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Here’s a quick and easy make ahead lunch idea! This is inspired by the Empanadas from Nourishing Traditions by Sally Fallon.
The dough is one loaf size amount of our sourdough sandwich bread. I let the bread ‘soak’ for at least 12 hours before removing a portion of the dough. Form the dough into balls. The roll out with a rolling pin and dusting of flour. The goal is mostly circular shapes.
While working on the dough, you can also prepare your filling.
- 1/2 pound ground beef
- 1/2 of a minced onion
- 3 green bell pepper, chopped
- 1/2 of a small head of cabbage, shredded.
- Salt and pepper, to taste
Cook beef with the minced onion in a cast iron skillet. When meat is browed, add pepper and cabbage. Cook until soft. Finish with salt and pepper to taste.
Now comes the fun part! Take a dough circle and lay it out. Put a little filling (1/4 to 1/3 of a cup depending on size of your circle) off center. The pull the top of the dough over. Use a fork to crimp the edges and seal the dough together (you may need to four the fork to prevent sticking). Place on a buttered cookie sheet. Repeat until all of your circles are made into filled pockets.
Bake at 375 for about 10 minutes, flip each Pocket over and bake an additional 8 to 10 minutes until golden (my altitude is around 5,000 feet, you may need to cook slightly more or less).
MMMMM. So good. So easy. So portable. These were a huge hit. Joe enjoyed them for his lunches as did the kids and I. It made quite a few Pockets (I think 15). These would be great wrapped and frozen for future use. And I love that it uses my basic sourdough bread recipe. It is so easy just to make a double recipe to have enough for sandwich bread, these pockets and maybe even a pan or two of rolls.
The fillings could be limitless. Veggie only, chicken, roast beef, turkey, etc. Maybe a Pizza version stuffed with pepperoni, mozzarella cheese and pizza sauce. Yum. Or how about a Mexican Style with taco spiced meat and shredded cheddar?
What kinds of fillings would you use?