Good Eats Pocket Pies Alton Brown 2005

Bite into nostalgia with Alton Brown's "Good Eats Pocket Pies," a versatile and delicious recipe from 2005 that combines a flaky, buttery crust with your choice of sweet or savory fillings. These homemade hand pies are crafted from a buttermilk pastry dough that’s chilled for ease of handling and packed with flavor. Whether filled with fruity jams, spiced ground meat, or gooey cheese, these pocket pies deliver customizable comfort in every bite. Choose between baking for a golden finish or frying for a crispy, indulgent treat. Perfect for picnics, on-the-go snacking, or a cozy family meal, this recipe provides simple steps to create handheld delights that are as fun to make as they are to eat.

Nutriscore Rating: 42/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 4 tablespoons Unsalted butter (cold, cubed)
• 4 tablespoons Vegetable shortening (cold)
• 0.75 cup Buttermilk (cold)
• 1 Egg (beaten, for egg wash)
• 1 tablespoon Water (for egg wash)
• 0.5 cup Filling of choice (e.g., fruit jam, cooked ground meat with spices, or shredded cheese)
• 4 cups Vegetable oil (for frying, if frying option chosen)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk to evenly distribute the dry ingredients.

Step 2

Using a pastry cutter or your fingers, cut in the cold, cubed butter and vegetable shortening until the mixture resembles coarse crumbs.

Step 3

Slowly add the cold buttermilk, stirring just until the dough comes together. Be careful not to overmix.

Step 4

Turn the dough out onto a floured surface and gently knead it into a cohesive ball. Flatten slightly, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 5

Preheat your oven to 375°F (190°C) if baking the pies, or heat vegetable oil to 350°F (175°C) in a deep pot if frying.

Step 6

Once the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness. Use a 4- to 5-inch round cutter to cut out circles.

Step 7

Place a small amount (about 1 tablespoon) of your chosen filling in the center of each dough round. Be careful not to overfill.

Step 8

Brush the edges of the dough rounds with a small amount of water to help seal. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly.

Step 9

Prepare the egg wash by whisking together the beaten egg and 1 tablespoon of water. Brush the tops of the pocket pies with the egg wash if baking.

Step 10

For baking, arrange the pocket pies on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

Step 11

For frying, carefully lower the pocket pies into the hot oil and fry for 2-3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

Step 12

Allow the pocket pies to cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1666.2g)

Amount per serving	% Daily Value*
Calories	10302.3

Total Fat 1049.6g	0%
Saturated Fat 178.4g	0%
Polyunsaturated Fat g
Cholesterol 317.5mg	0%
Sodium 1934.1mg	0%
Total Carbohydrate 277.5g	0%
Dietary Fiber 7.7g	0%
Total Sugars 68.9g
Protein 37.6g	0%

Vitamin D 136.2IU	0%
Calcium 297.5mg	0%
Iron 12.9mg	0%
Potassium 674.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.2%

Protein: 1.4%

Carbs: 10.4%