Monday, October 27, 2014

Mini Pizza Pockets

Mini pizza pockets

These days for no reason I am trying and testing so many part starters. That are easy to make and are hit with all the age groups. Over the weekend when I Had some assorted vegetables, chopped with me I thought of turning it into some italian filling for mini Cal zones or Mini Pizza Pockets. 

It was a raining Saturday evening, when I thought of making these mini pizza pockets, apparently I had some guests at home and I was all the more excited to make them.

I was curious of the results and reaction of my family and guests, but they turned out to be super duper hit. Entire batch was gone in minutes. I am sure, these will be a regular affair from now on..:) 

Sharing the ingredients, process along with picture of step by step process.. Thanks..:)

 For filling

* 1 onion chopped
* 1 small capsicum chopped
* 1 carrot chopped
* peas 1/4 cup
* sweet corn 1/4 cup
* tomatoe ketchup 2 tbsp.
* oregano/mixes seasoning/ pizza seasoning/pasta seasoning
* 1/2 tsp. Black pepper powder
* 1/2 tsp. Dried basil leaves
* 1/4 tsp. Dried thyme leaves and dried parsley leaves together
* salt to taste
* chilly flakes
* 1/2 tbsp. Oil
* cheese mozrella almost 1/2 cup grated/shreded.
* garlic chopped 1.5 tsp./ garlic paste

In a pan take oil and heat, add chopped garlic/garlic paste and cook for 1 mint. Now add onions and cook till translucent. To this one by one all d vegetables and cook for 4-5 mints. Once vegetables leave moisture add salt, black pepper, chilly flakes,oregano,thyme,basil and parsley and stir.. Now add ketchup and few tsp. Of water if required. Cook d mixture for another 3-4 mints. Ensure there is no excess moisture to the filling.. Now wait till the filling comes to room temp.

Once the filling comes to room temp.add cheese just before using the filling to make Pizza pockets.

For crust 

For Dough:
3/4 cup Maida
3/4 Cup Whole Wheat Flour
¼ Tsp. Yeast (I used Activated yeast which need not needed activation separately)
1/4 Cup Lukewarm Water
1/2 Tsp. Sugar
Salt to Taste
1 Tsp. Garlic Paste
1 Tbsp. Oregano/Mixed Herbs
1.5 Tbsp. Butter
1-2 tbsp. Of olive Oil for kneading the dough
Extra Flour for dusting and rolling.

Process for preparing Crust

In a bowl take Lukewarm Water (Ensure its no very hot) add sugar and Yeast, Stir it well ,to this add Butter, oregano, garlic Paste and Salt and the Flour. Knead this mixture well and form a soft dough. Ensure to knead the dough for at least 3-4 Mints. Leave the Dough for 15-20 Mints covered with a cloth in a greased Bowl. Once done, take this mixture on your Kitchen platform and divide into 2 parts with approx.. diameter of 10 Inches. On one of the dough spread keep filling with the help of spoon at at a gap of at least 2 inches. And cover with 2nd dough spread. With the help of glass bottle cap cut the filling and dough spread together in a form of pocket and seal the edges with the help of a fork. Bake in a greased tray in preheated oven at 180 degress for 20+ mints. Mine were done in approx.. 25 mints.


• Since I used Activated yeast which did not needed activation, in case u r using dry Yeast ensure to activate.
• I did not wanted a bread like texture of the crust, so used very less yeast. Also left the dough for very less time for proofing. My dough in 20 mints. Was not doubled.
• The cutting and shaping process is well explained in the pictures give. Above.