Turkey Pocket and Pot Pie Part 2

A turkey pie in a 1.75 quart pot.

Today I assembled the turkey pockets and impromptu turkey pot pie.

• 1 egg for egg wash
• water
• flour
• Cream Cheese Pastry disks
• Turkey filling

Preheat the oven to 375°F. Butter or line a baking sheet with parchment paper.

If the dough is chilled overnight, take it out 15 minutes before rolling out.

Rub flour all over a rolling pin. Working with one disk at a time, place the disk on a clean, well-floured surface. Roll gently from the center of the dough to the top and bottom edges. Rotate the disk, and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Using an overturned bowl (about 5 7 inches across), cut out 3-4 circles from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time.

Place 1/4 cup filling on one side of a dough circle.

Wet the edges of the dough with water. Fold the dough over to form a half-circle. Pinch the edges of the dough together. Crimp the edges with a fork. The pocket pies can be frozen at this point.

Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork.

When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie.

Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

If you opted to do these in little batches like I did, as in "roll dough, cut circles, add filling, pinch edges, cool, prick, wash, and finally bake," you'll get to the last disk of dough as you, amazingly enough, consider suicide.

That's when you whip out the 1.75 quart Pyrex bowl. Without wasting time to grease it at all, lay in that last disk of rolled out dough and fill it with whatever remains of the turkey filling.

Fold in the edges neatly to form a top crust, neglect any sort of egg wash, and bake approximately 30 minutes, or until the top crust is nicely browned.

After eating 1.5-2 of the pocket pies, call it a night and be glad you hadn't tripled the recipe.

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