Kids love things that they can eat with their hands and they LOVE things in things, like pocket sandwiches. These pockets are easy to make, and so colorful and flavorful that even adults like them.
Makes 8 pockets
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2 ½ cups white flour
- 1 T. baking powder
- ½ t. salt, plus more to taste
- ¾ cups water
- 2 T. honey
- 3 T. olive oil, divided
- 2 cups finely chopped onion
- 2 T. finely chopped fresh ginger
- 3 cups grated carrot
- 1/4 cup finely chopped fresh parsley
- 2 t. cumin
- 2 t. cinnamon
- 1/4 cup shredded coconut
- 1 cup raisins
- 2 T. unsweetened plain soymilk
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 the 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 filling.
5. Make the filling. In a heavy bottomed skillet over medium heat, heat the remaining 2 T. of olive oil, adding the onions and ginger once hot. Cook, stirring occasionally, until onions are tender, about 4 minutes. Add the carrots, parsley, cumin, cinnamon, coriander, coconut and raisins, and, stirring occasionally, cook about 3 minutes more. Remove the pan from heat and salt to taste.
6. Assemble the pockets. 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 carrot filling. 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 soymilk. Bake until golden brown, about 15 to 20 minutes. Serve hot or cold. [p/]