Pocket Filling Recommendations

My last recipe posted was for pocket dough. I can't say enough about the versatility of the dough. I wanted to list some of my family's favorite fillings for the pockets pies. I will add more as we try new ones.

Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.

Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.


Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.


Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.

Pocket Dough

My favorite, and super versatile pastry dough.

Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets

•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water

Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.

Honey Mustard Pretzel Chicken Fingers

It's not often you get to eat pretzels for dinner.

Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips

Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter


Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)

Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.

*If you want these extra crispy, you can drizzle over extra melted butter or spray with cooking spray prior to baking.