Friday 11 September 2015

Pizza Pockets - Adult and baby 'mushroom' size

This is reminiscent of the school canteen food from my childhood - pizza pockets! I had since bought it in a frozen 4 x pack and was highly disappointed - very dry dough, more dough than filling and they make them soooo tiny now!
So thought I would make them at home!
Pizza Pockets - Adult and baby 'mushroom' size
The large sized pizza pockets were made in mini round baking pans from Kmart which are $3.50/4 pack -
I made this in my Thermomix, however I have given an alternative method for Non-Thermomix users.
Thermomix - 2 x batches pizza dough from the BCB TM5 Chip
Non Thermomix - 2 x batches of the following recipe (This is the recipe I used pre-Thermomix days:)
1 x sachet yeast
1 teaspoon sugar
1/4 teaspoon salt
1 cup warm water
2 cups plain flour
1. Add yeast, sugar, salt and water into a large mixing bowl, mix together and rest for approximately 10 minutes until the mixture starts foaming.
2. Either by hand or using an electric mixer (with a dough hook), mix in flour and knead until the dough mixture comes off the sides of the bowl when kneading.
3. Cover the bowl (or place in oiled bowl if hand kneaded) with gladwrap for 30 minutes - 1 hour.
Pizza Dough
(You could use anything you like, but I found the below quantity just right for the amount I made)
150 grams ham
150 grams mild salami
150 grams sliced pineapple (placed on paper towels for a few minutes to drain excess juice)
300 grams pizza cheese (a mix of tasty/mozzarella/parmesan)
2 x 140 gram containers of Tomato Paste (to be spread onto flattened dough)
Thermomix - Place the meat, pineapple and cheese in the bowl and press the 1 second Turbo/4 times.
Non-Thermomix - Chop/dice meat and pineapple into small pieces and mix through cheese.
Pizza Pocket Filling
(This is based on the 2 x batches of Thermomix pizza dough, the non Thermomix dough recipe may make more or less) 
1. Preheat oven to 170 degrees.
2. Divide and weigh the dough into the following:
110 grams x 6 (for each large 'adult' sized pizza pockets)
40 grams x 16 (for the mini mushroom 'baby' sized pizza pockets)
 Divide and weigh dough
6 x large and 16 x small dough pieces
3. Flatten each piece of dough into a rough round shape using a rolling pin or the palm of your hand (I did both and they worked out the same).
Flatten with rolling pin
Flatten with palm of your hand
4. Spread with tomato paste and place filling in the middle:
3-4 tablespoons filling (for each large 'adult' sized pizza pockets)
1 tablespoon filling (for the mini mushroom 'baby' sized pizza pockets)
Spread with tomato paste
Place filling
5. Pinch the edge of the dough corners together so that it comes together at one point. Place the large 'adult' sized pizza pockets in the round baking pans and the mini mushroom 'baby' sized pizza pockets in a mini muffin tray. Turn the pizza pocket around so that the pinched side is at the bottom of the pan.
Pinch edges of dough together
Keep pinching!
 Pinch and press together
Turn upside down into mini muffin tray/round baking tin
6. Brush with milk and bake:
8 - 11 minutes (for each large 'adult' sized pizza pockets)
5 - 8 minutes (for the mini mushroom 'baby' sized pizza pockets)

Brush with milk and bake
Pizza Pockets - Adult and baby 'mushroom' size
My husband ate a few straight out of the oven with a nice cold Coke!! MMmm!!BUT if there are some left by the end of the day... I intend to freeze the large ones in ziplock bags, then send them off to work with my husband so he can microwave them at work for his lunch.
I will also be freezing the small ones (for the boys) in ziplock bags and take them out as needed for their lunch/dinner/snacks - either microwave for 1 minute or pop in the airfryer for a few minutes.

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