I love stuffed pastries with meat and veggies. They’re great to take for lunch and easy to heat up for dinner. It’s another one of those great “do-ahead” meals to make on Sunday and enjoy for the rest of the week.
This is a homemade “Hot Pocket!”
Here’s my recipe for the dough. First, pre-heat the oven to 400.
- 2 1/2 cups of flour
- 1/4 cup of cold butter, coarsely chopped
- 1/8 tsp salt
- 1 cup+ of water (DON’T ADD RIGHT AWAY)
Put the flour, butter, and salt in a blender and slowly add water until mixed. You may not need the full 1 cup so don’t add too much! Once it’s mixed, knead with a little more flour. Then put aside and make the filling.
For my filling, here’s what I used:
- 6 oz sirloin, diced
- 3 medium carrots, diced
- 1/4 cup of onions, diced
- 2 tsp Worcestershire sauce
- 2 TBSP beef stock
Mix all these ingredients together in a bowl.
Next take 1 egg and beat and put into a separate small bowl.
Now divide the dough into 6 pieces and roll into very thin circles.
Put a little less than 1/4 of a cup of filling on one side of the dough.
Now take the dough and wrap over the filling being careful to not tear the dough.
NOTE: If you make them thin and small enough, they could be heated in a toaster so the crust is crunchy instead of the microwave.
To seal the dough, take the beaten egg wash and brush on the dough to help seal the pastry. Now seal the dough making sure there’s no openings. Brush the pastry on top with the egg wash as well. Put a couple of air holes on the top with the top of your knife.
When the six pastries are filled and sealed with egg wash, put on a baking sheet with parchment paper.
Bake for 10 minutes at 400. Now reduce the temperature to 350 and bake for 20-25 minutes until brown.
You could add chicken, feta, and spinach; cheese and pepperoni; etc. There are lots of things you can do with this recipe! You could also make these even smaller for a party!