There was a summer in my university days when I basically lived off prepackaged frozen pizza pockets I bought at the grocery store. After that I vowed never to look at a pizza pocket again. That is, until years later, when we invented our savoury vegan pizza pockets, which are, needless to say, much more appealing. They’re perfect for freezing so you can just heat them up for lunch at your leisure. The recipe we use at the bakery is quite simple, but you can doll it up any way you like. Whatever you would order on a pizza is what you should stuff into your pizza pocket. But remember to reduce the amount of mushrooms in the recipe to make space for the ingredients you’re adding.
Ingredients
- 1 batch savoury pastry
- 2 cups organic roasted red pepper and tomato sauce
- 2 cups organic mushrooms, sliced
- Optional fillings: diced onion, minced fresh garlic, fresh basil leaves, sliced olives, sliced green pepper, pineapple chunks
- 1 cup Daiya mozzarella-style shreds
How to Make It
- Prepare the pastry and let chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the sauce, mushrooms, and any other fillings of your choice.
- Remove the dough from the refrigerator and divide each disc into three even portions. On a well-floured surface, roll out one portion into a ¼-inch-thick circle or a rectangle (with a short side facing you).
- Place ⅓ cup prepared filling in the centre of the dough. Sprinkle 2 or 3 tablespoons mozzarella 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.
- Bake for 25 minutes or until the pastry is a golden brown. Serve immediately or cool and then refrigerate in an airtight container. To reheat, bake at 375°F until a fork inserted into the centre comes out hot, 15 to 20 minutes.