Pocket Pies

1 1/2 cups Carbalose flour
1/2 cup Resistant Wheat Starch
2 teaspoons baking powder
1/4 teaspoon sea salt
6 tablespoons shortening
6 tablespoons half/half
1 egg mixed with 1 to 2 teaspoons water

In the mixing bowl, combine the flour, baking powder and salt.

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.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

Your imagination is the only limit here.
I got 10 pocket crusts at 4 carbs each plus whatever filling you use.