I've been away for a while. I had a temporary spell of single parenting accompanied by sickness, travel, more travel, and lots of snot rag laundry. I quickly learned that my free time was best spent sleeping.
One of the best freezer foods? Empanadas, turnovers, pierogies, samosas, dumplings, or as I like to call them, pocket pies because I think it sounds cute and, if you don't mind a linty meal, they will easily fit in your pocket for transport. They freeze and reheat wonderfully, are reminiscent of one of my favorite childhood foods(Hot Pockets) and my daughter loves them.
After a 2.5 hour flight, bag collecting, car finding and 1.5 hour drive home, I pulled one of these little pies out of the freezer and had dinner ready in no time for my road weary toddler. She ate two. And some rice cakes. But not milk, it was a week old.
I came across the original idea for this recipe here.
Sweet Potato Black Bean Pocket Pies
5. Roll each dough portion into a disc about 5 inches in diameter and ¼ inch thick (a tortilla press works well for this step if you're a fan of gadgets. If not, use a rolling pin).
6. Fill each dough circle with about two tablespoons of prepared filling. Brush the inside edge of circle with egg wash, fold dough over to form semi circle and crimp edges with a crimper or fork. Brush top of finished pie with egg wash for nice browning. Continue this process until you use all the filling and dough.
7. Place pies on a large baking sheet. Cut a few small slits on the top of each pie to allow steam to escape. Bake at 400° for about 30 minutes, rotate baking sheet and bake for 10 more minutes, or until nicely browned.
8. Enjoy as is for an on-the-go meal or with a nice salad for a sit down lunch or dinner.
P.S. With the left over pie crust dough, I made mini peach pies, which were really just previously frozen peach slices enveloped in pastry.
Shared at April's Homemaking Meal Planning Monday Recipe Link-up.