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Adapted for Cuisine Companion from a recipe by Budget Gourmet Mom (no longer active)

Ingredients

Dough:

1½ tablespoons yeast

3½ cups plain flour

½ cup lukewarm water

¾ cup lukewarm milk

½ cup vegetable oil

1/2 tablespoon sugar

1 egg

1 teaspoon salt

Filling:

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

 

Method

Filling

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

Ultrablade

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.

Dough:

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)