Delicious Potato Snack Pockets

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