever filling you use. Ok once you get your dough to a workable state, roll it out to about 1/8 inch thick and cutout 4 1/2 in. diameter circles with a floured thin edge of a bowl. Then make your pocket pie like you would a filled raisin cookie. Put 1 circle on the cookie sheet putting the filling in the middle and brush a 1/2 in around the outside edge with the egg wash. Place another circle on top and press together where the egg wash is. Then crimp completely around the outside edge with the tip of a fork. Cut 3 slits in the top and bake per recipe Actually these could be made large or small which ever you like. I took the excess dough and wrapped it in plastic and fridged it till the first batch was done then rolled out and made more. Hope this helps until you get used to working with the dough. After I took a big bite

01-06-2007, 01:43 PM	#9
maggieb43 Senior LCF Member Join Date: Mar 2006 Posts: 217 Gallery: maggieb43	Dude, you are my hero! Can't wait to try these. The Netrition order grows...

01-06-2007, 02:50 PM	#11
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,419 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	Has anyone tried these as a top crust for a chicken pot pie? I love the fact that they are flakey. I miss the top crust for my chicken and beef pot pies. Thanks Kevin, as always you continue to amaze me with your talent in the L/C kitchen Last edited by Maggy; 01-06-2007 at 02:51 PM..

01-08-2007, 02:13 AM	#16
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Cherry ones sound good! That sounds yummy! (Puts SF cherry pie filling on list) Come to think of it I've only seen low sugar cherry pie filling in stores. Is there brand in regular grocery stores that is sugar free? Or is there a way to make your own using sweetner and cherries, maybe Da Vinci SF vanilla? How would you thicken it? It woud be better to freeze them before baking. I dont know why I didnt think of that! Has anyone tried filling them with a pot pie type filling? Or a calzone type filling? Ham and cheese? Maybe something like a Hot pocket? Last edited by Yummy's_Girl; 01-08-2007 at 02:15 AM..

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07-21-2006, 06:41 AM	#2
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,548 Gallery: Dottie WOE: JUDDD calorie cycling plan	Those look great! AB's show is one of my favorites. I love that he gets into the science behind cooking

07-21-2006, 07:27 AM	#3
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Kevin, Scott, whoever, you use resistant wheat starch, and a place with xxxxxxxxxxxx has a product called just wheat starch, with absolutely no nutritional info, but it is cheap, would it be the same thing?

07-21-2006, 07:56 AM	#4
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	my guess is no

07-21-2006, 08:24 AM	#5
renaegonz Senior LCF Member Join Date: Feb 2005 Location: Northeast WI Posts: 310 Gallery: renaegonz Stats: highest weight 226/212/135 WOE: Atkins Start Date: Restart-(again!) October 11 2011	These look so yummy!!!! Although I'm thinking pizza inside for a quick lunch. Do you think that would work? I wonder if they would freeze well? Renae

07-21-2006, 09:00 AM	#7
Divabunny Major LCF Poster! Join Date: Aug 2005 Location: Bay Area, CA Posts: 1,048 Gallery: Divabunny Stats: 220/212/160 WOE: less than 50 carbs a day Start Date: 1/14/13	Kevin-- You Rock! I've never worked with carbalose flour because it's kind of carby, but once I get to maintenance I will so try this srecipe. It looks fantastic!

01-06-2007, 01:29 PM	#8
trish6103 Way too much time on my hands! Join Date: Jun 2004 Location: Misery Posts: 11,501 Gallery: trish6103 Stats: I would tell you but I'd have to kill you.	Can I replace the resistant wheat starch with something else? I have: soy flour WPI 500 and 800 Carbalose and Carbquik gluten flour

01-06-2007, 02:07 PM	#10
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	In Upper Michigan, the favorite 'food' is Pasties. It is a pastry filled with meat, turnips, rutabagas, carrots, whatever. Very tasty. Sometimes served with gravy. They were what the miners took in their lunch box to work to eat, many times leftovers from the night before put into the crust. They look very much like what you have made. I have never made them but when we were up there in September, I had to eat one, or maybe that was two!!!! This might be something worth trying in the near future. Thanks for the recipe, Bette

01-07-2007, 07:14 AM	#12
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Looks delicious. Definitely on my to-do list. Thanks Kevin.

01-07-2007, 02:29 PM	#13
vhodgkin Video Vixen Join Date: Apr 2005 Location: Atlanta Posts: 1,479 Gallery: vhodgkin Stats: 190/160/140 WOE: Atkins Start Date: June 21, 2004	These pocket pies are EXCELLENT!

01-07-2007, 10:40 PM	#14
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I'd like to hear ideas of what all of you have filled these with when you made them? And can you make them fill them, nake them and freeze them? as in, do they reheat well?

01-07-2007, 10:51 PM	#15
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	I hope to make some soon with sf cherry pie filling. I love cherry pie! I think I'll freeze them unbaked, though. I used to freeze all kinds of unbaked pies in my high-carb past. You don't even have to defrost them before you bake them, but you do need to watch so the crust doesn't burn before the filling is fully heated. Yummy! Just thinking about them makes me hungry!

01-08-2007, 04:56 AM	#18
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Those look absolutely fabulous and doable! Thanks, Kevin! I'll try this for pizza pockets and make my son regular ones. I love AB also, he's my hero. As Dottie said, love that he explains the science of recipes. Plus, he's cute as a button

01-08-2007, 06:01 AM	#19
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Thanks Kevin! I didnt see any the last time I went to my usual grocery store. But I am at Super Walmart, so I'll lok there! Thanks again! I cant wait to make these!

01-08-2007, 06:02 AM	#20
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I feel like I should add a few things about these. When I first converted this recipe, I had to try several time before I got he dough right and even then until I got the hang of folding the pockets I had my share of blowouts. Not that they didnt taste good.....they just were not pretty . Anyway one of the keys is to get a workable pastry dough, which means the half /half in this recipe may vary for you. If the 6 T. leaves your dough dry and crumbly, add more a T. at a time until it feels workable. I have used from 6 T. all the way up to what Alton's recipe uses 3/4 c. I am making some right now and will have an easier way to asemble these to show you shortly.

01-08-2007, 06:23 AM	#21
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	I'm waiting patiently for the new info! And thanks for the dough tip!

01-08-2007, 06:40 AM	#22
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	I use to make fried apple pies. I wonder if this dough would hold up to frying (I have had some dough just fall apart when you try to fry it). I notice Alton's recipe said you could fry them but LC flour might not act the same.

01-08-2007, 07:00 AM	#23
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Yum! One of these days I am going to try these....meal pies and dessert ones. Thanks for the recipe, Kevin. Bette

01-13-2007, 05:08 AM	#25
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,419 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	Kevin, have you tried drizzling an icing over them....like a pastry tart? What would be your suggestion for a good icing. I have some SF apple pie filling I would love to try with these. And I'm looking forward to using it for Individaul pot pies. I actually have some small tins I will try this with!! Thanks so much!

01-14-2007, 04:21 PM	#27
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,925 Gallery: nurseypoo5 Stats: 270/205.6/155 WOE: HHCG original plan Start Date: start 2001 obviously yoyo girl :(	im getting fatter just looking at this and im on induction! It will be a couple of weeks before i'm bold enough to make bread and things (i dont follow the book perfectly,. just do induction and then keep it low from there) but my gosh, im jonesing for your yummys!

02-13-2007, 06:28 PM	#28
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	I made these as fried pies and they turned out perfectly and delicious. Really easy too. I only made 1/2 recipe so we wouldn't be too tempted since there's only two of us. I used Hood milk as the liquid and made 5 fried apple turnovers (added cinnamon to the SF pie filling). DH said they were as good as any he'd ever eaten. Thanks for the recipe.

02-13-2007, 07:58 PM	#30
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	bella the kind I have used was "Thank You" brand no sugar added. They have cherry and apple. The cherry is 7 carbs per 1/3 cup and the apple is 6 carbs per 1/3 cup. Walmart also has a knockoff brand of these at the same carb count. I also bought Steel's peach pie filling at 4 carbs per 1/3 cup but have not tried it yet.