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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 16 2013

Make Ahead - Sausage and Potato Pockets

(Portable pastries filled with meat and potatoes make a fun and satisfying meal. Bake the pockets and store in the fridge for up to 5 days or in the freezer for up to 3 months.)

    1/2 pound mushrooms, thinly sliced
    1/2 pound new potatoes, thinly sliced
    6 ounces fully cooked chicken sausage links, thinly sliced
    2 tablespoons olive oil
    kosher salt and black pepper
    1 10-ounce package frozen chopped spinach, thawed and squeezed dry
    4 ounces Gruyère or Cheddar, grated (1 cup)
    1 pound whole-grain or whole-wheat pizza dough, at room temperature
    flour, for the work surface

Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
    
Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round. Dividing evenly, spoon the spinach mixture onto one side of each round (about ⅔ cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
    
Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.