Wednesday, September 30, 2009

Curry Cheddar Pockets

These are like a cross between Indian samosas and English pasties. Rather than use traditional pastry crust, this recipe uses a biscuit dough for added tenderness and flakiness, which is accompanied perfectly by the cheesy filling. Also nice is that a can of ready-to-use biscuit dough (like Pillsbury) tastes nearly as good as homemade biscuit dough (although it's not that hard to do).

  • 2 Golden Delicious or Granny Smith apples, peeled, cored, and cut into a large dice
  • 2 cups grated Cheddar cheese
  • 2 tablespoons apple jelly
  • 1/2 to 1 teaspoon Indian curry powder (not Thai curry paste!)
  • 1/4 teaspoon white (or black) pepper
  • one pound biscuit dough (or one large can of refrigerator biscuit dough)

Preheat oven to 350 degrees. Line a sheet pan with parchment paper.

Mix the apples, cheese, jelly, curry, and pepper in a mixing bowl. Divide the biscuit dough into 8 pieces (about 2 ounces each). Roll one of the pieces out on a floured work surface until it is a thin circle about 7 inches across. Scoop about 1/2 cup of the apple mixture onto the dough circle, spreading it out over one side of the dough and staying about 1/2 inch from the near edge:
The yellow circle is the dough and the orange blob is the filling.
(I am clearly not a graphic designer - sorry I forgot to take actual pictures)

Fold the far side of the dough over the filling, leaving the 1/2 inch of the near side hanging off:
Fold the near flap back over the pocket to close it off (the grey part above). Press with a fork to tightly seal the pocket. Place the pocket on the sheet pan and repeat with the remaining dough. Bake for 15-18 minutes, or until the pockets are golden brown.

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