These veggie pockets make great all in one meals, especially for when you are travelling! :-)
Makes approx 8 - 10 generous sized pockets.
5 medium sized organic carrots peeled, washed and chopped into small cubes
I small head of celery, washed, ends and major strings removed, and chopped small
1/2 a large red bell pepper chopped into small cubes (optional)
1 1/2 cups of frozen peas
1 cup of frozen spinach
1/2 cup black olives chopped into small rings
1 cup of shredded mozzarella cheese
Approx 1-2 TBSP sour cream
3/4 TBSP sea salt or to taste
1 tsp black pepper
1 tsp paprika
1 tsp of curry powder
1 tsp asafoetida
nutritional yeast to taste (optional)
Steam the carrots, celery, bell pepper til tender. Add the frozen spinach and peas and steam another 5 mins or til thawed.
Mix the steamed veggies with the rest of the ingredients. Use to fill the pastry when it has cooled off
Approx 4 cups sprouted wheat flour
1/4 tsp sea salt
1 1/2 tsp baking powder
3-4 heaped TBSP soft ghee
Mix the dry ingredients and then rub in the ghee to make a crumbly mixture. Add enough warm water to make a soft non sticky dough. Knead a few mins to improve the texture and let sit for 10 mins.
Roll into rounds approx 2.5 x 2.5 inches. Place 2-3 TBSP of the veggie mix in the middle. Take two opposite sides of the round and pinch together til sealed especially be sure to get the corners. Be careful not to pinch holes into the pastry or it will be messy when it bakes!
Place on a lightly oiled baking tray. Bake in pre-heated oven at 390 degrees Fahrenheit for approx 25 minutes or until lightly browned.
Delicious served warm! :-)
You can make a great veggie pie using the same ingredients. Here's a picture to give you the idea! :-)
Saturday June 24, 2017
21 hours ago