It takes only 10 minutes to assemble these quick
and easy pastry pockets. Slip them in the oven
and you've got a fast, hot lunch or tasty snack.
Many cultures have some form of pastry pocket or another in their culinary heritage from the Cornish pasty to the Spanish empanada and Haitian Creole pate.
This is my favorite way to make a pastry pocket fast. The folks at Pillsbury invented it, and I'm using their buttermilk "Grands" large refrigerator biscuits for the recipe today. You can use any brand, but these are very good. Marc, my husband (and partner in crime-writing) also likes their "Southern Style" Grands.
As for your fillings, they can be a combination of almost any type of leftovers. After this busy holiday week, I suspect many of you have them!
If you prefer to make your own pie crust from scratch, then check out my recipe for Blueberry Hand Pies by clicking here. I use yogurt in my hand pie crust for a nice flavor. The dough is also sturdy enough to hold up to being stuffed and baked. One note: if you're using this recipe for a savory filling, like today's ham and cheese, simply leave out that little bit of sugar in my ingredient list.
|Culinary mystery author|
Cleo Coyle writes The
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the fridge and find those leftovers...
1. Start by preheating your oven to 350 degrees F. Next dice up your ham and shred some sharp cheddar cheese. (Marc and I like sharp because it stands up to the ham and brings lots of flavor.)
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free recipe PDF.
Yes, this is me, Cleo (aka Alice).
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