Vegetable Pockets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, heat oil over medium heat. Add onions, bell peppers, carrots, and peas. Sauté until the vegetables are tender.
• STEP 3.Add garlic, salt, pepper, and your choice of herbs and spices. Cook for another minute.
• STEP 4.Roll out the pastry dough on a lightly floured surface and cut it into squares or rectangles.
• STEP 5.Place a spoonful of the vegetable mixture onto one half of each pastry square. Fold the other half over and press the edges to seal.
• STEP 6.Transfer the vegetable pockets to the prepared baking sheet and brush the tops with beaten egg for a golden crust.
• STEP 7.Bake for 20-25 minutes, or until the pastry is golden and crispy.
• STEP 8.Allow the vegetable pockets to cool slightly before serving. They can be enjoyed warm or at room temperature.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Feel free to customize the vegetable filling with your favorite vegetables or add some cheese for extra flavor.
• Make sure to seal the edges of the pastry pockets well to prevent the filling from leaking out during baking.
• Serve the vegetable pockets with a dipping sauce of your choice, such as marinara sauce or yogurt dip.

Storage and Serving

• Vegetable pockets can be served as a snack, appetizer, or light meal.
• They are great for parties, potlucks, or picnics.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.