These fun hotpockets are great for sleep-overs and fun weeknight meals. Try adding your lactose-free kid's favorite veggies or brown rice to spice things up. For a vegetarian version, substitute the ground beef for a vegetarian meat variety or tofu.
Makes 8 hot pockets.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 ½ cups white flour
- 1 T. baking powder
- 1 t. and ½ t. salt, divided, plus more to taste
- ¾ cups water
- 2 T. honey
- ¼ cup olive oil, divided
- ½ cup nutritional yeast
- ¼ cup soymilk powder
- 1 ½ T. Cornstarch
- ½ cup dairy-free mayonnaise
- 1 cup plus 2 T. plain unsweetened soymilk, divided
- ½ cup chopped onion
- 8 ounces lean ground beef
- 1/4 t. garlic
- 1/4 t. chili powder
Preparation:
1. Preheat the oven to 400 F. Line a baking sheet with a sheet of parchment.
2. Make the dough. In a medium-sized mixing bowl, combine the flour, baking powder and 1/2 t. salt.
3. In a small mixing bowl, combine the water, honey and 1 T. of the olive oil until well mixed. Add the wet mixture to the dry until a soft dough forms.
4. On a lightly floured surface, turn out dough and knead for about 5 minutes, or until elastic. Shape into a disk, cover and set aside while preparing the sauce and filling.
5. Make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch.
6. In a medium-sized bowl, combine the oil, mayonnaise and 1 cup soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps may still remain but will dissolve while cooking).
7. In a small saucepan over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste and remove from heat.
8. In a heavy bottomed skillet over medium heat, heat the remaining 1 T. olive oil, adding the onions, beef and spices once hot. Cook, stirring occassionally, until beef is cooked through, about 4-5 minutes. Remove from heat.
9. On a lightly floured surface, roll out dough until 1/8" thick. With a fluted round pastry cutter or other shape of choice, cut the dough into 8 sections. In the center of each circle place an equal portion of the beef filling followed by a generous amount of cheese sauce. Wet one edge of the circle with a pastry brush and fold the dough into a pocket, pinching the edges to seal.
10. Place the pockets on the prepared sheet and brush with the remaining 2 T. soymilk. Bake until golden brown, about 15 to 20 minutes. Serve hot.
