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Pocket Sandwiches

Pocket Sandwiches

Get Ready

Servings: Yields 8 Pockets

Prep Time: 0 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

2 cups all-purpose flour
1 cup White whole wheat flour
1/4 teaspoon salt
1/2 cup olive oil
1 cup ice water
1 each batch filling (chicken pot pie, broccoli calzone or egg, sausage and cheese)
1 each egg, lightly beaten

directions:

1. Prepare the pastry crust. Add both flours and salt to the bowl of a food processor and pulse to blend. Combine olive oil and 3/4 cup of the ice water in a measuring cup. With machine running on medium speed, pour in oil and water and mix until just combined and dough comes together, less than 1 minute; if dough is dry, add more water, 1 tablespoon at a time, until doughcomes together. Shape dough into a disk, wrap in plastic wrap, and refrigerate while you prepare the filling.
2. Prepare filling of your choice (chicken pot pie filling, broccoli calzone filling or egg, sausage and cheese filling).
3. When ready to fill and bake pockets, preheat oven to 400degreesF. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
4. On a lightly floured surface, roll out dough to a 1/8-inch-thick rectangle, approximately 12 by 24 inches. Cut dough into 8 (6-inch) squares.
5. Place about 1/2 cup filling in center of each square. Moisten edge of dough with egg and fold dough over filling, forming either a triangle or a rectangle. Press with your fingertips to seal. Using a fork, crimp the edges and cut a vent in the top of each pocket. Arrange pockets on prepared baking sheet and brush with egg. Bake 25 to 30 minutes, or until golden brown.
6. Transfer pockets to a wire rack to cool. Serve after they've cooled for 10 minutes, or freeze. To freeze, arrange pockets on a baking sheet in an even layer and freeze until solid, at least 2 hours. Transfer pockets to a sealable plastic storage bag or container and keep in the freezer up to 3 months.
7. To prepare frozen pockets, remove one pocket from freezer and microwave untilhot, 1 1/2 to 2 minutes. Let cool slightly before eating.
Source: Fresh Magazine January, February 2010

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Quantity Ingredients  
2 cups all-purpose flour  
1 cup White whole wheat flour  
1/4 teaspoon salt  
1/2 cup olive oil  
1 cup ice water  
1 each batch filling (chicken pot pie, broccoli calzone or egg, sausage and cheese)  
1 each egg, lightly beaten  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Yields 8 Pockets
Base Nutrients
Calories 307 kcal (15%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 6 g (30%)
Cholesterol 27 mg (9%)
Sodium 94 mg (3%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 3 g (12%)
Protein 8 g (13%)
Vitamins
Vitamin A 148 IU (2%)
Vitamin C 17 mg (28%)
Minerals
Calcium 61 mg (1%)
Iron 7 mg (11%)
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