December 16, 2010
Disney supplies tips, recipe for Mickey's Pocket Pies

Mickey's Pocket Pies.JPGBy Niesha Lofing

Ask and ye shall receive, albeit a little late.

While Disney officials originally declined to provide the recipe for Mickey's Pocket Pies - the product that helped five UC Davis students clinch the grand prize in a recent food technology competition - like the Grinch, they had a change of heart.

The company e-mailed the recipe for the no-sugar added Fun & Healthy Pocket Pies (perhaps the unofficial version of Mickey's Pocket Pies) to The Bee today, along with tips on using pre-made dough and how to cut the pies into Mickey shapes.

Mickey's Pocket Pies, which are made with 100 percent white whole-wheat crust and filled with a blend of real peaches, bananas, butternut squash and carrots, led UC Davis food technology students Chereen Leong, Joseph Alexandrouj, Anna Coroselli, Christina Ramsay and Robert Schwarz to victory in the Nutritious Foods for Kids Competition at this year's Institute of Food Technologists meeting and food expo in Chicago.

Click here to read the story.

Follow the link below to get the recipe for Mickey's Pocket Pies.

Fun & Healthy Pocket Pies
Makes about 18 four-inch pocket pies
Recipe courtesy of Disney Consumer Products

Chef Mickey Tips: Instead of making dough from scratch, use whole grain pie dough from your grocer's freezer.
For extra fun use a Mickey cookie cutter design. Just cut out two pieces for each pie, a top and a bottom. Place filling in the center of the bottom cut out and then place the second cut out on top. Moisten the edged with egg wash mixture and seal the edges by gently pressing down using the tines of a fork.

For the filling
1 cup butternut squash cut into 1/4-inch cubes.
1/2 cup carrot cut into 1/4-inch cubes.
2 whole banana cut into 1/4-inch cubes.
1/2 cup frozen sliced peaches, cut into 1/4-inch cubes.
1 tablespoon vanilla
1 teaspoon cinnamon

For the dough
6 cups white whole wheat flour
1 teaspoons kosher salt
1 teaspoon baking powder
1 cup butter
1/2 cup apple juice concentrate
1 cup ice water
4 eggs beaten with 2 tablespoons water for egg wash

For the filling: Preheat oven to 400 degrees. Place butternut squash and carrots on aluminum foil lined baking sheet and roast for 15 minutes.

Place roasted vegetable in mixing bowl and add banana, peaches, vanilla and cinnamon. Stir to combine and let cool.

Lower oven to 375 degrees.
For the dough: In a large bowl, sift the flour, salt, and baking powder. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add apple juice concentrate and water all at once and blend until a ball has formed. Turn the dough out onto a sheet of plastic wrap and knead gently for a few seconds. Wrap well and chill for at least 7 to 10 minutes.

On a lightly floured surface, roll half of the dough to a 1/4-inch thickness. Keep remaining dough in refrigerator until ready to use. Cut out the dough into 4-inch rounds. Spoon about 2 tablespoon of the filling slightly off-center for each round cut out. Moisten the edges of the round dough with egg wash. Fold each round in half and seal the edges with the tines of a fork. Refrigerate on a greased pr parchment lined baking sheet for 30 minutes

Brush the pocket pies with remaining egg wash and bake until well browned, about 20 minutes.

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