Pampered Chef Hand Pie & Pocket Maker Recipe Book

Hand Pie & Pocket Maker

Recipes By Pampered Chef

Assembled by Beth Wicker

How to Use the Pampered Chef Hand Pie & Pocket Maker

Our Hand Pie & Pocket Maker is a game-changer for easily creating baked goods with beautifully round, crimped edges and just the right amount of filling. Keep reading to find out how to use it, how to pick your dough, and great ideas to help you get started.

PICK A PROJECT AND CHOOSE YOUR FILLING

Not sure how to get started? Check out these ideas—then start experimenting with different combinations of dough and filling!

• Make stuffed pretzel pockets or custommade cheesy pizza pockets.

• Looking for a fresh take on breakfast that’s easy to eat on the go? Fill some pastry crust with cream cheese and dust it with cinnamon sugar.

• Try your hand at custom toaster pastries.

• Bake a refreshingly sweet mini galette filled with summer berries.

• Honey and walnuts paired with pastry dough make a simple baklava.

• Need a mid-day pick-me-up? Go for a mini pot pie, pizza flatbread, or tomato-cheddar tarts topped with mushroom and onion!

CHOOSE YOUR DOUGH

Using different types of dough will give you different flavors and textures—but some work better than others. Some doughs will give you a good seal, but the fluting won’t be as noticeable. Others will give you a great seal and look amazing. And others…well, we don’t recommend using them

Best for Sealing & Fluting Good for Sealing Not Recommended

•Refrigerated pie dough

•Pierogi dough

•White bread*

•Fresh or refrigerated pizza dough

•Egg roll wrappers

•Refrigerated crescent dough

•Puff pastry

•Cheese wraps

•Flour tortillas

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*If you’re using white bread, roll the bread out so it reaches the edges of the mold.

Two Kinds of Pockets

FULL CIRCLES

• For hand pies and other full, round pastries, cut two circles of dough, place one of the circles on the foldable base, add two scoops of filling, top with the other circle of dough, and press down.

TIPS FOR SUCCESS

• For sticky doughs, dust the mold with flour or brush the foldable base and mold with cooking oil.

• If you’re using a filling that may expand or steam as it cooks (looking at you, fruit pies), cut a slit in the top of the dough, so the filling doesn’t ooze out as it cooks.

• Brush water or egg wash along the edge of the dough before pressing your pie or pocket to help seal it. The egg wash will also give your dough a glossy look and help with browning.

HALF CIRCLES

For half-circle pockets like dumplings or empanadas, cut a circle of dough, place it on top of the foldable base, add one scoop of filling, and close the foldable base.

Air Fryer Beignets

If you’d rather start with a recipe, this is a great one to use. These beignets are made in an air fryer and the flavor will remind you of churros. Delicious!

What's in Your Pocket?

Tell us what combination you tried and, go ahead, show off a little bit and tag us at #howipamperedchef!

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•• Allow the filling to cool before using with this product.

•• Always use this product on a flat, stable surface.

PARTS

A. Spoon

B. Dough cutter & mold

C. Foldable base

CLEANING

•• Wash before using for the first time; dishwasher-safe when placed away from the heating elements. Separate all the parts before washing. Place the spoon in the utensil holder.

USE AND CARE

•• For sticky doughs, brush the foldable base and the mold (if applicable) with cooking oil.

•• Depending on the recipe, you may want to cut a slit in the top of the dough to keep the filling from oozing out of the sealed edge during cooking.

To make hand pies and/pockets (you'll use all three parts):

•1. Remove the spoon from the inside of the mold.

•2. Cut two pieces of dough using the dough cutter (the thin edge of the mold below the lip). Position the cutter onto the dough and twist to cut, if needed.

•3. With the foldable base completely open, place one piece of dough on it and press slightly to form a well. Be sure the dough extends to the edges of outer most edge of foldable pocket base. If needed, roll the dough to make larger.

•4. Place approximately 2 level scoops of filling in the center of the dough. Be careful to keep filling out of the crimping area; this may cause the pie or pockets/dumplings to open. If you’d like, you can brush the edge of the dough with water or an egg wash to help seal.

•5. Top with the second piece of dough.

•6. Align the notches of the mold with the notches on the foldable base. Press down firmly using the handles to crimp and seal. If needed, press around rim to seal. If the top of the dough splits open, reduce the amount of filling.

•7. Lift the mold off and remove the hand pie/pocket.

To make half pockets/dumplings (using foldable base and spoon):

•1. Remove the spoon from the inside of the mold.

•2. Cut one piece of dough using the cutter (the thin edge of the mold below the lip). Position the cutter onto the dough and twist to cut, if needed.

•3. With the foldable base completely open, place one piece of dough on it and press slightly to form a well. Be sure the dough extends to the edges of outer most edge of foldable pocket base. If needed, roll the dough to make larger.

•4. Place 1 level scoop of filling in the center. Be careful to keep filling out of the crimping area; this may cause the pie or pockets/dumplings to open. If you’d like, you can brush the edge of the dough with water or an egg wash to help seal.

•5. Using the handle, fold over, and firmly press to crimp and seal. If the top of the dough splits open, reduce the amount of filling.

•6. Open for your half pocket/dumpling.

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AIR FRYER BEIGNETS

Prep 10 min | Cook 20 min | Ready in 30 min

ALL IT TAKES IS 5 INGREDIENTS TO MAKE THESE CHOCOLATE-FILLED BEIGNETS THAT TASTE JUST LIKE CHURROS.

INGREDIENTS

• ¼ cup (60 mL) sugar

• 2 tsp (10 mL) cinnamon

• 1 pkg (16.3 oz./462 g) flaky biscuit dough (8 biscuits)

• Flour for dusting

DIRECTIONS

• 1 cup (250 mL) semi-sweet chocolate morsels, divided

• Oil for spraying

• 1 tbsp (15 mL) butter, melted

• Optional: Chocolate sauce

1.Combine the sugar and cinnamon in a shallow bowl and set aside.

2.Peel and divide each piece of biscuit in half to create 16 biscuits total.

3.Dust a rolling pin with flour and roll out each biscuit to a 4" (10-cm) round.

4.Dip the Hand Pie & Pocket Maker in flour and place the dough on top. Fill one side of the dough with 1 tbsp (15 mL) of chocolate morsels, press to seal, then remove from the pocket maker. Repeat for each piece of dough.

5.Spray the trays of the Deluxe Air Fryer with oil. Divide the beignets evenly onto both trays. Place the trays on the bottom two racks. Cook on BAKE for 12 minutes, until golden brown, rotating the trays halfway through.

6.Brush the top of each beignet with melted butter and dip the buttered side into the cinnamon-sugar mixture.

7.Serve the beignets warm and drizzle chocolate sauce, if you’d like.

YIELD 16 Servings

COOK’S TIP If you’re using a conventional oven, bake the dough at 350°F (180°C) for 15–17 minutes.

Nutrients per serving U.S: Calories 190, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 12 g (includes 11 g added sugar), Protein 3 g 4

PIZZA POCKETS

HANDHELD PIZZA FUN FOR THE FAMILY THAT'S READY IN 15 MINUTES!

INGREDIENTS

• 1 pkg (13.8 oz./391 g) refrigerated pizza dough

• Flour for dusting

• 1½ oz. (45 g) mozzarella cheese, shredded (6 tbsp/90 mL)

DIRECTIONS

• Optional: 1 oz. (30g) sliced pepperoni, about 12 slices

• 1 egg, beaten

• Oil for spraying

• Pizza sauce or marinara for dipping

1.Unroll the pizza dough onto a cutting board. Cut 6 dough rounds with the Hand Pie & Pocket Maker cutter (the thin edge of the mold below the lip).

2.Dust the base with flour. Place one piece of dough on the foldable base and add the cheese using the scoop provided. Add 2 slices of pepperoni (if using).

3.Brush the beaten egg on the edges of the dough. Using the handle, fold the dough, and firmly press to crimp and seal. Brush the tops of the pizza pockets with the beaten egg. Repeat with the remaining dough, cheese, and pepperoni.

4.Spray 1 tray of the Deluxe Air Fryer with oil. Place the pizza pockets on the tray and place on the middle rack.

5.Cook on BAKE for 7 minutes. Let cool 3–5 minutes. Serve with pizza sauce or marinara.

YIELD 6 Servings

COOK’STIPS

YOU CAN ALSO MAKE THESE IN THE OVEN. BAKE AT 400°F (200°C) FOR 10–12 MINUTES, OR UNTIL THE CRUSTS ARE GOLDEN BROWN. LEFTOVER PIZZA DOUGH? WRAP IT IN PLASTIC WRAP AND REFRIGERATE FOR UP TO TWO DAYS. REROLL THE DOUGH FOR ADDITIONAL PIZZA POCKETS OR MINI PIZZAS.

Nutrients per serving U.S: Calories 220, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 32 g, Fiber 1 g, Sugars 4 (includes 4 g added sugar), Protein 9 g

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AIR FRYER HAND PIES

Prep 15 min | Cook Time 15 min | Ready in 30 min

THESE LEMON-BLUEBERRY HAND PIES ARE READY IN JUST 30 MINUTES AND ARE AN EASY, DELICIOUS DESSERT WITH OR WITHOUT A DOLLOP OF FRESHLY WHIPPED CREAM.

INGREDIENTS

• ¼ cup (60 mL) blueberry jam

• ¼ cup (60 mL) fresh blueberries

• 1 lemon

• Flour for dusting

• 1 pkg (14.1-oz./399-g) refrigerated

pie crusts (2 crusts), softened according to directions

• 1 egg

DIRECTIONS

• 2 tbsp (30 mL) sugar

• ¼ tsp (1 mL) ground cinnamon

• Oil for spritzing

• Optional: ¼ cup (60 mL) powdered sugar

1.Combine the jam and blueberries in a medium bowl. Zest the lemon to measure 1 tsp (5 mL). Add to the bowl and mix well.

2.Unroll the pie dough onto a lightly floured surface. Use a 3" (7.5-cm) biscuit cutter to cut 8 circles from each piece of the pie dough.

3.Place 1 scant tbsp (15 mL) of filling onto each circle. Top with the remaining dough circles and press the edges to seal. Crimp the edges with a fork. Cut 2 small slits in the middle of each pie to vent.

4.Whisk the egg in a small bowl. Lightly brush the egg wash over the pies.

5.Combine the sugar and cinnamon, then sprinkle over the pies.

6.Spray the Deluxe Air Fryer cooking trays with oil. Place 4 pies on each cooking tray. Place one tray on the top rack and one on the middle rack.

7.Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start. Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder). The pies should be golden brown.

8.If desired, juice the lemon to measure 1 tsp (5 mL). Mix the juice and powdered sugar in a small bowl until smooth, then drizzle over the pies.

YIELD 6 Servings

COOK’STIPS

HAVE LEFTOVER PIE DOUGH SCRAPS? WRAP THEM IN PLASTIC WRAP AND REFRIGERATE FOR UP TO 2 DAYS. WHEN YOU’RE CRAVING A SWEET TREAT, ROLL OUT THE DOUGH TO ¼" (6 MM) THICKNESS. USE COOKIE CUTTERS TO MAKE FUN SHAPES OR CUT THE DOUGH INTO STRIPS. BRUSH THE CUTOUTS WITH MELTED BUTTER AND SPRINKLE THEM WITH CINNAMON SUGAR. TURN THE WHEEL TO SELECT THE BAKE SETTING; PRESS THE WHEEL TO SELECT. TURN THE WHEEL TO ADJUST THE TIME TO 10 MINUTES. PRESS THE WHEEL TO START. SWITCH THE COOKING TRAYS HALFWAY THROUGH COOKING (YOU’LL HEAR BEEPS AS A REMINDER).

YOU CAN MAKE THIS RECIPE USING THE HAND PIE & POCKET MAKER TO MAKE WHOLE PIES, CUT OUT 8 DOUGH ROUNDS. PLACE 1 DOUGH ROUND ON THE FOLDABLE BASE AND ADD 2 SCOOPS OF FILLING. TOP WITH A SECOND PIECE OF DOUGH AND PRESS TO CRIMP. CUT 2 SMALL SLITS IN THE MIDDLE OF EACH PIE TO VENT. REPEAT WITH THE REMAINING DOUGH. PROCEED WITH THE REST OF THE RECIPE AS INSTRUCTED BEGINNING AT STEP 4. TO MAKE HALF PIES, CUT OUT 8 DOUGH ROUNDS. PLACE 1 DOUGH ROUND ON THE FOLDABLE BASE AND ADD 1 SCOOP OF FILLING. FOLD THE DOUGH OVER AND PRESS TO CRIMP. CUT 2 SMALL SLITS IN THE MIDDLE OF EACH PIE TO VENT. REPEAT WITH THE REMAINING DOUGH. PROCEED WITH THE REST OF THE RECIPE AS INSTRUCTED BEGINNING AT STEP 4, EXCEPT, IN STEP 7, TURN THE WHEEL TO ADJUST THE TIME TO 10–12 MINUTES INSTEAD OF 14 MINUTES.

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DESSERT TACOS

Prep 5 min | Cook Time 12 min | Ready in 17 min

THESE HAND PIES ARE EASY TO MAKE AND DELICIOUS. MAKE THEM WITH ANY OF YOUR FAVORITE PIE FILLINGS!

INGREDIENTS

• 1 pkg (14.1 oz./399g) refrigerated pie crusts (2 crusts)

• 1 cup (250 mL) pie filling

• 1 cup (250 mL) heavy whipping cream

• 2 tbsp (30 mL) powdered sugar

• 1 tsp (5 mL) vanilla extract

DIRECTIONS

1.Preheat the oven to 400°F (200°C).

2.Dust the Pastry Mat with flour. Unroll the pie crusts onto the mat.

3.Use the 4" (10-cm) Biscuit Cutter to cut out four circles from each crust.

4.Place four pie dough rounds over the peaks of each of the V-Shaped Baking Pans.

5.Bake for 12 minutes, or until the crusts are lightly browned.

6.Add the cream, sugar, and vanilla to the Whipped Cream Maker. Pump the handle until the whipped cream reaches the desired consistency.

7.Add 2 tbsp (30 mL) of pie filling to each pie shell and top with whipped cream. YIELD 8 Servings

NUTRIENTS PER SERVING:

U.S. NUTRIENTS PER SERVING: CALORIES 350, TOTAL FAT 18 G, SATURATED FAT 9 G, CHOLESTEROL 30 MG, SODIUM 300 MG, CARBOHYDRATE 47 G, FIBER 0 G, SUGARS 2 G, PROTEIN 3 G

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MINI APPLE PIES

INGREDIENTS

• 1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions

• 3 tbsp (45 mL) light brown sugar

• 1 tbsp (15 mL) flour

DIRECTIONS

1.Preheat the oven to 400°F (200°C).

• ¼ tsp (1 mL) ground cinnamon

• 3 Granny Smith apples (about 1 lb/450 g), peeled and cored

• 1 lemon

• ¼ cup (50 mL) water

2.Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.

3.Roll out the remaining dough to ⅛-" (3-cm) thick. Cut 6 circles with the small Pie Dough Cutter. Set aside.

4.For the filling, combine the sugar, flour, and cinnamon in large mixing bowl; mix well. Thinly slice the apples; cut apple slices in half. Zest the lemon to measure ¼ tsp (1 mL). Juice the lemon to measure 1 tsp (5 mL).

5.Add the apples, zest, and juice to the sugar mixture; toss gently to coat.

6.Transfer the apple mixture evenly into the 6 wells.

7.Brush the edges of the small dough circles with water. Place on top of the pie filling, wet-side down. Pinch the top and bottom dough together and press it into the scalloped rim.

8.Use a knife to cut vent holes in the top dough. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven and let the pies cool in the pan for 5 minutes before releasing YIELD 6 Servings

COOK’S TIPS

The Apple Peeler, Corer & Slicer is the perfect tool for the apples in this recipe. This recipe works great with our Scratch Pie Crust recipe.

NUTRIENTS PER SERVING:

U.S. NUTRIENTS PER SERVING: CALORIES 350, TOTAL FAT 19 G, SATURATED FAT 8 G, CHOLESTEROL 10 MG, SODIUM 370 MG, CARBOHYDRATE 48 G, FIBER 1 G, SUGARS 14 G, PROTEIN 3 G

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