{"id":3007,"date":"2013-09-11T21:50:49","date_gmt":"2013-09-11T13:50:49","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3007"},"modified":"2015-08-30T21:07:49","modified_gmt":"2015-08-30T13:07:49","slug":"pizza-pockets","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/pizza-pockets\/","title":{"rendered":"Pizza pockets"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Making dough\u00a0using the Thermomix is one of the simplest and most enjoyable things to do.\u00a0 This is mainly because the effort is minimal in comparison to the delicious results.<\/p>\n

You can let your imagination run wild to create any flavour, shape and texture that you like.\u00a0 In the past I have made chocolate banana bread, sourdough loaf,\u00a0burger rolls and yeast free crackers.<\/p>\n

My inspiration for this recipe comes from the lovely Miss Meagan.\u00a0 One of my\u00a0gorgeous Thermomix team mates.\u00a0 She is not only an amazing Mum to two\u00a0adorable boys, she is a (born again) fitness guru and fabulous buddy.\u00a0 She is also affectionately referred to (at least by me) in Thermomix circles as the \u201cbread queen of Vic Park\u201d.\u00a0 I\u2019m so lucky to be surrounded by talented people that I can call my friends \ud83d\ude42<\/p>\n

This is something similar to a dish that she demonstrated at our last cooking class.\u00a0 I loved the idea so much that I played with it a little and made it my own.<\/p>\n

Lunches are one of those things that are usually leftovers or something really quick to grab in the morning.\u00a0 So you can imagine G\u2019s excitement when he discovered a pizza pocket in his lunch bag one day.\u00a0 Even better that it had a filling that he loved and there were more for the rest of the week.\u00a0 I think I was number one in the house that day \ud83d\ude42<\/p>\n

You could fill these with whatever you like.\u00a0 What have you used in the past and what is the next thing you\u2019ll try.\u00a0 I\u2019d love to hear your ideas, so please leave me a comment.<\/p>\n

Pizza pockets (recipe adapted by Fiona at Food 4 Thought.\u00a0 Original recipe by Meagan Quantock)<\/span>
\n makes 6 – 12 packets, depending on what size you want them to be.<\/span><\/p>\n

dough<\/em><\/span>
\n Ingredients<\/span>
\n290g warm water
\n1 sachet or 2 teaspoons dried yeast
\n510g Bakers flour
\n2 teaspoons fine rock\/sea salt
\n15 – 20g olive oil<\/p>\n

additions<\/span>
\n<\/em>25g parmesan, chopped into 1.5cm cubes
\n50g tasty cheese, chopped into 1.5cm cubes
\n15g fresh spinach
\n20g sundried tomatoes<\/p>\n

Preparation<\/span>
\nPlace the parmesan and tasty cheese into the TM bowl and grate for 10 seconds on speed 8.\u00a0 Remove from bowl and set aside. \u00a0Add all\u00a0the ingredients for the dough into the TM bowl in the order they are listed.\u00a0 Turn the dial slowly from speed 1 to 6, then mix for a further\u00a010 seconds on speed 6, until the dough is well combined.\u00a0 Set the dial to closed lid position, then knead the dough for 1 minute on interval.\u00a0 Remove dough from the bowl by tipping it upside down and gently shaking.\u00a0 Place the dough onto your Thermomat, then divide it into three equal portions (I used my TM scales to weigh each batch – I had 3 x 280g portions).<\/p>\n

This is where you can add your variation.
\nFor green<\/em>, add spinach to TM bowl and chop for 5 seconds on speed 6.\u00a0 Scrape around the sides of the bowl and add one portion of the dough (I also added and good pinch of extra flour to prevent the dough from being sticky) and mix for\u00a010 seconds on speed 6.\u00a0 Then set the dial to closed lid position, then knead the dough for 20 seconds on interval.
\nFor red, <\/em>add sundried tomatoes to TM bowl and chop for 5 seconds on speed 6.\u00a0 Scrape around the sides of the bowl and add\u00a0one portion of the dough (I also added and good pinch of extra flour to prevent the dough from being sticky) and mix for\u00a010 seconds on speed 6.\u00a0 Then set the dial to closed lid position, then knead the dough for 20 seconds on interval.
\nFor white,\u00a0<\/em>leave the dough plain.\u00a0 Place each portion in separate bowl and cover with cling wrap.\u00a0 Set aside in\u00a0a warm place for 20 – 30 minutes until they have doubled in size.<\/p>\n

\"\"<\/a><\/p>\n

Once they have doubled in size it is time to roll them out.<\/p>\n

Divide each colour of dough into 2 – 4 even portions (depending on the size you would like to end up with).<\/p>\n

Roll each portion into whatever shape you like (my circles are never perfect \u2013 hence the \u201cwhatever shape\u201d) until they are approximately \u00bd cm thick.\u00a0 I do mine long, like an oval shape.<\/p>\n

Place your choice of filling (see below)\u00a0into the middle of the dough and stretch it along the length leaving an even border around the whole edge.\u00a0 Be careful not to overfill them.<\/p>\n

Gently tease the edges over the top of the filling and gently press them together.\u00a0 Sometimes a little water around the edge first will help.\u00a0 Make sure there are no holes.<\/p>\n

Turn the pockets over so that the seam is at the bottom when baking.<\/p>\n

I used tomato paste mixed with a little homemade tomato sauce for the base then sprinkled them with the grated cheese.\u00a0 Then the filling.
\nFor green<\/em>, I used sliced chilli salami, chopped red capsicum, chopped sundried tomatoes and\u00a0a small amount of feta cheese.
\nFor red, <\/em>I used some leftover cooked chicken, chilli and garlic\u00a0green olives and spinach.
\nFor white,\u00a0<\/em>I actually decided to make salami, anchovy and olive mini pizza. <\/em><\/p>\n

You can do whatever you like.<\/p>\n

Heat the oven to 200\u00b0C (190\u00b0C fan-forced).\u00a0\u00a0While the oven is coming up to temperature.\u00a0 Set the pizza pockets aside and let them rise again.\u00a0\u00a0Once the oven\u00a0has reached the desired temperature,\u00a0place the pizza pockets onto a baking tray lined with baking paper or onto a pizza stone and bake for\u00a015 – 20 minutes until golden brown and crunchy.\u00a0 Cool on a wire rack, then serve hot or cold, or wrap and freeze until required.<\/p>\n

My tips\/alterations:\u00a0<\/span> *If you’d like to use these for lunches, you can freeze them, take them out on the day you want them and by lunchtime they are ready to eat.\u00a0\u00a0*Use these doughs for pizza, scrolls even as a flat bread\u00a0base.\u00a0 \u00a0*When you add ingredients to the dough you will have to adjust the flour, most likely you will need to add more.\u00a0 I usually like to watch through the hole in the lid to see if it looks like it is sticking to the blade.\u00a0 If it is I will add a pinch of flour then more until it comes away from the blade.\u00a0 *The Thermomat is a great product that makes life a lot easier to roll and rise the dough.\u00a0 *When you are rolling these up, try not to overlap the dough too much but make sure they are well tucked in so that they don’t\u00a0come open while cooking.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7.5 – 8\/10. <\/strong>Not too difficult, just a\u00a0few\u00a0steps.
\nprep time: 5 minutes <\/strong>for the dough plus rising time plus 15 minutes <\/strong>for the rolling and folding.
\ncooking time:\u00a020 minutes<\/strong>.
\ntotal:\u00a040 minutes <\/strong>+ rising time.<\/p>\n

taste: 7.5 -8\/10.<\/strong>\u00a0The score depends on whether they are fresh from the oven or not.\u00a0 Of course when freshly baked they have a great crunch but this is slightly lost in the lunchbox.\u00a0 However the flavour is still really good.<\/p>\n

would I make it again: Yes. <\/strong>Anything that is a make ahead, tasty, freezeable, healthy lunch is a winner in my eyes.<\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Making dough using the Thermomix is one of the simplest and most enjoyable things to do. This is mainly because the effort is minimal in comparison to the delicious results.<\/p>\n

You can let your imagination run wild to create any flavour, shape and texture that you like. In […]<\/p>\n","protected":false},"author":2,"featured_media":3021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[62,51,88,50,54,35,29,65],"tags":[132,121,16,122,124,107,102,135],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3007"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3007"}],"version-history":[{"count":22,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3007\/revisions"}],"predecessor-version":[{"id":3432,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3007\/revisions\/3432"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3021"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}