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Fruity Tuity Pockets

Puff pastry is really difficult to make at home, so even some of the best chefs buy it ready made. It’s what goes inside that counts! You can fill these with almost anything.

Fruity Ingredients

2           375g ready-made puff pastry sheets
2            tbsp flour for rolling
2            tbsp sugar or Splenda
2            cups of seasonal fruit of your choice (rhubarb and strawberry, apple and     banana, blueberry and cherry)
1            egg for glazing

Savory Ingredients

2           large potatoes
1           pinch of salt
1           tbsp olive oil
2           375g ready-made pastry sheets
2           cups shredded cheese
2           tbsp flour for rolling
1           onion
1           egg for glazing

Preheat oven to 425 F.
Unroll the pastry sheets onto a floured surface. Using an upside down sauce
Cut out circles of pastry.
Beat the egg lightly with a fork. Brush the edges of each pastry circle with egg or use your finger.
Place a heaping tbsp of fruit mixture into center of the pastry circle.
Bring edges together to enclose the filing and form a semicircle.
Gently crimp the edges pinching the pastry in opposite directions.
Glaze the pockets with the beaten egg and bake for 20 minutes.

Savory Recipe.
Peel and finely chop the potatoes.  Boil the potatoes for 10 minutes and then drain them.
Fry the onion in skillet. Combine the potato and onion and let it cool. Add the cheese and fill your pockets.