Hot Pockets

These ain’t your grocers frozen food isle hot pockets. These are your grandmas hot pockets. They can be quick to make to eat right then, or freeze so you can have them anytime.

There are two main parts to the hot pocket. Pastry dough and filling. You can make your own pastry dough, which takes some time and effort (not to mention letting you know exactly how much butter goes in), or you can buy it in the frozen food section of the store.

If you want a pastry dough recipe let me know and I will post it. Otherwise I know it is much easier to buy it.

Filling (obviously you can put whatever you want in) This should make enough for 2 large Pockets. Each pocket can be eaten by two people or one very hungry person.

  • A lot of Kale
  • 1 Medium Onion
  • 6 Cloves Garlic
  • 1 Portabello Mushroom
  • 1 t. Ground Coriander
  • 1 T. Basil
  • 1 T. Thyme
  • Black Pepper To Taste
  • 1/2 Cup Brown Rice
  • 1 Cup Feta Cheese

Cook the rice and set it aside.

The kale will cook down (not as much as spinach) so use about 4 times as much as you think will fit inside your hot pockets. Put some olive oil in a large pan and cook the onions and garlic for a minute. Throw in the mushrooms for another 5 minutes. Put the Kale in and cover the pan stirring once in a while until it cooks down 5-10 minutes. Once the Kale is cooked to your liking, remove the pan from the heat and mix in the rice, cheese, herbs and spices.

Lay out a square of pastry dough and fill the middle with your filling. Fold it over and cut off extra so that you are left with about 1 inch of dough beyond the filling. Fold it over and then seal with a fork by pressing in through the layers. You can freeze it here or bake it right away. You can roll the extra pieces of dough up and bake them alongside the Hot Pockets for delicious baked doughy treats.

Have your oven preheated to about 350 degrees. Bake the Hot Pockets for 45 minutes to an hour. They should grow as the dough rises and will turn a light brown color. MMM……


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