Food recipes
Tuna, Cheddar and Spinach Pocket
Tuna, Cheddar and Spinach Pocket Ingredients: sugars, granulated leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched oil, olive, salad o...
Tuna, Cheddar and Spinach Pocket
Ingredients:
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spinach, raw
cheese, cheddar
water, bottled, generic
salt, table
spices, pepper, black
Directions:
For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water.
Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes.
Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand.
Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes.
Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes.
Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour.
Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball.
Place on a clean baking sheet and let the dough rise again for 45 minutes.
For the filling: Heat a large nonstick saute pan over medium-high heat.
Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes.
Transfer the spinach to a medium bowl and cool for 3 to 5 minutes.
Squeeze out any excess moisture with your hands.
Stir in the cheese, tuna, salt and pepper.
Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
Flour a work surface and roll each ball into a 4- to 5-inch disk.
Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon.
Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet.
Repeat for the remaining dough and filling.
Bake until golden brown, 17 to 20 minutes, turning the pan halfway through.
Cool 5 minutes before serving.
Cook's Notes: This recipe makes about 2 cups of filling.
Ingredients:
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spinach, raw
cheese, cheddar
water, bottled, generic
salt, table
spices, pepper, black
Directions:
For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water.
Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes.
Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand.
Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes.
Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes.
Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour.
Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball.
Place on a clean baking sheet and let the dough rise again for 45 minutes.
For the filling: Heat a large nonstick saute pan over medium-high heat.
Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes.
Transfer the spinach to a medium bowl and cool for 3 to 5 minutes.
Squeeze out any excess moisture with your hands.
Stir in the cheese, tuna, salt and pepper.
Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
Flour a work surface and roll each ball into a 4- to 5-inch disk.
Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon.
Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet.
Repeat for the remaining dough and filling.
Bake until golden brown, 17 to 20 minutes, turning the pan halfway through.
Cool 5 minutes before serving.
Cook's Notes: This recipe makes about 2 cups of filling.