Rosemary Plum Pie Pockets

Makes 12-15 pies


Basic Pie Crust Dough (Recipe Follows)
6 medium plums, peeled, cored and chopped fine
1 tablespoon fresh rosemary, chopped fine
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

Rosemary Sugar


Pre-heat oven to 400°F.

In a small mixing bowl, combine all plum filling ingredients and mix well. Roll out dough and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture of 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. Sprinkle some rosemary sugar on top!

Pie Crust Dough


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


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.