Herbal Pie Pockets

December 3rd, 2011 § 0 comments

Makes 12-15 pies

 

Ingredients

Basic Pie Crust Dough Recipe (follows)
4 medium pears or apples, peeled, cored and chopped fine
2 tablespoons fresh herbs of choice, thyme. lemon thyme, basil, roseamry
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

Directions


Pre-heat oven to 400° F.

In a small mixing bowl, combine all ingredients and mix well. Roll out dough, and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture on the dough on one side, and fold over.
Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown.

PIE CRUST DOUGH

Ingredients

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

Directions

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

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