How to Make Mexi Pockets

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Bunner's Bake Shop CookbookBunner’s Mexi pockets are great little lunch items that you can bake up and then enjoy throughout the week. Turn these into Mexi breakfast pockets by crumbling in firm tofu when you add the peppers. Savour any leftover filling on top of rice, with a scoop each of salsa and guac.

  • Yield: 6 pockets

Ingredients

How to Make It
  1. Prepare the pastry and let chill in the refrigerator for at least 1 hour.
  2. Heat the oil in a large frying pan over medium-high heat. Add the onions and sauté until translucent, about 10 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes.
  3. Add the chili powder, coriander, jala-peño, and peppers and cook, stirring occasionally, for 2 to 3 minutes. Stir in the salsa and black beans and heat through. Add salt to taste, then set mixture aside.
  4. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  5. Remove the dough from the refrigerator and divide each disc into three portions. On a well-floured surface, roll out one portion into a 14-inch-thick circle or a rectangle (with a short side facing you).
  6. Place ⅓ cup black bean filling in the centre of the dough. Sprinkle 2 or 3 tablespoons pepperjack on top of the filling. Carefully fold the dough in half, over the filling. Crimp the edges with your fingers or a fork, ensuring the pocket is fully sealed. Using a spatula, gently transfer the pocket to the prepared baking sheet. Repeat with the remaining portions of dough.
  7. Bake for 25 minutes, until the pastry is golden brown. Serve immediately or store in an airtight container in the refrigerator. To reheat, bake at 375°F until a fork inserted into the centre comes out hot, 15 to 20 minutes.
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