Decorate the pies with multi-coloured sprinkles or a colourful icing.
Snowball Pocket Pies
2 frozen deep-dish pie shells
50 ml (1/4 cup) raspberry jam (or another favourite flavour)
75 ml (1/3 cup) white chocolate chips
7 ml (1 1/2 tsp) finely diced cold butter
15 ml (1 tbsp) milk
Heat oven to 200 C (400 F).
Remove pie shells from freezer and let thaw at room temperature for 10 to 15 minutes. Remove pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
Cut out six shapes from each pie shell using a 7-by-10-cm (2 3/4-by-4-inch) cookie cutter. Set any leftover dough aside.
In a small bowl, combine jam, white chocolate chips and butter. Divide mixture evenly among 6 cut-outs, mounding in centre and leaving a 5-mm (1/4-inch) border. Top with remaining cut-outs. Gently press edges together and crimp with a fork.
Brush tops lightly with milk and bake for 12 to 15 minutes or until pastry is golden. Let pies rest for 10 minutes before serving.
Makes 6 servings.
—If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.
—Use any leftover dough to cut out shapes to decorate top of snowball pies. Brush backs of shapes with milk or egg wash to affix to pie and bake as directed above.
—Let baked pies cool completely if using decorative icing.