Monday, April 16, 2012

Veggie Pot Pie Pockets


     Here is a family pleaser I found on Budget Gourmet Mom’s blog! I changed a couple ingredients and took her suggestion to add cheese. Also, I used a surefire bread dough mix instead of making it from scratch. (This is a trick I learned in 1,001 Low Fat Vegetarian Recipes by Sue Spitler.)

     Veggie Pot Pie Pockets are a tasty & filling vegetarian meal! Also, they are not too shabby in the calorie department J (See nutrition estimate below.) My husband said they were great to pack in his lunch for work this week because they were easy to pick up and eat without utensils.

     This recipe makes enough for my family of 7. You may want to make a half-recipe for a smaller group.
Ingredients:
1 Tbsp. margarine
3 Tbsp. vegetable oil
1 medium onion, diced
2-3 stalks celery, diced
2 medium carrots, sliced
16 oz. frozen broccoli & cauliflower (thawed)
10.75 oz. can condensed cream of potato soup
½ c. sour cream
8 oz. sharp white cheddar, shredded
3 Tbsp. milk (+ more for brushing)
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder
2 x 16 oz. box “Hot Roll Mix”
2 ½ c. water
Cooking spray, ~2 c. flour for assembling pockets

Make Filling:
1. Melt margarine and 1 Tbsp. vegetable oil in large frying pan over medium heat.

2. Sauté onion, celery, and carrots until onions are softened and translucent.

3. Add broccoli & cauliflower. Sauté a minute or two then remove from heat.

4. In separate bowl, combine potato soup, sour cream, shredded cheddar cheese, salt, pepper, garlic powder, and 3 Tbsp. milk.
Mix it up in a bowl…
5. Add sour cream mixture to veggies and mix thoroughly. There’s your filling!

Make Dough:
(Ignore instructions on Hot Roll Mix box)

1. Heat 2 ½ c. water to 120° F (I use microwave).

2. Add 2 Tbsp. vegetable oil and yeast packets from hot roll mix boxes.

3. Next add hot roll mix and stir/knead 5 minutes. You may need extra flour so dough will achieve right consistency (not too sticky; not too dry). Add ¼ cup as/if needed but no more than about 1 cup total.

4. Let dough rest in bowl, covered, about 5 minutes. (You may want to spray bowl with cooking spray.)

Assemble Pockets:
1. Preheat oven to 375° F.

2. Sprinkle flour on work surface.

3. Divide dough evenly into 16 balls (or 32 smaller balls—“kid-size”). Actually, I used half the dough to form 8 large balls and the other half I divided into 16 small balls.


Large…and small.


4. Roll each dough ball into a circle (about 8” for large ball; 5-6” for small).

5. Place 1/16 of filling (~ ¼ c.) on large dough circle or 1/32 of filling (~ 2 Tbsp.) on small circle.

6. Brush edge of dough circle with milk, then fold dough in half to form semicircle.

7. Fold up edges of dough and crimp with fork.

8. Place on greased baking sheet. (I put foil on baking sheet and spray foil with cooking spray.)

9. Brush all pot pie pockets with milk.

10. Bake 15-20 minutes until browned.


All done!
*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 Tbsp. margarine
70
5
0
0
0
3 Tbsp. vegetable oil
360
0
0
0
0
1 medium onion
44
0
2
1
3
3 stalks celery
30
6
3
0
9
2 medium carrots
50
4
4
2
4
16 oz. frozen broccoli & cauliflower
125
5
10
5
10
10.75 oz. can condensed cream of potato soup
225
82.5
2.5
5
25
½ c. sour cream
240
4
0
4
8
½ tsp. salt
0
50
0
0
0
8 oz. sharp cheddar cheese
880
64
0
56
160
3 Tbsp. fat free milk
17
1
0
1.5
6
2 x 16 oz. “Hot Roll Mix”
3300
270
15
120
0
Total:
(16 large/32 small)
5341 kcal
492 %
36.5 g
195 g
225 %
1 large pocket:
1 small pocket:
334 kcal
167 kcal
31 %
15 %
2 g
1 g
12 g
6 g
14 %
7 %

*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts
 I used “Blue Bonnet” brand margarine, “Wesson” brand canola oil, “Great Value” (Walmart) brand potato soup, “Daisy” brand sour cream, “Morton” brand salt, “Cabot” brand “Seriously Sharp” white cheddar cheese, “Shopper’s Value” fat free milk, and “Pillsbury” brand “Hot Roll Mix”.

This recipe is shared at:
Made by You Monday
Just Something I Whipped Up
Show Me What Ya Got
Penny Pinching Party
Look What I Made
It's a Keeper
Tastetastic Thursday

1 comment:

  1. This look really good Nancy! I am going to give them a try this week!

    ReplyDelete