Turkey Pocket Pies

For the dough:
Combine flour, baking soda, salt, sugar, and butter in a food processor and pulse until mixture resembles coarse crumbles. Slowly add cold water and continue to pulse in the food processor until dough forms into a ball.

On a lightly floured surface, roll dough into a ball and divide into two halves. Place each half of dough into a sealed plastic bag and lightly press with a pastry roller to flatten out dough. Place the flattened dough bags into the refrigerator for at least 30 minutes or until firm.

For the filling:
Begin by melting the butter over medium heat in a medium or large-sized skillet. Add the onions and stir until soft and slightly translucent.

At this point, add the flour and begin to mix well. Stir the flour mixture for about 1-2 minutes to cook the flour.

Gradually begin to add the chicken broth and milk (alternating between the two). Between each pour of liquid, stir and mix well until the liquid is absorbed. The sauce should never be too liquid or runny. If this does happen though, keep stirring the mixture until it begins to thicken.

After sauce has thickened (sauce should not slip off spoon), add shredded turkey and thawed veggies. Salt and pepper to taste.

To assemble:
Preheat oven to 400F.

Take chilled dough out of the refrigerator and lightly flour countertop. Roll out each piece of dough into a long rectangle (about 1/8 inch thick). Using a rectangular cookie cutter or simply cutting with a knife, cut out 4 even rectangles with each half of dough.

Fill 4 of the 8 rectangles with a few tablespoons of turkey filling, leaving a small margin around the perimeter of each rectangle. This margin will act as insurance so your pockets don’t overflow!

When your 4 rectangles have been filled, cover rectangles with the remaining dough and seal the edges with a fork or your fingers. Cut vents with a small paring knife into the top of each pocket pie.

In a small bowl, combine an egg and 1 tablespoon water to create an egg wash. Lightly brush the tops of each pocket pie with egg wash.

Bake pocket pies in a 400F oven for 25-30 minutes or until golden brown.

When pocket pies are finished baking, allow to cool on a cooling rack for at least 10 minutes before eating.