Kuhn Rikon Pocket Makers w/ Mini Meat Pie Recipe!

by Lizzy W   |   December 10, 2014   |   14 Comments

I am always on the look out for great new products that make my life in the kitchen a bit easier.  As you know, I’m OBSESSED with Kuhn Rikon’s pressure cooker, it’s the greatest kitchen gadget ever, so I am very excited to be partnering up with them and testing a few other products they have!   Kuhn Rikon’s Pocket Makers are a pretty cool little 3 piece set of gadgets that help make empanadas, pizza pockets, mini pies, dumplings, and much more.  The pocket maker set comes with three shapes, you simply press down on the center button and it clamps the edges together, making mini pastries.  They work ten times better than some of the other dough cutters that I’ve gotten over the years (and are under $20!).  Check out these mini meat pies I made and tell me you don’t want this little gadget?!!

(I received this product for review purposes.  All opinions are completely my own based on my experience.)

Pie Crust Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 tsp. fine sea salt
• 1/2 cup unsalted butter, CHILLED
• 1/4 cup ice water, you may need another tbsp.

Pie Crust Directions:

• In a large bowl mix together flour and salt.  Then cut the butter and shortening into chunks and scatter on top of flour.  Using a fork, cut the butter into the flour, then pour in the ice water a little at a time and mix together with just the tips of your fingers, until the dough begins to form.  You really do not want the heat of your hands to melt the butter and you also do not want to over mix the dough, otherwise it won’t be flaky.  Once the dough forms, wrap it in saran wrap and refrigerate at least 30 minutes or up to 2 hours.  You really need the dough to be very cold in order to work with it easily.

Meat Filling Ingredients:

• Follow my recipe for brisket – click here.
• 2 hatch peppers, or poblano peppers, roasted, peeled, de-seeded, and chopped.
• 1 egg – beaten to use to seal the pies.

Directions:

• Pre-heat oven to 425 degrees F.
• Mix together a few pieces of brisket with the roasted peppers.
• Cover workspace with enough flour s that the dough won’t stick.
• MAKE SURE PIE DOUGH IS VERY COLD.  I would put it in the freezer for about 5 minutes before you roll it out.  Roll out half of the pastry dough.  Dip pocket makers in flour to prevent sticking, and gently press down the pocket maker to see where your filling needs to go.  Place the filling inside the line, about 1/2 inch high, so about 1 tbsp. of filling.
• Spread the egg wash around the outside of the pockets so you can create a tighter seal.
• Roll out another layer of pastry dough, and cover the first layer, gently pressing down from the INSIDE OUT, making sure not to seal in any extra air.
• Take the pocket maker, press the button down firmly to seal the pockets and the button will release once the seal has been created.
• Place the pies on a baking sheet and bake for about 20 minutes, until golden brown.

 

 

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