Pockets of french dough
The creator of this recipe is my husband. This is a very effective dish and morover it's easy to prepare and very, very delicious. With proper arrangement of dough you don't need to wait until the stuffing cool down, which greatly reduces the time of preparation. I buy the ready cake - to make my own I'm not yet mature enough :) It can be both those already sheeted and rolled and one that requires even rolling out - both art e very good. The first option minimizes the time needed for preparation. These ingredients for the filling is of course a proposal to modify its sole discretion. Enjoy your meal :)
Ingredients for 4 pockets (dinner for two not very hungry people :) - 250-300 g puff pastry
- 2 onions
- 2 carrots
- 1 parsley
- 1 beet
- 1 can of red beans
- 1 tin of tomatoes
- 4-5 cloves of garlic
- 6 grains of allspice
- 1 teaspoon of marjoram
- 1/2 teaspoon of rosemary
- 1/2 teaspoon of chilli
- pinch of nutmeg
- salt to taste
How to make:
- Peel onion and cut into medium cubes. Stir-fry in a pan with a small amount of fat and spices.
- Peel and wash carrots, parsley and beets and cut them into medium cubes. Add to the onion, pour some water and simmer, covered, to the softness.
- When the vegetables are soft add tomatoes, beans and garlic. Cook for another few minutes for all the flavors well integrated, and the excess liquid evaporate.
- If necessary roll out the dough and divide it into 4 squares (square side around 20-25 cm)
- Place the first 2 squares on a baking tray lined with paper. Cake filled with hot stuffing are not suitable for transport, so you need to put them earlier in the baking tray, otherwise they will tear.
- For each of the squares, apply 1/4 stuffing and attach the edges to form a "envelope". Repeat the process with the next two squares.
- Bake at 180°C for about 20 minutes, until the dough will be golden brown. The best are warm pocket, but they also work well as a cold snack for the journey, to work or to school. Enjoy it!