Savory Brioche Pockets Recipes

SAVORY BRIOCHE

Steps:

• 1. Combine the milk, honey and yeast in the bowl of a standing mixer fitted with a dough hook (this can also be done by hand in a large bowl if you don't have a mixer). Turn the mixer on to distribute the yeast. Add the flour and turn the mixer to medium speed. Once the flour has begun to absorb the liquid, add the eggs, one at a time. When the eggs are incorporated add the schmaltz, then the salt, and mix on high until all the ingredients are well incorporated, 3 to 5 minutes.
• 2. Cover the mixing bowl with a lid or with plastic wrap and let the dough ferment and rise till it's doubled in size, about 3 hours (less if your kitchen is hot).
• 3. Grease your cooking vessel (see below).
• 4. Re-knead the dough by hand to redistribute the yeast and knock some of the gas out. Shape as desired: form into balls and place in a cake pan or springform mold for dinner rolls, in individual ramekins or a muffin pan, or put the whole dough ball as is in a terrine mold or loaf pan. Cover loosely with plastic wrap and refrigerate for 8 to 36 hours.
• 5. Remove the dough from the refrigerator 1-1/2 to 2 hours before baking (shorter if they're in individual portions, longer if a single loaf). Preheat your oven to 350°F/180°C. When they've reached room temperature and have started to rise, bake them. Individual portions will take about 25 minutes, whole loaves will take about 45 minutes. If you're uncertain about doneness, insert an instant-read thermometer- they're done when they've reached an internal temperature of 200°F/95°C. The crust should be an appealing golden brown.
• 6. This dough can also be frozen after the fermentation stage. Shape or mold it, wrap it twice in plastic, and freeze. To bake the dough, refrigerate it for 24 hours, then allow it to temper and rise at room temperature for 2 hours before baking.

SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
• Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
• Spoon the ricotta mixture into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Using a knife, cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with butter and bake for 30 minutes.
• Enjoy!

HIDDEN TREASURES RANCH POCKETS

Steps:

• Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
• While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
• Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

SAVORY BRIOCHE POCKETS

Steps:

• FILLING Steam the potatoes until tender. Drain and mash with a fork in a large bowl. Add goat cheese, stir to mix and season to taste with salt/pepper. When the mixture is cool, stir in the chopped chives. Cook chopped onions in the butter over low heat until caramelized, about 20 minutes. Season with salt and pepper. Let onions cool to room temperature. Divide the brioche dough in half and keep whichever half is not being worked on in the refrigerator, covered. Roll out dough on a lightly floured cool surface to a thickness of ~1/8". Place on a parchment lined baking sheet, cover lightly with plastic wrap and return to refrigerator while you repeat this with the second half. Pull out the first half of dough and cut out circles with a 4" to 4.5" biscuit cutter. Repeat with other half of dough to get 24 to 30 circles from the entire batch. Chill the cicles if they have gotten soft before filling. Place 1 TBSP onions on half of the circles. Top with 2 TBSP of potato mixture and then 2 asparagus tips. Stretch the unfilled circles by dimpling them with your fingertips. Place on top of filled circle and press down over the mound of filling. Pick up the edges of both circles of dough and roll them in toward the center, folding them over so they form a ring around the filling. Press the rim down gently to seal. (freeze at this point, if desired) Place the pockets on two parchment lined baking sheets and brush with beaten egg yolks. Leave the pockets to rise, uncovered, at room temperature until puffy and spongy to the touch, about 20 minutes. Position racks in oven to divide into thirds and preheat to 350. Give the pockets another coat of egg wash and top with poppy seeds. Bake for 15 to 20 minutes or until they are beautifully browned, rotating the baking sheets top to bottom and front to back halfway through the baking period. Serve warm or at room temperature.