A unique and creative appetizer or snack to surprise your kids and guests. These pockets are made with pizza dough and stuffed with vegetable or meat filling. Lightly brushed with olive oil and then cooked on an indoor grill. They are toasty, crisp and the grill marks definitely gives them an appealing appearance.
The filling can be prepared ahead and brought to room temperature before use. The pizza dough is easy to prepare and can be made at home or use the pre-made dough from the store. Once you have all the ingredients ready, it is very easy to roll the dough, stuff and grill the pockets. When eaten warm, these pockets are addictively delicious.
The filling can be prepared ahead and brought to room temperature before use. The pizza dough is easy to prepare and can be made at home or use the pre-made dough from the store. Once you have all the ingredients ready, it is very easy to roll the dough, stuff and grill the pockets. When eaten warm, these pockets are addictively delicious.
Grilled Pockets
(Makes 6)
Pizza Dough
Ingredients:
2 cups white flour
1 cup lukewarm water
1 teaspoon dry yeast
1/2 teaspoon sugar
1 tablespoon olive oil
1 teaspoon salt
Method:
In a bowl, add the lukewarm water, yeast and sugar. Let the yeast froth and foam. Then add the flour, olive oil and salt. Knead to form a soft, slightly sticky dough. If too sticky, add a sprinkle or two of flour, not too much or you will end up with a dry dough.
Oil a bowl with a drop or two of olive oil before placing the dough. Cover the bowl with plastic wrap and leave in a warm place for the dough to rise or double in size, around an hour.
Note:
Grilling Method:
Preheat the indoor grill.
When dough has doubled in size, divide it into 6 equal balls. Roll each ball into a 4.5” circle. Spread a heaping spoonful of filling keeping an inch away from the sides. Bring the sides of the dough above the filling and pinch edges to seal. (No water is required to seal.)
Roll gently to an oval shape pocket or press with your fingers to shape. Lightly brush pocket with olive oil and place oiled side down on the grill. Now coat the top too with oil and then close grill. The pocket will rise and cook with attractive grill marks on both sides. Depending on the size of your grill, you can either cook two or more at a time.
Vegetarian Filling
Ingredients:
3 medium potatoes (peeled and cubed)
1 onion (sliced)
1 green chilli (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
1 medium tomato (chopped)
1/2 teaspoon turmeric powder
1/2 cup water
a dash of lemon juice
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a pan and add mustard seeds along with curry leaves. When the seeds start to splutter, add the onions and saute till soft. Then add green chillies and tomatoes. When tomatoes are pulpy, add turmeric powder, potatoes, water and salt. Cook on medium flame till potatoes are tender. With a masher, mash cooked potatoes. We do not want pieces as they will tear the pockets. Add a dash of lemon juice and garnish with coriander leaves. Let filling come to room temperature before use.
Meat Filling
Ingredients:
1/2 kg chicken or beef mince
1 onion (finely chopped, around 2 cups)
2 long green chillies (finely chopped)
4 large cloves of garlic (finely minced)
1/2” piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1 tablespoon garam masala powder
1 tablespoon vinegar
handful mint leaves (chopped)
handful coriander leaves (chopped)
2 tablespoons oil
1/2 cup water
salt
Method:
Heat oil in a pan and saute onions till soft. Add the green chillies, garlic, ginger and fry for few seconds. Then add the mince and fry nicely till it changes colour. The spice powders go next along with salt, vinegar and water. Cover and let mince cook on medium heat till all the moisture is absorbed. Finally, add mint and coriander leaves. Let the filling come to room temperature before use.
Note:
(Makes 6)
Pizza Dough
Ingredients:
2 cups white flour
1 cup lukewarm water
1 teaspoon dry yeast
1/2 teaspoon sugar
1 tablespoon olive oil
1 teaspoon salt
Method:
In a bowl, add the lukewarm water, yeast and sugar. Let the yeast froth and foam. Then add the flour, olive oil and salt. Knead to form a soft, slightly sticky dough. If too sticky, add a sprinkle or two of flour, not too much or you will end up with a dry dough.
Oil a bowl with a drop or two of olive oil before placing the dough. Cover the bowl with plastic wrap and leave in a warm place for the dough to rise or double in size, around an hour.
Note:
- Hot water kills yeast so ensure to use lukewarm water.
- Dry yeast comes alive when added to water and feeds on sugar. Hence, sugar is added with yeast.
Grilling Method:
Preheat the indoor grill.
When dough has doubled in size, divide it into 6 equal balls. Roll each ball into a 4.5” circle. Spread a heaping spoonful of filling keeping an inch away from the sides. Bring the sides of the dough above the filling and pinch edges to seal. (No water is required to seal.)
Roll gently to an oval shape pocket or press with your fingers to shape. Lightly brush pocket with olive oil and place oiled side down on the grill. Now coat the top too with oil and then close grill. The pocket will rise and cook with attractive grill marks on both sides. Depending on the size of your grill, you can either cook two or more at a time.
Vegetarian Filling
Ingredients:
3 medium potatoes (peeled and cubed)
1 onion (sliced)
1 green chilli (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
1 medium tomato (chopped)
1/2 teaspoon turmeric powder
1/2 cup water
a dash of lemon juice
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a pan and add mustard seeds along with curry leaves. When the seeds start to splutter, add the onions and saute till soft. Then add green chillies and tomatoes. When tomatoes are pulpy, add turmeric powder, potatoes, water and salt. Cook on medium flame till potatoes are tender. With a masher, mash cooked potatoes. We do not want pieces as they will tear the pockets. Add a dash of lemon juice and garnish with coriander leaves. Let filling come to room temperature before use.
Meat Filling
Ingredients:
1/2 kg chicken or beef mince
1 onion (finely chopped, around 2 cups)
2 long green chillies (finely chopped)
4 large cloves of garlic (finely minced)
1/2” piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1 tablespoon garam masala powder
1 tablespoon vinegar
handful mint leaves (chopped)
handful coriander leaves (chopped)
2 tablespoons oil
1/2 cup water
salt
Method:
Heat oil in a pan and saute onions till soft. Add the green chillies, garlic, ginger and fry for few seconds. Then add the mince and fry nicely till it changes colour. The spice powders go next along with salt, vinegar and water. Cover and let mince cook on medium heat till all the moisture is absorbed. Finally, add mint and coriander leaves. Let the filling come to room temperature before use.
Note:
- If you don't have an indoor grill, bake pockets in a 400 F or 200 C preheated oven. Brush the pockets on both sides with olive oil before baking.