Veggie Pockets

These are SO yummy!  Basically, it tastes like a ‘pot pie.’  I put “ranch” dip on mine too, so it’s real creamy!  And these are a great thing to throw in lunches and take on-the-go!  I like making really large batches and then freezing them.

This recipe is from my friend Sherry who has blessed me with many of her great recipes!  (When you see ‘UCHM’ below it means Unconventional Homemaker speaking, otherwise it’s Sherry’s original recipe).

What You’ll Need:

Single batch of bread dough* (see below)

2 cups diced carrots

2 cups diced potatoes

1/2 to 1 cup diced onion

(UCHM:  I also add a couple garlic cloves, chopped)

liquid aminos (UCHM:  This is a soy sauce substitute available at health stores)

1/2 to 3/4 cups frozen peas

1/2 cups flour

1/4 cup oil

1 cup rice drink (UCHM:  or almond milk or coconut milk)

1 tsp salt

1/2 tsp garlic powder  (UCHM:  I omit this)

-Saute onion until slightly carmelized, add carrots and potatoes on medium high, saute/stir squirting liquid aminos as needed to prevent the veggies from sticking and burning until carrots and potatoes tender (UCHM:  I also have used oil to keep it from sticking).  Keep warm while heating flour in separate pan on medium high.  When you can smell the flour add oil and cook until bubbly.  Add the rice drink stirring with a whisk until thick and bubbly.  Let cook stirring constantly for a few minutes.  Add salt and garlic powder, stir, then add to veggies.  Mix well, add water if needed until very thick, add peas and set aside.

Roll out dough into 4″-6″ circles and place 1-2 Tbsp of filling on the circles.  Fold over the top and press edges together with your fingers or with a fork.  Put on an oiled cookies sheet, let rise, then bake 15 to 20 minutes until the dough is baked.  You can bake them for 10 minutes, cool, then freeze and reheat when you need them.  These work great for a quick meal that you can heat up and eat on the run if need be.

UCHM:  OR… Make your pockets a pie!  Roll out some of your bread dough into a circle (just a little larger than the size of your pie plate).  Oil your pie plate and then place the dough on bottom and press up the sides as well.  Put all of the veggie mix on top.  Roll out another circle (same size as the first one).  Place it on top, then using your fingers, pinch the dough together with the bottom piece that came up the sides.  For good looks, you could roll out some more dough in strips and make a lattice!  Here’s the one I made last night!  (My shadow standing in front of the pie taking the picture makes it look a little burnt, it wasn’t.  I’ll try and take a better picture next time, this one’s already eaten and gone!)

Edit:  We actually eat so much of this and I only owe one pie plate that I make 2- 9×13 pans of this now, one to freeze and one to eat for dinner.  So I pretty much triple (or more) the above recipe!

Sherry’s Original Recipe here.

*For the bread dough:  If you already make your own bread or know how to make dough, then no need to read further.  If you’re new to breadmaking, I’ll give you a quick and easy dough recipe, but to learn more about the art of bread making, feel free to visit Marilyn.

*Quick batch of bread dough:

6 cups Whole Grain Flour (spelt, wheat or your choice of grain)

2 1/2 cups Warm Water

1 1/2 Tbsp SAF Instant Yeast (or use regular yeast, follow package directions for proofing)

2 tsp Sea Salt

3 Tbsp Olive Oil

1/3 cup Honey (local, raw, unfiltered honey is the best!)

Mix all ingredients until fully incorporated.  Knead the dough in your bowl just by folding and smashing the dough with your hands.  Add more flour as needed so that the dough isn’t too sticky to handle.  Once you’ve kneaded for a few minutes (can be a nice stress-relieving activity by the way!), cover bowl with a dish towel and let rise in a warm place (just let it sit covered).  Start your pockets and by the time you’re ready for the dough, it’ll be ready for you!  You can use the extra dough to make some rolls or bake it in whatever shape you’d like.


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