August is the month for harvesting the fruits of labor from a busy spring and summer growing season. This crispy pocket recipe is a wonderful way to enjoy a small “bounty” of vegetables. The key to cooking is to finely dice and slice all vegetables so they cook evenly. A tangy baste completes this savory dish that could serve well as an appetizer. Bon appétit!
Yield: 29-30 pockets
- 3 small potatoes, peeled and finely diced
- 2 stalks green onions, thinly sliced
- ½ large green bell pepper, finely diced
- 12 baby carrots, thinly sliced
- 1 Tbsp chopped garlic
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp cinnamon
- ½ Tbsp sea salt
- 2- 8 oz packets Fillo dough, defrosted
- ¼ cup + 2 Tbsp yellow mustard
- 3 Tbsp olive oil
- ¼ tsp white pepper
- Pan spray
- Preheat oven to 375 degrees Fahrenheit.
- Spray baking sheets with pan spray.
- Combine potatoes, green onions, bell pepper, carrots, garlic, cumin, chili powder, cinnamon, and salt in a medium bowl.
- Unroll packets of Fillo dough. Cut in half, lengthwise.
- Place 1 ½ – 2 Tbsp vegetable filling in the corner of one end of a one strip of Fillo dough. Careful fold 3-4 layers over the filling to meet the opposite end of the strip. Keep folding the dough in triangle folds until you reach the end. Use a small amount of pan spray to seal the edge. Repeat 28-29 more times until all Fillo dough is used.
- In a small bowl, combine mustard, oil, and white pepper. Baste one side of each pocket. Lay the unbasted side on the baking sheet. Bake 20-25 minutes or until Fillo dough pockets are golden brown.
Note: These pockets can be frozen and baked for later use. The basting sauce also makes a tangy dipping sauce so make extra!