Birthday Cake Batter Pocket Pies

Crust:
Stir the flours, salt and sugar together in a medium bowl and freeze for about an hour. Put the oil in a small bowl and freeze separately from the flour for about an hour. Remove both from the freezer when an hour passes.

Stir the oil into the flour and mix until crumbly. Slowly add the water to the dough a little at a time until it reaches the right consistency.

Filling:
In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the sprinkles, stir just until incorporated.

For the assembly of the pies:

Preheat oven to 375F.

Roll out the pie dough to desired thickness. I recommend going as thin as you can without being able to see through it. Cut into desired shape and size and use the piece to cut as a guideline for the rest. (I cut mine into roughly 2-inch x 4-inch rectangles).

Spoon filling in the center of one rectangle leaving about a 1/2-inch border along the edges. Brush egg wash along all of the edges. Layer an equal-sized rectangle over top of the filling and press to seal along the edges. Using a fork, further press the edges together using the end of the fork to ensure that the edges are sealed (this is very important, as your filling will leak if you don’t).

After you have used up all of the pie crust and sealed each pocket pie tightly, take a knife and cut a few horizontal slits (about 1/2 inch in size) on the top of each pie to allow steam to escape. Brush each pie with remaining egg wash and sprinkle with jimmies.

Align pies on a baking sheet sprayed with cooking spray. Bake for 10-15 minutes or until golden brown (be sure to keep your eye on the pies to make sure they are not leaking).