Freezer Full of Pocket Pies

Since my last post on pizza pocket pies, I've been on a pocket pie craze. I've been making and filling them with just about everything. So far, I've already made turkey pocket pies with my leftover Thanksgiving turkey, breakfast pocket pies(egg, cheese, bacon, and potatoes), carnitas and corn pocket pies, and potato and pea samosa pocket pies. There doesn't seem to be anything that doesn't taste about a hundred times better wrapped up in tender flaky crust and I just can't stop thinking of new fillings to try out.

Here are some of the fillings that I've tried so far.The recipe for the dough can be found in the last post for pizza pocket pies. For the most part, fillings should be at least partially if not fully cooked through since they won't be in the oven for that much longer. It's also easier to assemble the pies if the filling is not too wet.

Cream Cheese Pastry Dough
Recipe in this post.

Potato and Pea Samosa Filling
Daydreamel Original
Makes enough filling for one batch of dough

4 medium sized russet potatoes
1 cup frozen peas, thawed, rinsed, and drained
1/2 an onion, diced
1 tbsp grated ginger
3 cloves garlic, minced
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp ground coriander
1 tsp garam masala
1/8 tsp ground turmeric
2 tsp lemon juice
Salt to taste, about 1/2 tsp

Rinse the potatoes, put them in a pot, cover with water, and bring to a boil. Boil until a knife pierces through, but the potatoes are not falling apart. Peel and dice the potatoes. While the potatoes are boiling, saute the onion over medium heat in a pan until golden with about 2 tbsp of oil. Add the ginger and garlic and saute for another minute. Add the spices and cook them for about 30 seconds. Add the diced potatoes and mix until the potatoes are coated evenly with the spice mixture. Saute another 3 minutes, add the lemon juice and salt to taste. Off the heat, mix in the peas. Let cool before filling the pocket pies.

Turkey Filling
Adapted from Mad Hungry
Makes enough filling for half a batch of dough

1 heaped cup cooked turkey, shredded
2 tablespoons unsalted butter

1/2 cup chopped onion

1/3 cup chopped celery (1 large stalk)

1/3 cup chopped carrot (1 carrot)

1/2 teaspoon coarse salt

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1/4 cup grated Parmesan cheese

In a heated pan, saute the vegetables with the butter over medium heat for 2 to 3 minutes. Add the flour, cook for another minute. Then, add the chicken broth and salt and cook until thickened, about 2 more minutes. Off the heat, stir in the shredded turkey and parmesan. Let cool and refrigerate overnight before using.