The other day I told you that I recently took a class at our new Sur La Table. They partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.
King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.
I was so excited to have the chance to attend a backing class in conjunction with King Arthur Flour. It was fabulous. We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you the second item we made, Sausage, apple, and Cheddar Pocket Pies.
When I saw this on the menu I was thinking "Seriously? what a strange combination of items. Apples and Sausage? I don't think I'm going to like this....." But we made them and I was the first to try them. I think others in the class were thinking the same thing a me as they all watched me take a bite. O M G...you would not believe the flavor profile. Totally savory, with a smoky, onion flavor. Subtle cheese for some gooey texture and then barely a hint of sweetness from the apple. Excellent!
These are perfect for lunch, snacks on the go, or even a light dinner with a salad. You can make them as suggested in a 6" circle, or make them with a 3" circle for appetizers or snacks. Whatever you like, it's very versatile, but make them you must!
My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake)
Sausage, Apple, and Cheddar Pocket Pies
source: adapted from King Arthur Flour
PREP 30 mins. to 40 mins.
BAKE 30 mins. to 35 mins.
TOTAL 1 hrs 30 mins. to 1 hrs 45 mins.
YIELD 8 pocket pies
2 1/2 cups King Arthur Perfect Pastry Blend
1/2 teaspoon salt
1 cup (16 tablespoons) cold unsalted butter
1/4 to 1/2 cup ice water
10 ounces sausage meat, uncooked
1 cup peeled and diced Granny Smith apple
1 cup diced onion
1/2 cup (2 ounces) grated cheddar cheese
1/4 teaspoon ground black pepper
1) To make the pastry: Combine the flour, cheese powder, and salt.
2) Work in the butter until larger, pea-sized clumps form.
3) Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.
4) Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
5) To make the filling: Stir together all the ingredients.
6) Preheat the oven to 400°F.
7) Roll out each disk on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.
8) Place a heaping 1/4 cup filling in the center of eight pastry circles.
9) Dampen the dough around the filling with water, and top with an unfilled circle.
10) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
11) Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.
12) Remove the pies from the oven, and serve warm. Refrigerate any leftovers.