Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Half Moon Pie Pockets Recipe
    Lost? Site Map

    Half Moon Pie Pockets

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Burgundy Damsel's Note:

    From "The Weekend Baker". Prep time is a guess.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 18


    pie poc ...

    Units: US | Metric


    Chocolate Nut Filling

    Strawberry Filling

    Pumpkin Spice Filling


    1. 1
      Remove both sheets of puff pastry from the box, set them on a lightly floured surface, and cover with plastic wrap. Do NOT unfold at this point. Let the covered puff pastry sit on the countertop until thawed and just pliable, about 20 minute.
    2. 2
      Meanwhile, position the oven rack on the middle rung. Heat the oven to 425*. Line 2 half sheet pans with parchment or a non-stick liner. Have ready the beaten egg plus 2 tbsp sugar.
    3. 3
      On a lightly floured work surface, carefully unfold pastry. Dust the top of the pastry with a little flour. Roll out each sheet, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin and work surface, into a 12 inch square. Using a 4" round cookie cutter, cut out 18 circles. Peel away the scraps and cover the rounds with plastic wrap while preparing the filling.
    4. 4
      Select a filling and combine all ingredients in a medium bowl, stirring until blended.
    5. 5
      Place about 1 tbsp of filling on the center of the round. Brush the edge of the dough with egg. Fold half the dough over the filling to form a half-moon. Using the tines of a fork, press the curved edge to seal tightly. Repeat with remaining rounds. (At this point, the pie pockets can be covered with plastic wrap and refridgerated up to 8 hours or frozen up to 1 month before proceeding with the recipe.).
    6. 6
      Arrange the pockets on the prepared sheet pans, spacing them about 2 inches apart. Brush the tops with the remaining egg and sprinkle evenly with sugar. Bake until pastry is puffed and browned, 20 to 25 minute Transfer the sheet pans to racks to cool. Serve warm.
    7. 7
      Pie pockets can be baked up to 6 hours ahead and reheated in a 300* oven until warm, about 15 minute.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:


    Nutritional Facts for Half Moon Pie Pockets

    Serving Size: 1 (90 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 261.3
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 4.5 g
    Cholesterol 11.7 mg
    Sodium 136.4 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 2.2 g
    Sugars 13.5 g
    Protein 3.7 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes