Damson and Blackberry Pockets - Test 1

I adapted a tart recipe to make this and knocked it out of the field on the first try! They are a bit dangerous, like cookies, where one doesn't seem to be quite enough... The technique is the thing, different fillings can totally be possible, even probable.

Sweet Pie Crust

225 g flour

generous pinch salt

1½ Tbsp sugar

170 g butter

¾ tsp vanilla

3–4 Tbsp cold water

Fruit Filling

1 cup (150–170g) damsons, after being quartered and stoned (200g whole)

1/2 cup (60–75g) blackberries

2 Tbsps. (16g) ground almonds

1/3 cup (72g) brown sugar

a pinch of salt

a pinch of ground ginger (or nutmeg, or cinnamon)

1 egg yolk, lightly beaten with 1/2 teaspoon sugar

For the dough

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers to create a lumpy mixture with pea-sized pieces throughout. We're not looking for perfection here, just to break up the butter a bit and spread it out.
2. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky.
3. Pat into a thick disk and refrigerate 15 minutes.
4. Roll out the dough to about 2⁄3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want before rolling it out completely to line the tart shell. Chill another 15 minutes. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pocket in the crust for that flaking effect.

For the filling

1. While working on the dough, cook the damsons and blackberries in a small pot with a Tbsp of water on low for about 20 minutes. Let it cool completely.
2. Remove the damson pits and add the ground almonds, sugar, salt and ground spice. Cool completely. 
3. Preheat the oven to 400°F.
4. (WOULD IT BE BETTER TO ROLL OUT A SHEET AND CUT UP?) Divide the dough into 36g balls (this gives you 14 balls initially, but saving the trimmings you will get enough to make 2 more balls of 36g for a total of 16).
5. Roll out the dough to about 1/8" into 4.5x5" rectangles.
6. Wet 1/2" (about the width of an adult forefinger) around the edges of a piece of dough with water, dollop 30g of the damson blackberry mixture in the middle, lay another rectangle on top and press around the edges with your fingers to seal. Trim each side for an even edge and set on a cookie tray.
7. Brush the top of each pocket with the sweet yolk mixture.
8. Bake in the oven for 15 minutes, then reduce the oven temperature to 350°F and bake for another 20–25 minutes or until the pastry is cooked and golden brown.