Monday, April 4, 2011

Easy Vegan Stuffed Pockets

The topping is King Arthur Flour Everything Bread & Bagel Topping – a blend of poppy and sesame seeds, dried onion, garlic and salt. It’s a little bit on the salty side with the topping. So I tried the dough with and without the salt and it works either way if you’re looking to cut down on the sodium.
Super Easy DIY Pockets
Makes 2 pockets
1/2 cup flour
1 tablespoon cornmeal
1 tablespoon olive oil
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup water
Large pinch of bread topping
Can be anything from
  • pizza sauce, seitan sausage and vegan cheese
  • curry veggies
  • sautéed spinach and mushrooms and vegan cheese
Preheat the oven to 375 degrees.
Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. The thinness should be based on what you’re planning to fill it with. For the pizza filling, it can be fairly thin; for something like the curry where it’s a bit more chunky, it should be thicker otherwise you start to get holes poking through.
Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the other dough half.
Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.


YUMMY!! And of course, Cynfully Good......

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