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!

•• 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.