CURRY POCKETS

These curry pockets are just a fun, healthy spin on a simple pizza dough recipe. 

Its a little bit time consuming but sooo worth it because they are amazing! I'm fijian so I grew up eating the spiciest curry from a really young age so if my recipes are too spicy for you just change it up a bit! Either way they will be delicious and good for you. They are great to bake a bunch and store in the fridge for lunches or even to freeze for another dinner! The recipe would work with a gluten free pizza dough recipe as well! I just add different spices and flours to the dough to make it less like pizza and more like samosa dough. So here we are......

CURRY POCKETS

Makes 9

Dough recipe:

1 cup warm water

1 packet of instant yeast

pinch of salt

2 1/2 cups organic white or whole wheat flour (I used whole wheat this time)

1/2 cup garbanzo bean flour

1 1/2 teaspoon curry 

1 1/2 teaspoon turmeric

1 1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon of marjoram

handful of fresh thyme

Filling recipe: 

4 small yellow potatoes, boiled, mashed

half of a yellow pepper, diced

3 mushrooms, diced

4 gloves garlic, minced

1/4 cup purple onion, diced

1 can of chickpeas

4 tablespoons coconut cream/milk

1/2-1 tablespoon earth balance butter

2 teaspoons curry

2 teaspoons turmeric

2 teaspoons cumin

pinch of salt and pepper

STEPS

Preheat your oven to 350C. Prepare 1 cup warm water ( not too warm or you will kill the yeast ). Add a pinch of salt. Sprinkle yeast packet over top and let stand for 10 minutes. Mix all dry ingredients together in a large bowl. Add less spices if you want. Prepare a pot with water for the potatoes on your stove. Place a lid over it, set to med-high heat and wait for it to boil. Cut all your veggies for your filling. Add your potatoes to the pot once it has boiled. Boil for 10 mintues or until potatoes are soft. Drain the water then mash your potatoes. *You don't have to add the same veggies I'm sure it would be good with other things! By this time your yeast is probably ready and you can add it to your dry ingredients. Create a well in the middle and pour the yeast and water in. Mix them together well until a dough begins to form. Knead for 5-10 minutes. *The longer you knead it the less chance of air bubbles in your dough. Lightly flour your area to roll your dough out. Roll your dough out into a square, roughly 12" - 14" inches wide and 1/4" inch thick. Cut into 3 even rectangles. Then cut those into 3 even squares. Take one square and roll it out a little bit thinner. Mix all your cut up veggies in with your mashed potatoes and add spices according to your taste. *saute the garlic and onion for extra flavour Make sure they are stirred together good. Take about an ice cream scoop full of your filling and put it in the middle of your dough.

 

    

Roll the dough from in half and press the sides with forks. Make sure the dough it is stuck together really well so its doesn't open while you bake them. Repeat this until all of them are ready. Oil a baking pan and place curry pockets on top. Brush the tops with oil and bake for 15-20 mins!