Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

CHOCOLATE POCKET PIES




Source of Recipe


?


List of Ingredients






Yields 10 to 15 pies

Chocolate filling:

2 1/2 cups sugar

1/4 cup plus 1 tablespoon cocoa powder

Pinch of kosher salt

10 ounces unsalted butter, room temperature

Pastry:

9 1/2 ounces all-purpose flour, about 2 cups

2 teaspoons baking powder

3/4 teaspoon kosher salt

2 1/2 ounces shortening, about 6 tablespoons

3/4 cup milk

Assembly:

1 egg mixed with 1 to 2 teaspoons water

Vegetable oil, canola oil or butter, for frying

Chocolate filling:

Place all ingredients in a large zip-top plastic bag and squish to combine. Set aside while you make the pastry.

Pastry:

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.

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 the dough 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, to about 5 to 6 inches in diameter.

Assembly:

Snip off one corner of the zip-top bag containing the filling and squeeze 1 to 2 tablespoons of filling onto each dough round. Brush the edges of half of the dough lightly with the egg wash, fold over to form a half-moon shape, and seal the edges together with the tines of a fork, dipping it into flour as needed.

Very gently press the top of the pie to flatten and evenly distribute the filling, and snip or cut 3 slits in the top of the pie.

To pan-fry, place 1 to 2 tablespoons vegetable oil, canola oil or butter in a medium saute pan over medium-low heat. Once oil is heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, about 3 to 4 minutes per side. Drain on paper towels, allowing to cool 4 to 5 minutes before serving.

To deep-fry pies, heat enough vegetable oil to cover the pies to 375 degrees in a deep-fryer or a large, heavy pot. Add 1 to 2 pies at a time and fry until golden brown, about 3 to 4 minutes.

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


Recipe