RECIPES
18 ∙ recipes
Pocket Pie
INGREDIENTS
DOUGH
• ½ cup (1 stick) cold butter, cut
into small chunks
• 1¼ cup all-purpose our
• ½ tsp salt
• ¼ cup (4 tbsp) cold water
FILLING
• 1 cup lling of choice (raspberry
jam, apple butter, fruit spread,
nutella, peanut butter & jelly)
• powdered sugar, to garnish
RECIPES
recipes ∙ 19
DIRECTIONS
Start by making the pastry. You can also use premade pie crust. Combine
the our, butter, and salt in a mixing bowl. Use a pastry cutter or fork to cut
butter into the our until it is a coarse crumb.
Add the water one tablespoon at a time, mixing after each addition.
Shape dough into a at round disc and refrigerate it for at least an hour.
Roll your dough out on a oured surface so that it is ⅛ inch thick. Cut out
as many 3 inch circles as possible. Place 1 - 2 tablespoons of preferred lling
in the center of half of the pastry circles. The other half of the pastry circles
will be used to top the pies. Using a small heart cookie cutter, cut out
heart-shaped holes in these pastry circles (optional).
Cover each lled pastry circle with its top and crimp the edges with a fork.
If you did not cut out hearts in the pastry tops, you need to cut a small slit
in the top of each pie. Cook them in the Mini Maker Griddle until they are
golden brown.
Serve with a scoop of vanilla ice cream.
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