pockets

Jam Pockets

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Jam Pockets! Here’s a versatile quick recipe that makes a wonderful dessert, breakfast pastry, or afternoon snack. Prepared pie crusts or pizza dough from the dairy case in the supermarket can be used. Plus, any flavor of fruit jam will complement the smooth creamy filing inside. Although I didn’t add them here, I think sliced almonds would make a nice addition as well. The buttery crust serves as a nice “pocket” for the burst of fruity sweetness inside. Try as I might, it’s a challenge to stop at just one. Perhaps I won’t.

JAM POCKETS

Ingredients:

1 refrigerated pie crust, softened as directed on package

4 ounces Neufchâtel cheese, softened

1/8 teaspoon almond extract

1/3 cup powdered sugar

1/4 cup four-fruit jam

1 egg, beaten

1/4 cup sugar

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. On a lightly floured surface, roll out refrigerated pie crust to 1/4-inch. Cut into twelve 3-inch rounds. Set aside. In a bowl, combine Neufchâtel cheese, almond extract, and powdered sugar. Stir until smooth. Drop a teaspoon of cheese mixture into the center of each round. Top with a dollop of fruit jam. Brush the inside edges with beaten egg; fold in half. Crimp edges with a fork to seal. Brush top and bottom with more egg wash; dust both sides with sugar. Pierce the top of each pocket. Transfer to prepared baking sheet. Repeat steps for remaining jam pockets. Bake 12-15 minutes, or until golden brown. Remove from baking sheet. Cool slightly. Serve the reserve creamed cheese mixture as a dipping sauce.

Jam Pockets

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Jam Pockets! Here’s a versatile quick recipe that makes a wonderful dessert, breakfast pastry, or afternoon snack. Prepared pie crusts or pizza dough from the dairy case in the supermarket can be used. Plus, any flavor of fruit jam will complement the smooth creamy filing inside. Although I didn’t add them here, I think sliced almonds would make a nice addition as well. The buttery crust serves as a nice “pocket” for the burst of fruity sweetness inside. Try as I might, it’s a challenge to stop at just one. Perhaps I won’t.

JAM POCKETS

Ingredients:

1 refrigerated pie crust, softened as directed on package

4 ounces Neufchâtel cheese, softened

1/8 teaspoon almond extract

1/3 cup powdered sugar

1/4 cup four-fruit jam

1 egg, beaten

1/4 cup sugar

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. On a lightly floured surface, roll out refrigerated pie crust to 1/4-inch. Cut into twelve 3-inch rounds. Set aside. In a bowl, combine Neufchâtel cheese, almond extract, and powdered sugar. Stir until smooth. Drop a teaspoon of cheese mixture into the center of each round. Top with a dollop of fruit jam. Brush the inside edges with beaten egg; fold in half. Crimp edges with a fork to seal. Brush top and bottom with more egg wash; dust both sides with sugar. Pierce the top of each pocket. Transfer to prepared baking sheet. Repeat steps for remaining jam pockets. Bake 12-15 minutes, or until golden brown. Remove from baking sheet. Cool slightly. Serve the reserve creamed cheese mixture as a dipping sauce.

Easy Empanadas

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Easy Empanadas! Imagine this: a light, flaky, buttery pastry pocket filled with tender savory meat. Now add a kick of spice and a finish of pimento-stuffed olives. Mmmm. Sure you can add cheese or go completely vegetarian. That’s the beauty of cooking at home. Make it to suit your personal taste. Either way, in three bites, you’re ready for seconds. Don’t forget the dipping sauce.

EASY EMPANADAS

Ingredients:

3 tablespoons olive oil

1 onion, chopped

1/4 teaspoon garlic powder

1/2 tablespoon dried oregano

1 tablespoon sweet paprika

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 pound ground beef, lean

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup pimento-stuffed olives, chopped

1 egg, whisked

1 package (2 sheets) puff pastry sheets

Instructions:

Line a baking sheet with parchment paper. Set aside. Warm olive oil in a large skillet over medium-high heat. Add chopped onions. Sprinkle with garlic powder. Cook until soft, 5-7 minutes. Add oregano, sweet paprika, cumin powder, and cayenne pepper. Mix well. Add ground beef. Stir and cook until meat is crumbly. Season with kosher salt and black pepper. Remove from heat. Fold in pimento-stuffed olives. Cool meat mixture completely, about two hours in the refrigerator. Cut pastry sheets into 4” rounds. Place 2 tablespoons of filling into the center of each round. Brush water around the outer edge of each round. Fold round in half. Press to seal. Using fork tines, press down on edges. Carefully transfer empanadas to the parchment-lined baking sheet, spacing 1” apart. Refrigerate for 30 minutes to prevent leakage while baking. Brush empanadas with whisked egg. Preheat oven to 375°. Bake 20-25 minutes until golden brown. Serve warm with your favorite dipping sauce or salsa.