On Sunday afternoon, Tad spent some time in the kitchen making pocket pies!  (He also made dinner the following night.  Guess we should watch cooking shows more often!)  Here’s his account of how things went down.

I used an Alton Brown recipe for my pocket pies (well, the dough; I made up the fillings myself).  I started by mixing the ingredients in the bowl.  Then I kneaded the dough.  My wife said I was punching it instead of kneading it, but it still turned out okay.  Then I rolled out the dough and cut circles out with a glass.

I rolled out each round into a flat disc.  Then I filled each pocket pie with ingredients.  I made pizza ones using leftover spaghetti sauce, mozzarella cheese, and bacon bits.  I also made some breakfast ones with blueberry preserves.  I folded over one half of the dough to form a pocket, sealed with an egg wash, and crimped the edges with a fork.  I pan fried the pies in butter in a cast-iron skillet, but if I had it to do over again I would bake them in the oven instead because it is a lot of work to pan fry them and it doesn’t add that much flavor.

The pizza pocket pies turned out very tasty!  None of them exploded while cooking, which can happen if they are overfilled.

The blueberry breakfast ones exploded, but they still tasted fantastic.

Complete recipe here.