Whole Wheat Potato Feta Pan Pocketson October 29th, 2015 Posted in Home Made Cooking
These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch.
You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc.
I made these with what I had in the fridge which is mashed potatoes 🙂
The best tip for making these is using 2 sheets of parchment paper to roll the dough. This will make your work easier and cleaner at the end.
- 1 Cup Plain Yogurt
- 2½ Cups Whole Wheat Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 1 Egg
- 1½ Tbsp Sesame Seeds (Optional)
- 3-4 Tbsp Cold Water
- 1 Cup Mashed Potatoes (cooked)
- ¾ Cup Crumbled Feta
- 1 Small Onion – Chopped and Fried until golden
- Salt & Pepper
- In a mixing bowl mix all dough ingredients except for the water.
- The dough should be soft and a bit tacky, if it’s not, start adding 1 tablespoon water at a time and mix\knead until the dough is soft and all stuck together.
- Prepare the filling by mixing all filling ingredients together.
- Cut the dough ball you now have into 12 equal pieces and roll each into a ball.
- Place parchment paper on your work surface and spray with oil, then place a dough ball on it and spray with a bit of oil.
- Cover with another sheet of parchment paper and using a rolling pin flatten the ball into a circle between the two sheets of parchment paper (this actually makes it easier and cleaner to work).
- Place about 1 tablespoon filling on one half of the circle and fold it in two to seal it. You can use your fingers and pinch the edges or use a fork to do it. The result will be a half circle shaped “pocket”.
- Repeat with all other dough balls.
- Preheat pan over medium-high heat and spray with a bit of oil.
- Place 3-4 “pockets” at a time in the pan and let them cook until they are browned on the bottom (about 2-3 minutes each side) and then flip for the other side to cook.
- If the “pocket” base/bottom needs browning/cooking, you can flip the pockets so they ”stand” in the pan (I supported them with my wooden spoon) until brown and ready to serve.