Pocket Pies

Directions

1. 1
   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.
2. 2
   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 spatual 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 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 being sure to press the air out around the filling 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. Dock pies that are going to be deep fried.(poke a few times with a fork rather than cutting the slit)
3. 3
   To Pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
4. 4
   To deep-fry pies, heat vegetable oil in a deep fryer or a large heavy pot to 375 degrees. Once hot, add 1 to 2 pies at a time and fry until golden brown(they will float to the top when ready) approximately 3 to 4 minutes.
5. 5
   To bake pies, preheat the oven to 350 degrees. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
6. 6
   Mango Filling:
7. 7
   Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
8. 8
   Chocolate Filling:
9. 9
   Place the sugar, cocoa powder, salt and butter into a large zip-loc bag and squish to combine. Cut a hole in the corner of the bag.
10. 10
    For each pie pipe 1 to 2 tablespoons of mixture onto the center of the dough.
11. 11
    ***Note***.
12. 12
    For a lunch type of pie, use left over stew, or hash instead of the sweet fillings, and cook as desired.