Half Moon Pie Pockets Recipes

Steps:

• Cook the dried apples in a saucepan with water and the salt.
• When apples are soft and pulpy, add the sugar, orange and cinnamon.
• Simmer until water is cooked away.
• Roll pastry out and cut in 8 inch circles.
• Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together.
• Bake in 450 degree oven for 10 minutes.
• Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until golden brown.

Steps:

• Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
• Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool.
• Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle.
• Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
• Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.

Steps:

• Remove both sheets of puff pastry from the box, set them on a lightly floured surface, and cover with plastic wrap. Do NOT unfold at this point. Let the covered puff pastry sit on the countertop until thawed and just pliable, about 20 minute.
• Meanwhile, position the oven rack on the middle rung. Heat the oven to 425*. Line 2 half sheet pans with parchment or a non-stick liner. Have ready the beaten egg plus 2 tbsp sugar.
• On a lightly floured work surface, carefully unfold pastry. Dust the top of the pastry with a little flour. Roll out each sheet, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin and work surface, into a 12 inch square. Using a 4" round cookie cutter, cut out 18 circles. Peel away the scraps and cover the rounds with plastic wrap while preparing the filling.
• Select a filling and combine all ingredients in a medium bowl, stirring until blended.
• Place about 1 tbsp of filling on the center of the round. Brush the edge of the dough with egg. Fold half the dough over the filling to form a half-moon. Using the tines of a fork, press the curved edge to seal tightly. Repeat with remaining rounds. (At this point, the pie pockets can be covered with plastic wrap and refridgerated up to 8 hours or frozen up to 1 month before proceeding with the recipe.).
• Arrange the pockets on the prepared sheet pans, spacing them about 2 inches apart. Brush the tops with the remaining egg and sprinkle evenly with sugar. Bake until pastry is puffed and browned, 20 to 25 minute Transfer the sheet pans to racks to cool. Serve warm.
• Pie pockets can be baked up to 6 hours ahead and reheated in a 300* oven until warm, about 15 minute.

Steps:

• 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 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. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
• 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.
• To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• 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.
• To make toaster pastries:
• Preheat oven to 350 degrees F.
• Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
• Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• 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.
• For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies
• Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
• For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.