Meat packages

Meat Pockets - A Treat for Breakfast or Snack

If you're looking for a delicious, quick, and versatile recipe, meat pockets are the perfect choice. These stuffed snacks are ideal for taking to school or the office, but they can also be enjoyed at home alongside a fresh salad or a flavorful sauce. Additionally, they are a wonderful way to use leftover meat and vegetables, transforming them into something truly special. Let's begin the culinary adventure!

Preparation Time
- Active time: 40 minutes
- Rising time: 1 hour
- Baking time: 30-35 minutes
- Total: Approximately 2 hours
- Number of servings: 10-12 pockets

Ingredients
For the dough:
- 400 g flour
- 200-250 ml milk (slightly warmed)
- 10 g fresh yeast
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons sour cream
- 1 tablespoon oil
- 1 egg yolk
- 50 g melted butter

For the filling:
- 1 tablespoon oil
- 400 g minced meat (pork or beef, as preferred)
- 1 large onion, finely chopped
- 1 carrot, grated
- 2 cloves of garlic, finely chopped
- 100 g cheese, grated
- 1 teaspoon dill, chopped
- Salt and pepper, to taste

For brushing:
- Beaten egg white
- Grated cheese, for decoration

Preparing the Dough

1. Sifting the flour: Start by sifting the flour into a large bowl, creating a well in the center. This will help to evenly mix the ingredients and achieve a fine texture for the dough.

2. Activating the yeast: Gently warm the milk until it is lukewarm (not hot). Add the teaspoon of sugar and the yeast, stirring gently. Let the mixture sit for 10 minutes until it becomes frothy. This is a crucial step for activating the yeast!

3. Kneading the dough: In the well of the flour, add the milk with the yeast, egg yolk, and sour cream. Start kneading with a spatula, then add the salt and oil. Continue kneading by hand for at least 10 minutes until the dough becomes elastic and non-sticky. If the dough is too tough, you can add a little milk; if it's too soft, add flour, one tablespoon at a time.

4. Letting the dough rise: Place the dough in a bowl greased with a little oil and cover it with a clean towel. Put it in a warm place, away from drafts (a preheated oven at 40 degrees is ideal). Let it rise for one hour.

Preparing the Filling

1. Sautéing the vegetables: Meanwhile, heat the oil in a large skillet. Add the chopped onion and garlic, sautéing them lightly until they become translucent.

2. Adding the carrot: Add the grated carrot and mix well. Let it sauté for 2-3 minutes.

3. Cooking the meat: Add the minced meat to the skillet. Cook until all the liquid evaporates, stirring occasionally. Finally, add the grated cheese and chopped dill, seasoning with salt and pepper to taste. Turn off the heat and let the filling cool slightly.

Assembling the Pockets

1. Rolling out the dough: Once the dough has risen, place it on a floured work surface. Roll it out into a rectangular sheet about 0.5 cm thick. Brush the sheet with the melted butter.

2. Forming the pockets: Fold the dough so that you bring two sides towards the center, then fold the other two sides over them. Let it rest for 20 minutes.

3. Cutting and filling: Roll out the dough again into a sheet and cut it into rectangles. On each rectangle, place 1-2 tablespoons of filling. Roll the pockets, making sure to seal the ends well to prevent the filling from leaking out.

Baking

1. Preheating the oven: Preheat the oven to 190 degrees Celsius.

2. Preparing the tray: Place the pockets on a baking tray lined with parchment paper. Brush them with the beaten egg white and sprinkle a little grated cheese on top.

3. Baking: Bake the pockets for 30-35 minutes until they are golden and crispy. After the first 10 minutes, you can reduce the temperature to 180 degrees for even baking.

Serving and Variations

These meat pockets are delicious warm, but they can also be enjoyed at room temperature. They are perfect for a picnic or a quick snack. You can serve them with a crunchy green salad or a yogurt sauce with garlic and dill for an extra touch of freshness.

Variations
- Vegetarian filling: Replace the meat with sautéed vegetables (bell peppers, zucchini, mushrooms) and add feta cheese or ricotta for an interesting contrast of textures.
- Spices: Experiment with different spices, such as paprika, thyme, or oregano, to customize the flavor of the filling.
- Whole wheat flour: You can use whole wheat flour for a healthier and more filling dough.

Nutritional Information (per pocket)
- Calories: Approximately 200 kcal
- Protein: 12 g
- Fat: 10 g
- Carbohydrates: 20 g

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can use dry yeast. Replace fresh yeast with about 3-4 g of dry yeast (1/3 of the amount).

2. How can I store the pockets?
The pockets can be stored in an airtight container at room temperature for 2-3 days or in the freezer for up to a month. Reheat them in the oven to regain their crispy texture.

3. Can I add other ingredients to the filling?
Absolutely! You can add olives, corn, or even spicy sauces to customize the pockets to your taste.

This meat pockets recipe is not only delicious but also easy to customize. It gives you the opportunity to experiment in the kitchen, create something unique, and enjoy every bite. Enjoy your meal!