Veggie Pockets

By / Food / September 17th, 2012 / 1

veggie_pocket
This weekend I put two of my favourite foods together – bread and vegetables – to create something truly delicious. Although the idea of veggie pockets isn’t new – all you need to do is watch TV for a short time, and you’ll see ads for pizza pockets and the like – I came up with my own version of these treasure-filled sandwiches years ago when I had made the (ultimately happy) mistake of planting four zucchini plants. Have you ever seen the number of zucchini one little plant can produce? It’s awe-inspiring, really.

Anyway, I discovered in one of my various experiments with zucchini that it’s not a vegetable that freezes well. So, what to do with it all? You’ve heard, no doubt, of the old adage when life gives you lemons, make lemonade. So, that’s what I did – but, with zucchini, of course.

 

I added the bounty to a big pan of garlic, onions, swiss chard, bacon, basil and tomato. In short, I made ratatouille. Some flour, yeast and water, and in about an hour I had a great dough. From here, making these veggie pockets gets even easier. Slice the dough into golf-ball-sized sections. Stretch out each ball of dough using a rolling pin to make the round as thin as possible. The idea here is that the dough should form a thin crust around the filling. If it’s too thick, the dough will plump out while it’s cooking making the inner pocket very small – too small for a decent amount of filling. By “decent” I mean “a lot”. Because if you’re not spooning in lots of yummy filling, then what’s the point? But, I digress.

 

Once the round of dough is stretched thin, spoon as much filling as you can onto one half of the round. At this point, you can even add a little cheese if that’s your thing. Take careful hold of the empty dough half. Fold it over the filling, lining it up as best as you can with the bottom edge. Dip a fork in some flour and press the tines along the edge of the dough to seal it shut. Place it on an ungreased baking sheet. Brush the top with an egg wash. Re-do the process until all the dough has been used. Bake at 400°F for about 15 minutes. Make sure you check in on them after about 10 minutes of cooking time. They should cook up pretty fast, especially if they’re on the small side.

Enjoy for breakfast, lunch or dinner.

ABOUT THE AUTHOR

Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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