Sausage, Apple, and Cheddar Pocket Pies

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Yield: 8 pocket pies

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These pies are a hearty meal for those on the go. The sweet and tart apple pieces help to balance the richness of the cheese and sausage.

Sausage, Apple, and Cheddar Pocket Pies

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 pocket pies
Published: 09/19/2012




  • 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

Tips from our bakers

  • Depending on how generous you are with filling your pies, you may have some sausage mix left over. Never fear, when sautéed, it makes a great filling for omelets, scrambled eggs, breakfast casserole, quiche, or whatever your favorite egg dish might be.


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.

Yield: 8 pocket pies.


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  • 04/14/2015
  • sandy from pa
  • Looks wonderful. But before I make it, I'd like to know how thick should I roll to the pastry. Adding that to the instructions would be helpful. I don't want to roll it too thick and find I don't have enough pastry. You could roll out the dough to 1/4 thickness and that will support the filling.
  • star rating 04/14/2014
  • Phyllis from Benicia, CA
  • I have made this more than once and love it. It freezes well and makes for a perfect snack if you eat just one. I used ready made pie crust rolling it out just a bit more. Then cut 6" rounds. Put the filling on it and just folded it over sealing the edge. Used 2 pie crusts to use up the filling.
  • star rating 01/14/2014
  • Phyllis from Benicia, CA
  • Truly delicious. I might do an egg wash the next time before baking as well as make a white sauce with peas as an added touch. That being said I really loved it in its original form.
  • star rating 10/06/2013
  • Antonio Christopher Dittmann from KAF Community
  • Scrumptious! I'm munching on them as I write this, all the better to share the mouth-watering goodness of these pocket pies. The recipe is easy, and the filling can be assembled up to one day ahead, so long as your sausage meat is fresh. (You can add a tablespoon or so of lemon juice if you wish to keep the apple pieces from turning brown.). The pastry rolls out like a dream -- no need for Easy Roll Dough Improver here. Serve these warm, as suggested, and prepare to hear a lot of lip-smacking and requests for seconds or thirds. If you don't usually stock your pantry with KAF Vermont Cheese Powder, this recipe is a great excuse for ordering it now: You're sure to make these again. Also, if you don't have KAF Pastry Blend flour and can't wait for your order to arrive, don't give up. I have gotten very good results using a mix of 60% KAF Unbleached A/P flour, and 40% Cake flour, preferably KAF (it really is a cut above the rest). Your favorite store-bought cake flour will work just fine in a pinch. The improvised mixture won't be quite as flaky, and the buttery taste may be less noticeable, but only slightly so. I would love to write more about these flaky, buttery, savory delights, but mother taught me never to write with my mouth full. Happy Baking, A.C. Dittmann
  • star rating 07/08/2013
  • Lyn from Lancaster, PA
  • This looks lovely. Especially with white whole wheat flour in the pastry. I can see making these for all sorts of reasons/events. But I have a question. Could this be made in a mini-pie maker? I am concerned about the sausage, especially, and am tempted to cook that beforehand. What do you think?
    You can certainly use a mini pie maker to shape these, though you will want to cook off the sausage first, yes! Kim@KAF

  • star rating 04/17/2013
  • Patbrett from KAF Community
  • Can you tell me if this recipe freezes well? If so should I freeze before or after baking? I have made it twice with the intent of trying to freeze some but everyone like them so much there are never any left to experiment with.
    This recipe freezes quite well and I would do so before baking fr the freshest pie!-Jon
  • star rating 01/06/2013
  • Elaine from Hudson, Ohio
  • Made these yesterday, and they did not need any extra salt. The flavor was perfect! I used a 4-inch cutter and filled each pocket with a heaping 1 1/2 tablespoons of filling. This made 18 hand-size pockets. I probably could have made a couple more, but got tired of re-rolling scraps. I might try them even a little smaller for party snacks.
  • star rating 11/18/2012
  • kaf-sub-grsweet from KAF Community
  • My husband loved these. I loved the crust, best I have ever had and will use it for other recipes as well. Maybe it was the pastry flour, the cheese powder, or both, but it is wonderful. I want to use a filling of bbq chicken and cheese and wonder if that would work as well. KAF, what do you think?
    Yes, you can certainly use other fillings. Just be sure the fillings are not going to be too wet (or too dry, for that matter). I recommend experimenting to find what you like! The crust would work for most empanada-style filling recipes! -Kim@KAF
  • star rating 10/16/2012
  • Mia in Germany from KAF Community
  • Delicious! My sausage was quite salty, so I didn't have to add salt. Also I didn't have cheese powder (don't know if it exists in Germany) and used pecorino instead. To make it gluten free, I used gluten free flour, omitted 2 tablespoons of the butter and added one egg, so I only needed 1/8 cup of ice water. It went very well that way, and the filling was soo delicious! Thanks for a very enjoyable recipe :)
  • star rating 10/13/2012
  • Pennylynn from KAF Community
  • Awesome. Never made individual pies before. Nice tinder flaky crust.
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