I’ve always struggled with finding a good gluten free snack pocket. There may be some on the market, but I have yet to meet them. But I still dream of pizza pockets, snack cakes and similar snacks. Of course, that means I need to make them myself. I am, however, horrible with any dough that I have to roll out that doesn’t result in cookies… So, when Kuhn Rikon sent me their Pocket Maker, I had to give it a go. And while the end results aren’t picture perfect, they hit a spot that needed to be filled a long time ago!
The Kuhn Rikon Pocket maker comes with three different shaped pocket makers, as well as a recipe book. You just need to add the ingredients of your choice. Most of the recipes included are so easy too since they use pre-made pie dough.
Besides hot or savory pockets, you could even use the pocket makers to make those awesome Bento box typed sandwiches. Just make your sandwich how you want, and make a beautifully sealed crust-less sandwich that even the pickiest of eaters will want to enjoy.
I decided to make a savory snack pocket filled with chicken, cheese, and spinach. And while I’m not great with pie dough, I was actually surprised how easy it was to make!
Ingredients:
- 1 container Pillsbury gluten free pastry crust
- 1 cup cooked Chicken, shredded
- 1/2 cup Spinach chopped
- 1 tsp minced Garlic
- 1 cup Mozzarella Cheese, shredded
- Salt and Pepper to taste
Directions:
Step 1: In a medium bowl, mix together your chicken, spinach, garlic, salt and pepper and Mozzarella. Set aside.
Step 2: Roll our one half of the gluten free pie crusts. Put 1/4 cup of White rice flour on the parchment paper. And set aside.
Step 3: Roll out your second dough and set it aside.
Step 4: Use your Pocket maker of choice gently on the first dough to mark out the bottoms of your pockets.
Step 5: Place about 2 tbsp of your chicken mixture in the center of each marked area.
Step 6: Carefully place the second dough on top, and smooth out in between each pile. Use the same shape of pocket maker and punch out the shape.
This is where I had a little bit of a problem – but that’s because I’m using gluten free dough!
Step 7: Place on a cookie sheet lined with parchment paper. Bake at 450 degrees for about 18 minutes, or until dough is crisp.
Be sure to repeat and use all of your remaining dough.
While our pockets weren’t the most beautiful, they tasted great! And they’re easy enough that I can make several and store them in the freezer for after work or school snacks! I can’t wait to try these with a dessert option!
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