Today’s Texas Table Top recipe is a guest post from our friend Katie at TheHillCountryCook.com. Katie is a teacher by day and an incredible cook and food blogger in her “free time.” Thanks, Katie, for this delicious dessert idea!
By Katie, The Hill Country Cook
I’m very, very excited because this is my first guest post for the Texas Farm Bureau! They have a brand new site, Texas Table Top, which celebrates all the great food, places and people that the Lone Star State has to offer.
So…the latest trend in the foodie industry is homemade pop tarts. Here is a delicious recipe, easily formed into any shape, pop tarts, pocket pies or even try cookie cutters! This post is a bit lengthy, so I have step-by-step instructions, photos and then the recipe at the bottom. You also can visit my site to watch a video of me making this recipe. So, if you’re visual, look at the pictures. If you’re interactive, watch the video. If you’re already bored, skip to the recipe at the very bottom of this post.
Oh, and y’all leave a comment and tell me your favorite pocket pie filling. Ok, ok, let’s just get to cookin’.
Put a pie in your pocket!
In a food processor, we’re going to add flour and baking powder. If you don’t have a food processor, a pastry cutter or fork will work just fine. Make do.
Add in COLLLLLLDD shortening. I like butter-flavored Crisco, and I stick it in the freezer for a good 30-45 minutes before I use it.
PULSE, don’t blend, until it reaches a “coarse cornmeal” texture. If you blend the mixture, it will become smooth and then make very tough dough.
Ha ha! Pioneer Woman was right! It really does look like coarse cornmeal. We have successfully “cut” our shortening into our dry mixture!
Now we’ll slowly add our wet (very COLLLDDD) ingredients through the pour spout at the top of your food processor.
I want you to try something. Hold a camera in one hand, pour liquid slowly, pulse your mixture at the same time (because otherwise it will get soggy) and then snap a picture as the milk is pouring in. It’s really difficult!
So, the mixture will JUST come together in the processor, enough for you to easily form it into a ball. We’re going to separate it into three balls, wrap in plastic and let the dough rest for 30 minutes in the fridge while we make our filling.
For the filling, try to find Texas-made jam. It really makes a difference. I found jam from the Austin Jam Co. It was perfect. This jam tasted as though you were biting into a fresh peach – not goopy and too sweet like other jams I’ve tried. Austin Jam Co. also makes a wide variety of pepper jams. I’ll have to try a recipe with those next.
Mix 1/4 cup of Texas-made jam and fruit. I diced two ripe Fredericksburg peaches.
After the dough has rested, sprinkle some flour on your work surface…
Pat down your dough, and sprinkle with more flour…
Put some flour on your rolling pin and begin making long, even strokes from the center, trying to maintain an even shape and thickness. Flip and turn if necessary.
Hmmm… looks like Greece!
Using any container you have (I chose a 4-cup Pyrex bowl – but a clean yogurt or sour cream container works great, too), cut your circles.
Depending on the thickness of your dough, you’ll get between 6-9 pie circles. Repeat with the other two dough balls.
Place a spoonful of your filling mixture in the middle…
Mmmmm, is your mouth watering yet?
Dip your finger in water, and run along the edge of the pie circle, then fold over. Dip your fork in water, too, and crimp down the edges. Crimp them well – those pie pockets want to pop open!
Lookin’ good! Pop those babies in the oven, 350 degrees for 10-15 minutes until they’ve reached golden perfection.
I tried to make Texas-shaped pocket pies, but my cookie cutter was too small. Sad!
While they’re baking, make the glaze. Powdered sugar, a little milk and vanilla.
Spread a spoonful of glaze over those beauties… Wow. Impressive, right?
Y’all will be happy, carefree and filled to pocket pie heaven! Try making them with cherry, blackberry or any filling – soon I’ll be making chocolate.
Peace, Love and Pies!
A Texas-sized thanks to Katie, The Hill Country Cook, for our very first guest post on Texas Table Top. To find more delicious recipes from Katie, visit her website, become her “fan” on Facebook or follow her on Twitter.
From all of us at Texas Table Top, enjoy!
Recipe: Hill Country Cook’s Pocket Pies
Summary: Warm, delicious “pocket” pies from Katie, The Hill Country Cook
Begin by chilling your shortening and milk 30 minutes in the freezer before using them.
Next, place your flour, baking powder and salt into a food processor. Add shortening, and cut into small cubes. Slowly “pulse,” until the shortening and flour mixture resembles coarse cornmeal. Slowly add the milk mixture through the tube in the top of the processor. Pulse until the mixture just comes together into a ball. You may need more or less milk, depending on the humidity.
Once the mixture comes together, separate it into three balls, wrap each portion in plastic wrap and refrigerate 30 minutes before rolling out.
While the dough is chilling, make the filling. Use 1/4 cup of Texas-made jam and 1 cup of diced fruit. Mix these ingredients together and set aside.
When you’re ready to roll out the dough, sprinkle your work surface with flour. Pat out one ball of dough gently, and sprinkle with flour. Use a rolling pin, and make long, even strokes from the center, trying to achieve an even shape and thickness.
Use a small glass bowl (or large yogurt or sour cream container) to cut your pie circles, approximately 5 inches in diameter. Depending on the thickness of your dough, you will be to make between 6-9 pie circles. Repeat for your other two dough balls.
Place on an ungreased cookie sheet. Add a tablespoonful of filling. Using a wet finger, outline the edge of your pie circle with water to help it stick. Fold over the pie in half. Use a fork to crimp around the edges – crimp well!
Bake at 350 degrees for 10-15 minutes until golden brown. While they’re baking, make the glaze. Combine powdered sugar, vanilla and enough milk to make the desired consistency. Spread a spoonful of glaze over each hot pie.
Let the glaze dry and serve!
Cooking time (duration): 1 hour
Number of servings (yield): 18-24[/box]