Monday Apr 20 2009
No microwave? No worries with this food-stuffed pocket
By: Rachel Chaddock
Cooking for a family certainly does bring out your creativity. Recently, our microwave died. If you’d asked me, I’d have said that I really don’t even use this appliance … but I did. Our kids love turkey burritos, and we would heat up the leftovers for lunch the next day. So with no microwave, we had no leftovers — unless I wanted to spend a lot of time on the stove. Without the convenience of a microwave, I decided to stuff everything into a pocket. You have no obligation to stick to the burrito pocket — make a pizza one, or a breakfast pocket, or a dessert one! Please have fun and let me know. Rachel Chaddock may be reached at firstname.lastname@example.org. Burrito pocket 2 cups flour 2 teaspoons baking powder 3/4 teaspoon salt 6 tablespoons shortening 3/4 cup milk 1 egg mixed with 1 to 2 teaspoons water Vegetable, canola oil or butter, for frying Filling: Whatever you want. I used: 1 cup refried beans 1 cup cooked ground turkey 1/2 cup shredded cheddar cheese In your food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Turn the dough onto a floured countertop and knead the dough ball, folding over 10 to 20 times. With your rolling pin, roll the dough to 1/3- to 1/2-inch thickness, then cut into rounds using a 2 1/4 inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Mix egg with water for your egg wash. Spread 1 tablespoon of refried beans onto half of the dough. Top with 1 tablespoon of ground turkey, then 1 tablespoon of cheese. Brush the edge of the other half of pastry with egg wash. Fold pastry over filling and press edge down to seal. Crimp edge down with fork. Make 2 slits in the top of each pie with a knife to let steam escape. Bake on an ungreased cookie sheet in a 350-degree oven for 25 to 30 minutes or until golden brown.