Best 3 Fresh Veggie Pockets Recipes
**Indulge in a Culinary Journey with Fresh Veggie Pockets: A Symphony of Flavors and Textures**
Embark on a delightful culinary adventure with our collection of fresh veggie pocket recipes, a symphony of flavors and textures that will tantalize your taste buds and nourish your body. From the classic and comforting to the innovative and exotic, these veggie-packed pockets offer a diverse range of options to suit every palate and preference.
Dive into the timeless allure of the traditional spanakopita, a Greek masterpiece featuring flaky phyllo dough enveloping a savory filling of spinach, feta cheese, and aromatic herbs. Experience the vibrant flavors of the Mexican empanada, where a tender pastry shell embraces a medley of seasoned vegetables, beans, and spices.
Transport your taste buds to the vibrant streets of India with the aromatic samosa, a crispy pastry triangle filled with a symphony of spiced potatoes, peas, and fragrant spices. Delight in the comforting goodness of the Italian calzone, a folded pizza pocket bursting with melted cheese, succulent vegetables, and tangy marinara sauce.
For a lighter and refreshing option, explore the Vietnamese summer rolls, where translucent rice paper wraps around a symphony of fresh vegetables, herbs, and rice noodles, served with a flavorful dipping sauce. Embark on a culinary journey across cultures and cuisines with our diverse collection of fresh veggie pocket recipes, promising an explosion of flavors and textures in every bite.
BRAISED PORK AND VEGGIE POCKETS
Provided by Trisha Yearwood
Categories main-dish
Time 3h25m
Yield 24 servings
Number Of Ingredients 27
Steps:
- For the pork: Preheat the oven to 350 degrees F.
- In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
- Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
- Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
- For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
- Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
- Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
- Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.
ITALIAN FISH AND VEGGIE POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Special equipment: 4 large sheets of aluminum foil or parchment paper
- Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
- Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
- Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
- Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
FRESH VEGGIE PITA POCKET
This fresh sandwich is a delicious way to enjoy farm fresh natural ingredients. The ingredients can be changed to match you own personal flavor along with utilizing different dressings or vinaigrettes. I tend to like a little heat so that too can be adjusted by adding in more or less chili sauce. I like the creamy snap of the...
Provided by Scott Anderson
Categories Other Main Dishes
Time 20m
Number Of Ingredients 14
Steps:
- 1. Toss together first 10 ingredients in a stainless steel bowl and season with salt and pepper, if desired. This will be divided into 6 parts to fill each pita ½.
- 2. Cut three pita pockets in half and open each half. To each pita ½ add in 1 oz of cheese and 2 slices tomatoes. Then fill with marinated mixed vegetables.
- 3. Serve with a fresh fruit salad.
Tips:
- Prep your veggies in advance: Chop, slice, and dice your vegetables ahead of time to save time during assembly.
- Use a variety of vegetables: The more colorful your veggies, the more nutritious and appealing your pockets will be. Try a mix of bell peppers, carrots, zucchini, spinach, and mushrooms.
- Don't overfill the pockets: Too much filling will make them difficult to fold and seal.
- Use a good quality cheese: The cheese is a key ingredient in these pockets, so don't skimp on quality. Use a cheese that melts well and has a good flavor.
- Cook the pockets until they are golden brown: This will ensure that the vegetables are cooked through and the cheese is melted and bubbly.
Conclusion:
Fresh veggie pockets are a delicious and healthy snack or meal that are perfect for on-the-go. They are packed with vegetables, protein, and fiber, and they are low in calories and fat. With a little planning, you can easily make these pockets at home. So next time you are looking for a healthy and satisfying snack, try making a batch of fresh veggie pockets.
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