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White Chocolate Snowball Pocket Pies


2 TENDERFLAKE® Frozen Deep Dish Pie Shells

.33 cup (75 mL) Shredded sweetened coconut, toasted .

.33 cup (75 mL) White chocolate chips

1 Egg white

1 Egg white

1 tbsp (15 mL) Milk


PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 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 (2-3/4-inch x 4-inch/ 7 cm x 10 cm) cookie cutter. Set any leftover dough aside.

MIX coconut, chocolate chips and egg white in a small bowl. Divide mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

Top baked pies with a dusting of icing sugar to give a “snow” look.
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. Brush back with milk or egg wash to affix to pie and bake as directed above.
Decorate your pies with sprinkles by brushing top with milk or egg wash, adding your favourite sprinkles and bake as directed above.
Allow pies to cool completely if using decorative icing.

Prep Time: 
15 minutes
Cook Time: 
15 minutes
Total Time: 
30 minutes

White Chocolate Snowball Pocket Pies

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato