Triple Berry Pie Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Crust:1 cup flour1 cup spelt flour½ tsp baking powder½ tsp salt½ cup canola oil¼ cup unsweetened soy or rice milk Filling:2 cups blueberries¼ cup goji berries¼ cup No-Cook Berry Chia Jam (or your favourite 100% fruit berry jam)3 tbsp icing sugar1 tbsp cornstarch, whisked with 2 tbsp blueberry-pomegranate juice (you can use apple juice or orange juice)3 tbsp graham cracker crumbs
For crust:
Combine flours, baking powder and salt in a bowl, whisking well.
Add oil and milk, stirring to form a dough.
Roll out between sheets of waxed paper and set aside.
For Filling:
Combine all the ingredients (except graham crumbs) in a bowl and microwave 3 minutes, stirring every 30-40 seconds.
Gently mash blueberries and stir in the graham cracker crumbs.
Let cool to room temperature.
Assembly:
Heat the oven to 375F and line a baking sheet with parchment.
Cut the dough sheet into rectangles and place ½ tbsp or so of filling onto the centre of one half of each.
Fold the unfilled dough overtop and crimp the edges to seal.
Dock the tops with a fork to allow steam to escape and place on the sheet. (At this point, you can freeze the sheet of hand pies and place them into a zip-top bag for later)
Bake for 20 minutes (if baking from frozen, bake 25 minutes).
Cool on the sheet for at least 1 hour.
Serving Size: Makes 15 "hand pies"
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Combine flours, baking powder and salt in a bowl, whisking well.
Add oil and milk, stirring to form a dough.
Roll out between sheets of waxed paper and set aside.
For Filling:
Combine all the ingredients (except graham crumbs) in a bowl and microwave 3 minutes, stirring every 30-40 seconds.
Gently mash blueberries and stir in the graham cracker crumbs.
Let cool to room temperature.
Assembly:
Heat the oven to 375F and line a baking sheet with parchment.
Cut the dough sheet into rectangles and place ½ tbsp or so of filling onto the centre of one half of each.
Fold the unfilled dough overtop and crimp the edges to seal.
Dock the tops with a fork to allow steam to escape and place on the sheet. (At this point, you can freeze the sheet of hand pies and place them into a zip-top bag for later)
Bake for 20 minutes (if baking from frozen, bake 25 minutes).
Cool on the sheet for at least 1 hour.
Serving Size: Makes 15 "hand pies"
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 162.6
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 22.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
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