Cheesy Vegetable Pocket Pies

This is an amazingly adaptable lunch recipe.

I think the list of ways you could make these pocket pies is never ending. You can change the dough – use a different flour, and add more herbs, or even some spices. Plus of course you can change the filling – I stuck to just three vegetables and cheese (a combination of grated ‘tasty’ and mozzarella), but these would also be great combined with cooked meat, or make them into either bolognaise or pepperoni pizza pies. I am thinking about making a chicken and mushroom version for lunch next week….or perhaps I’ll use curried vegetables instead 🙂

The other great thing about these is that they are quick and easy to make – the dough doesn’t need much kneading, and there is no need to leave it to rise. You can have these on the table in not much more than 30 minutes depending, of course, on how elaborate your filling is.

I got the inspiration for these pies from a recipe that I found in the current (May 2012) issue of Recipes+ magazine.

Ingredients – serves 4:

Dough:

  • 2 cups plain wholemeal flour
  • 7g (2 teaspoons) dried yeast (1 sachet)
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • sprinkling of dried garlic granules
  • pinch of black pepper
  • 3/4 cup lukewarm water
  • 2 tbsp olive oil
  • a little milk or beaten egg, to glaze

Filling:

  • 1 medium red capsicum (bell pepper), finely diced
  • 1 celery stalk, finely chopped
  • 200g/7 oz sweetcorn kernels (I used tinned corn, drained)
  • approx 1 and 1/4 cups grated cheese (your choice), plus extra to top

Method:

  • Heat your oven to 230C/210C fan forced/450F.
  • Make the dough by mixing the dried ingredients in a large bowl, then use a flat-bladed knife to mix in the water and oil. Get your clean hands into the bowl to bring the dough together, then knead for a few minutes until smooth.
  • Place a sheet of baking paper on to a large baking tray, and also put two more sheets (about the same size as the one that you put onto the tray) onto your bench – this saves your bench from getting messy.
  • Cut the dough in half and place each piece onto the baking paper on your bench. Roll each piece of dough out into a rectangle shape. The rolled dough needs to be quite thin – about the thickness of a small coin (like an Australian 20 cent piece, US quarter, or a UK 2 pence piece).
  • Once you have your two pieces of rolled dough, you can make your filling. If using the ingredients above, mix them in a medium bowl. If you are making your own filling, make sure that it is not to wet or hot as the dough might not hold together.
  • Divide the filling into two batches and place in a line, lengthways, down the middle of each piece of dough.
  • Fold the dough over lengthways and pinch the seam to join the two long sides together.
  • Fold the two ends and pinch to seal.
  • Turn the pockets over so the seams are underneath – this will help them stay together when they cook.
  • Place both pockets onto the prepared baking tray, then glaze with either a little milk or a beaten egg (I used milk).
  • Sprinkle over a little more cheese, if using.
  • Bake for 15-18 minutes, (depending on your filling), or until golden brown.
  • Remove from the oven and leave on the tray to cool for 5-10 minutes. (Tip: If you are using cheese then leaving to cool is vital, or the filling will just melt out as soon as you cut the pocket – see the photo at the bottom of your screen as evidence of my impatience.)
  • Once cooled, slice with a bread knife, serve and enjoy!

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10 Responses to Cheesy Vegetable Pocket Pies

  1. marjmatthews says:

    these look wonderful! I love kid-friendly, veggie recipes that look amazing! thank you for sharing!

  2. Yum! These look so good and you’re right, you could fill them with just about anything!

  3. zosanalma says:

    Looks great. . . I feel like I almost taste it, staring at those cheese pockets .. uhmm. Thanks for sharing.

  4. A great way to get our kids to eat their vegetables. But it also might be good with ham and cheese inside or pepperoni and cheese and make it just like one of those “pockets”. Beautiful yummy cheesy photo shots. Thanks for the idea. BAM

  5. Pingback: Recipe Round-up: Quick weeknight dinners | Recipe Adaptors

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