Breakfast or Lunch Pockets #cuisinecompanion

These are a great idea for breakfast or lunch on the go. They are called breakfast pockets but I prefer them for lunch. They freeze well and you can pop them in the microwave to warm up.

These ones have sausage meat, egg, onion and cheese in them but really, the options are plenty.

Think left over Spaghetti Bol, Pizza sauce and toppings, Bacon, shallots, left over baked dinner, vegetarian options - whatever you can think of - just as long as the filling have cooled down a bit before putting in the pastry and it not too wet. Think of them as a very easy pie.

Adapted for Cuisine Companion from a recipe by Budget Gourmet Mom (no longer active)



tablespoons yeast
cups plain flour
½ cup lukewarm water
¾ cup lukewarm milk
½ cup vegetable oil
1/2 tablespoon sugar
1 egg
1 teaspoon salt


½ kg sausage meat (broken up)
1 onion
7 large eggs
4 tablespoons cream
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic salt
pinch of cayenne pepper
2 cups cheddar cheese, shredded
1 teaspoon oil




If you are using CC for the filling the instructions are below – however it would be less time consuming to do it on the stove in a large frypan. The dough works beautifully in the Cuisine Companion

Place peeled and quartered onion in bowl
Speed 10 – 5 seconds
Scrape down sides and Replace blade with stirring blade
Add 1 teaspoon oil and sausage meat, ensuring there are no big lumps
Slow cook P1 at 130°C for 5 minutes. – Stopper out for the filling
Open lid and use spatula to stir meat off the bottom and to break up the lumps
Slow cook P1 at 130°C for 5 minutes.
Open lid and use spatula to stir meat off the bottom and to break up the lumps
Slow cook P1 at 130°C for 5 minutes. (no this is not a mistake – I have repeated 3 times)
Check that meat is cooked. This will depend on size of lumps
Remove blade. No blade
Mix Egg, Cream and spices with a fork and add to bowl
Temperature 90° for 4 mintutes
Open lid and use a spatula to stir egg off bottom.
Temperature 90° for 4 mintutes
Repeat the last 2 until egg is cooked
Put aside to cool
Add cheese and stir through prior to filling pockets.


Kneading blade
Place ingredients into the bowl in the above order.
Select Pastry P1 – Stopper in max for the dough
At the end of the program, press stop and use a spatula to scrape dough away from the blade stem.
Leave dough to stand for 10 min with the lid on and stopper in. Make sure the CC is stopped during this time and not proving
After 10 minutes are up Select Pastry P1 Time 1min
When that finishes Select Temp 35 degrees Time 1 hour. Leave dough to rise
At the end of the time, invert the bowl over a floured surface and release the locking nut, allowing the dough, blade and spindle to fall out. Carefully remove dough from blade and spindle.

Assembling the pockets:

Preheat oven to 180°C Punch down the dough and cut into 16 equal pieces.
Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut.
Set on lined greased baking tray with fold on bottom. Don’t glaze – keep the roll soft. Make sure there is plenty of room between rolls so they don’t touch. If they do, filling may fall out when cooked and separated.
Bake for 15-20 minutes.
To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Although these are labelled breakfast pockets, I mainly use them for lunches using various ingredients

Variations – cooking times with vary with different ingredients:

Replace sausage with Bacon
Replace meat with vegetables
Replace onion with Spring Onion
Replace Sausage with left over pulled pork or beef

Replace all filling with left over Spaghetti Bolognaise or other pasta dish (Macaroni Cheese)


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