Spicy Pocket Pies

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Yield: 15 pocket pies

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These individual savory pies make a perfect on-the-go meal, or can be frozen ahead of time and baked when ready to serve. They're the perfect last-minute party treat, sure to be a hit with any game-day crowd.

Spicy Pocket Pies

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 15 pocket pies
Published: 12/20/2011




  • 2 tablespoons olive oil
  • 1 large onion, about 8 ounces
  • ½ teaspoon garlic salt
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper, optional and variable depending on your taste
  • ½ teaspoon dried cilantro (coriander)
  • ¼ teaspoon ground cinnamon
  • pinch of ground cloves
  • 1 pound ground beef
  • ¼ cup roasted red peppers, chopped
  • 2 tablespoons jalapeño peppers, chopped
  • ½ cup pimiento-stuffed green olives, chopped
  • 1/3 cup golden raisins
  • salt and pepper
  • 1 large potato (about 8 ounces), cooked, peeled, and mashed


1) To make the dough: Combine the flour, cornmeal, salt, and cheese powder either in a large bowl or in a food processor.

2) Work the chilled butter into the dry ingredients, using a pastry blender or food processor, until pea-sized clumps begin to form.

3) Mix in the cheese, followed by the lesser amount of water, adding more if necessary to bring the dough together.

4) Shape the dough into three equal disks, wrap them in plastic, and refrigerate for at least 1 hour.

5) To make the filling: Heat the olive oil in a large pan set over medium heat. Add the onion, garlic salt, cumin, cayenne pepper, cilantro, cinnamon, and cloves, and cook until the onion is softened.

6) Turn the heat up to medium-high and add the ground beef. Cook the mixture, stirring and breaking up any lumps, until the meat is no longer pink.

7) Add the roasted red peppers, jalapeños, olives, raisins, and salt and pepper to taste.

8) Add the mashed potato and stir to incorporate.

9) Transfer the mixture to a bowl, and allow to cool as you roll and cut the dough. Note: the filling may be made 1 day in advance and kept covered and chilled.

10) Roll out one disk of dough 1/8" to ¼" thick. Using a lattice pie mold, or a 4" to 5" plate and a sharp knife, cut out 10 circles: 5 solid bottom layers and 5 top layers with a lattice pattern (or vents or holes cut out). Repeat this process with the second and third discs, re-rolling the dough and returning it to the refrigerator if it becomes too soft.

11) Using two tablespoons of filling per pie, follow the directions on how to form the pies from the lattice pocket pie mold (or any other pie mold). Or, place two tablespoons of filling on each of the bottom/solid pieces of dough, then top with the patterned/vented piece and seal the edges using the pie mold, or by pressing the tines of a fork along the edges of the pies.

12) Place the pies on a parchment-lined baking sheet, and freeze for 30 minutes or longer before baking. While the pies are chilling, preheat the oven to 400°F.

13) Bake the pies for 20 to 25 minutes, until they're golden brown. Transfer them to a rack, and allow to cool for 10 minutes before serving.

Yield: 15 pocket pies.


  • star rating 08/12/2012
  • jenealogynv from KAF Community
  • The concept is great! It would be extremely helpful to have a video on how to use this recipe with the mini pie maker. Obviously I'm missing some of the "how to" info. Visual would be good:)
  • star rating 05/31/2012
  • Jennmomx3 from KAF Community
  • While I have never made the meat pocket filling for this recipe, I have used this bread recipe many times and have filled it with BBQ chicken to eggs and sausage, for activities on the go this makes a perfect pocket sandwich. I did not use the lattice top rather solid top for less mess:)
  • star rating 01/22/2012
  • Kelly from Chicago
  • I made these to bring to a party. While they were good, they didn't live up to the adjective "Spicy." When I was making the filling I was thinking that it didn't seem like an awful lot of seasoning. I used a clove of garlic instead of garlic salt. I also used regular cornmeal, medium grind. I would use fine grind or corn flour next time.

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