Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into small balls (about the size of a golf ball).
Roll each dough ball into a small circle, about 3-4 inches in diameter.
Spoon a generous amount of the potato and vegetable filling into the center of each dough circle.
Fold the dough over the filling to form a half-moon shape, pinching the edges together to seal them well.
Bake the Potato Snack Pockets:
Place the filled pockets onto the prepared baking sheet.
Brush each pocket with a little olive oil for a golden, crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and crispy.
Serve:
Let the potato snack pockets cool for a few minutes before serving. These are best enjoyed warm and can be served with a dipping sauce like ketchup or yogurt.
Serving and Storage Tips
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