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Home > posts > 2010 > 09 > 20100913_205117_dough-pockets-beef-chicken-peach-and-breakfast.html

Dough Pockets (Beef, Chicken, Peach and Breakfast) Monday, September 13, 2010, 08:51 PM

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I was in the mood to try something adventurous so I made dough pockets. I made the dough loosely based on this. I basically took 1/2 cup of whole wheat and 1/2 cup all purpose flour, a tiny bit of olive oil and egg beater, and yeast (of course). I added water and flour until it felt right. I am starting to get an idea of how it should feel. The dough was really, nice in the end. Also, I am a total convert to the beater blade then dough hook method. Good compromise of speed and cleanup.

Anyway, while it was rising, I sautéed some spinach, mushrooms and onions. Then I made italian seasoned chicken pieces, and some beef with jerk seasonings. I also sliced a peach, put some splenda and cinnamon on it, and then toasted that for 10 minutes. Finally, I microwave poached an egg.

I made a pocket with spinach mix and chicken, then I made one with the mix, some beef, some ricotta (skim) and FF cheddar. Then I made one combined with beef, chicken, spinach and cheese.

I made a breakfast pocket with the egg, canadian bacon, and cheese. For the dessert pocket, before the second rise, I kneaded some splenda and cinnamon into the dough and I sprinkled it with sugar after it was formed but before the oven. The rest got an egg/water wash.

I baked at 375 but I will go hotter next time because they grew in the oven more than they should have before cooking. Oh well. It could have also been from the relatively large amount of yeast.

They were all very good. I need to get better at rolling and forming the dough. Also, because I tried to stretch the amount I made, I made the dough too thin at times. Still, it was all very good.

On the plate is the three savory pockets with extra spinach and beef mixture topped with cheese. On the dessert plate is the dessert pocket with extra peach. For the peaches, I also tried to sprinkle some sugar on them and brulee them to mixed success.

The jerked beef was very good. Maybe next time I will just use that without spinach.

The photo below the dessert plate is all of the fillings. Points below that!

Points: The dough had 4 points of white flour, 3 of whole wheat and lets say one of oil and other. It made 5 potions so lets say the four was 6 points and the breakfast one tomorrow is 2.

There was 4 points of extra lean beef and 2 points of chicken. There was a total, including breakfast tomorrow, of 2 points FF cheddar and 1 points ricotta. The canadian bacon and the egg on tomorrows count as one.

So, for tonights dinner, there was 6 (dough), 4 (beef), 2 (chicken), 2 (cheeses), 1 (peach), 1 (extra sugar) for a total of 16. It was high but a lot of food. Could have gone with less.

Tomorrow's breakfast is 2 (dough), 1 (cheese), 1 (egg/bacon) for 4 points total.

Original Wordpress ID and Date: 394, 2010-09-13_205117