These pies are a hearty meal for those on the go. The sweet and tart apple pieces help to balance the richness of the cheese and sausage.
To make the pastry: Combine the flour, cheese powder, and salt.
Work in the butter until larger, pea-sized clumps form.
Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.
Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.
To make the filling: Stir together all the ingredients.
Preheat the oven to 400°F.
Roll out each disk to about 1/8" to 1/4" thickness on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.
Place a heaping 1/4 cup filling in the center of eight pastry circles.
Dampen the dough around the filling with water, and top with an unfilled circle.
Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.
Remove the pies from the oven, and serve warm. Refrigerate any leftovers.
