Pocket Pies

Thank you, alton brown, for having your Good Eat's tv series teach me how to make these pocket pies!!
These are awesome for kids to do or busy people-who happen to have a few hours to set themselves up for the future.
You can virtually fill these little handheld pies with just about anything you want. to be easy-you can just use a can of pie filling to make desserts.
use leftover beef or chicken stew to make mini handheld pies for a quick dinner later.
you can use eggs, bacon and cheese to make breakfast pies.
i personally made beef stew, and a chicken stew-and used them for my fillings so i could bring some yummy meals to my friend's who just had a baby (and i know have NO time to cook!)
you can also make these in a poptart shape so you can have homemade (and waaaayy better for you) quick breakfasts. he suggested using preserves or homemade preserves for the poptarts. once you make the poptarts-you bake them-place in a sealed bag-and keep at room temperature until you are ready to eat-then pop them in a toaster, and they will brown up and are ready to eat!!
you can pan fry, deep fry, or bake these lovelies!! i am personally freezing them for the future, and will bake them!
i'm literally copy/pasting this recipe since it is written just how i did it!!
Pastry:
• 9 1/2 ounces all-purpose flour, approximately 2 cups
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 1/2 ounces shortening, approximately 6 tablespoons
• 3/4 cup milk
• 1 egg mixed with 1 to 2 teaspoons water
Directions
In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.

bake at 350degrees for about 45 mins or until brown and filling is bubbly!