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Home > posts > 2010 > 10 > 20101009_143828_brunch-breakfast-pockets-and-pumpkin-pie-pockets.html
Brunch: Breakfast Pockets and Pumpkin Pie Pockets
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The dough was the same as we used in the empanadas[@rev]. For the filling, I started with turkey bacon and peppers. Once it was pretty cooked I added pieces of canadian bacon. Finally, I scrambled an egg into it. I also used a touch of adobo for some flavor. I was sure to let it knead for about 10 minutes. I used white whole wheat and bread flour.
We filled the dough and did everything else just like the empanadas for the first four. There was leftover filling which I put in a ramekin, sprinkled with cheese and baked (see center).
Then, for the other 2, we took some leftover canned pumpkin, added a touch of half and half, then cinnamon, splenda ginger and nutmeg until it tasted right. We filled the dough and sprinkled it with sugar. They were mini hand pies. With the leftover of that, I added a bit of egg beaters and put it in a ramekin and topped with Craklin Oat bran. The pumpkin pies are below
The whole wheat flour has 4 grams of fiber per serving and we used 2 servings. So, with the regular flour and the butter, it was about 5 for all the dough (that may be an over estimate). Then the pumkin filling was really low, say 1/person. The egg and meat filling was about 3 total so say 2 per person to be safe.
Therefore, for 2 breakfast pockets, the pie pocket and 1/2 the two mini casseroles there was 5+1+3=9 points. Not bad at all for this much.
Original Wordpress ID and Date: 541, 2010-10-09_143828