makes 16 to 18
Easy to make and perfect for freezing, these savory pockets can be filled with any combination of leftover vegetables you have on hand. You can even crumble leftover cooked hamburgers and add it to mix. I find the filling doesn't need additional seasoning since the vegetables were roasted with olive oil, herbs, salt and pepper, but have included salt and pepper in the ingredient list as "to taste", so oyu cna be the judge. Last note—these heat up great in the microwave. In 14 seconds, mine were warm inside and the crust retained a nice flaky crispness.
1 cup (6.5 ounces) roasted vegetables, chopped
1/2 cup (2.5 ounces) fresh ricotta cheese
Salt and freshly ground pepper, to taste if needed
1 basic butter crust dough
1 egg, beaten with a splash of water, optional
Preheat oven to 400ºF. Line two 11-inch by 16-inch rimmed sheet pans with parchment paper.
In a medium bowl, mix the vegetables and ricotta cheese together. Season with salt and pepper, if necessary.
On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thick. Cut out 5-inch circles. It's okay to re-roll the scraps until all the dough is used up. Place cut circles on the prepared baking sheets (do not forget to place on parchment before forming pockets or they will be too delicate to transfer). Spoon 1 to 1 1/2 teaspoons of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges with a fork. Pierce tops with the tines of a fork to create steam vents.
Brush tops with egg wash, if using. Bake for 15 minutes, until golden. Let sit on sheets for 2 minutes, then transfer to a wire cooling rack. Serve warm. May be stored, wrapped in the refrigerator for up to 3 days. No doubt, they can also be stored in an air-tight zip-top bag in the freezer, though I don't know for how long since they get eaten too fast around here