Crust: (or you could use your own recipe)
1/2 cup margarine or butter
1/2 cup shortening
1/2 tsp salt
2 cups flour
1/2 - 2/3 cup cold water
Mix like you would for any pie crust. Roll thinner then would normally roll for a pie crust, the pockets have a very small amount of pie filling in them and you will find that you can easily get too much crust.
Use a cookie cutter to cut circles, drop about a tbsp of pie filling of your choice. (I used cherry) Top with another piece of dough and press seams together with your fingers. I didn't like how uneven the edges looked so once I was done pressing the seams together I used the cookie cutter again to get a nice round pocket (see pictures for a better idea). Brush with a beaten egg white, poke a small hole at the top and you're ready to bake until golden. I found that almost all of the pockets wanted to open while baking so I think next time I make them I'll punch out a slightly bigger hole (about the size of a pencil) at the top so that the steam has a better way of escaping.
Once cool drizzle with icing. You don't want your icing too thin or it will just run and look messy, I found that when I had it slightly stiffer then I thought it should be, it was perfect. A really easy way of drizzling is to simply take a small ziplock bag and cut a small corner off, fill it with the icing and it makes drizzling really easy.
1 cup icing Sugar
1 tbsp water
Hope you enjoy!