Okay, so these are really 'hand pies' commercialized as 'Poptarts'. But pocketpies sounds so cute. (Though your pocket might not be so happy when they split open and the nectarines and blueberries ooze out.)
We had some fun this afternoon thanks to the galette dough from Baking with Julia that we had stashed in the freezer last weekend. My husband expertly rolled it out. I diced the nectarines. the boy tossed them with blueberries, a few tablespoons of sugar, flour and diced butter. Then the boy assembled them (intending the little galette for dinner). And I, yes, I overbaked them (350F for 20 minutes would have done it). But, as you can see, that did not stop us from eating all of them!
Note: A paté brisée from Patricia Wells' Bistro Cooking would have worked nicely too.
1 3/4 cup flour
1/4 cup fine polenta (our adaptation)