Prep1 hr 30 mins
Really yummy recipe. It takes a bit of time to make but serves a crowd, or you'll have enough for dinner + several lunches. It works great from the freezer to the oven; I usually freeze left overs. You can be creative with the filling, anything goes. To make the dish more kid friendly I puree the green pepper and onion until souplike, this way the kids don't even know they are eating it. For dinner I serve it with a salad and a vegetable like corn UPDATE - I have changed the yeast to read 4 tsp instead of 4 tbsp - the confusion arises from converting a recipe using fresh yeast - as is customary in Denmark - to dry yeast. I have made it no problem with 4 tbsp but according to the review it can be made with 4 tsp.
- 400 ml 1% low-fat milk
- 4 teaspoons yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1⁄2 tablespoons oil
- 200 g whole wheat flour
- 400 g all-purpose flour
- 500 g extra lean ground beef
- 1 onion, finely diced
- 1 green bell pepper, finely diced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 teaspoons oregano
- 2 cups crushed tomatoes (or use pizza sauce)
- 2 cups part-skim mozzarella cheese, shredded
- 1 egg, whisked
- Bread dough:.
- Heat the milk until luke warm, stir in yeast until absorbed.
- Add sugar, salt and oil.
- Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
- Knead until smooth and not sticky.
- Let rise for 30 min in a bowl under a dishtowel.
- Brown the meat and pour off juices.
- Add bell pepper and onion.
- Season with salt, pepper, oregano and any spice of your liking, put aside.
- After the dough has risen punch it back down and knead for a couple of minutes.
- Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
- Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
- Brush the rim with egg.
- Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
- Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
- Let rise for 10 minutes.
- Bake at 350 for 10-12 minutes until golden.
What can I say about this recipe? It was fabulous!!! It was easy to throw together in the Kitchenaid stand mixer while I was prepping everything else. I made 8 large pockets (baked for about 30 minutes) and used the recipe as listed except that I replaced half of the beef (extra lean) with sliced ham, cut into strips and half the sauce. I used 2 packets of quick rise yeast, which equalled 4.5 tsp and it was just right. My youngest son didn't love the filling - it was simply too healthy for him! LOL! We were discussing the possibilities of fillings and my husband and I thought that a beef, onion, mushroom and cheese filling would be good. My boys would love ham, pineapple and cheese. We will be making these again for sure!!! Made for PRMR tag. Thanks Deantini! :)
Fun to make and fun to eat! What more can I say! I used pasta sauce instead of pizza or chopped tomatoes but other wise may as directed. A bit healthier than the hot pockets you buy. Thanks for sharing!
Wonderful! We miss having hot pockets here in South Africa and this was close! Thanks for the recipe! Made for PRMR tag.