These are a great alternative to some of the over processed microwave pockets on the market. As you all know I love fewer ingredients and more fully home cooked. These can easily be made with home made dough instead of the short cuts I listed below.
Place corned beef brisket in crock pot with enough water to just cover the meat. For one brisket season by adding a small handful of each of the following seeds. Coriander, mustard, and pepper corns, thyme is also a great addition. Cook meat till tender and falling apart. 10 + hours we usually cook ours over night.
For pot pie like pockets use Jiff wholewheat pizza crust mix according to box. 1box makes two meat pies!
For biscuit pockets use Bisquick biscuit recipe. 1 batch makes 4 meat pies.
Preheat oven to 350 F
Either dough you use, get it kneaded and rolled out. A pizza cutter works well to cut rolled dough into sections. I prefer to mix all my dough then divide in half before kneading and rolling. I then cut the rolled dough in half for a total of 4 pies.
Set rolled dough aside to rise slightly while you prep filling.
For corned beef and cabbage you will need a small head of cabbage, a head of garlic, and your cooked brisket.
Saute chopped garlic in butter or oil till aromatic, add chopped cabbage and cook till wilted, add chunks of corned beef to mix making sure to remove fat. Cook till warmed.
I wish I could tell you exactly how much to make, but much of it is eye balling how big your crusts are. I like garlic, so I use about a half a head and about 1/4 head of cabbage then I add meat till the meat and cabbage look to be about equal ratios, this seems to be about right for 4 meat pies.
Divide filling evenly between crusts, setting a scoop in the center of each.
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| Corned beef pockets on salad plates for size reference. (c) Full Knitted Jacket, 2012 |
For pot pie like pockets use Jiff wholewheat pizza crust mix according to box. 1box makes two meat pies!
For biscuit pockets use Bisquick biscuit recipe. 1 batch makes 4 meat pies.
Preheat oven to 350 F
Either dough you use, get it kneaded and rolled out. A pizza cutter works well to cut rolled dough into sections. I prefer to mix all my dough then divide in half before kneading and rolling. I then cut the rolled dough in half for a total of 4 pies.
 |
| Half the dough rolled out and ready for stuffing. (c) Full Knitted Jacket, 2012 |
For corned beef and cabbage you will need a small head of cabbage, a head of garlic, and your cooked brisket.
Saute chopped garlic in butter or oil till aromatic, add chopped cabbage and cook till wilted, add chunks of corned beef to mix making sure to remove fat. Cook till warmed.
I wish I could tell you exactly how much to make, but much of it is eye balling how big your crusts are. I like garlic, so I use about a half a head and about 1/4 head of cabbage then I add meat till the meat and cabbage look to be about equal ratios, this seems to be about right for 4 meat pies.
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| Perfect amount of filling for 4 meat pies. (c) Full Knitted Jacket, 2012 |
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| Perfect amount of filling for crusts. (c) Full Knitted Jacket, 2012 |
Wet a finger with water and run along the out side edge of the crusts, fold dough over and pinch closed at edge.
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| Ready for oven. (c) Full Knitted Jacket, 2012 |
Cook till dough firms up and begins to forma crust. Remove, butter, return to oven and cook till golden brown.
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| Enjoy! (c) Full Knitted Jacket, 2012 |
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