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Pocket Pastry

Portion: 4-6 Persons Preparation: X Cooking: X
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Hello Dear Friends,

First recipe of this week pocket pastry, the most beautiful feature of this pastry is that you can understand at a glance what is in it. For years, I used to cut my pastry in two and add tomatoes, cucumbers, extra cheese, etc. and eat it as a sandwich. from yourself now pocket pastry It's also more fun to fill.

olive oil pastry

It has a very ideal presentation for breakfasts and afternoons. Fill whatever you have at home into the breakfast pastry and serve.

While making this bun, I talked about at length before. Tips for Making Yeast Dough If you pay attention, you won't have any problems. I am sure that even those who will leaven dough for the first time in their lives will be successful.


Do not forget to use olive oil, you will see the difference in texture and taste.

Ingredients for Pocket Pastry Recipe

For the dough:

  • 1 egg white
  • Half a glass of olive oil
  • 1 water glass milk
  • 1 pack of instant yeast (10 g)
  • 1 teaspoon sugar (wipe filled)
  • 1 teaspoon salt (wipe full)
  • 3,5-4 cups flour
  • 1 coffee cup of olive oil to lubricate the intermediate layers

For the above:

  • 1 egg yolk
  • 1 tablespoons of milk
  • love-in-a-mist

For between:

  • Tomato
  • Cucumber
  • White cheese or cheddar cheese

How to Make Pocket Pie Recipe?

  1. Whisk warm milk, egg white, salt, sugar, olive oil and instant yeast in a deep kneading bowl with your hands.
  2. Add 3 glasses of water to this mixture and start kneading.
  3. When the dough starts to come together, add half a glass of flour and continue kneading.
  4. When you get a dough that will not stick to both the hand and the bowl, form a big ball and leave it to ferment for 45 minutes by covering it with a cloth over the kneading bowl. (The weather can also ferment faster in cold summer)
  5. Take the fermented dough to the street, degas it with your hand and roll it.
  6. Divide the roll you prepared into 8 equal parts and turn it into a meringue by rolling it on the counter.
  7. Open each meringues with the help of a rolling pin or rolling pin, not too wide.
  8. Apply olive oil to the face facing you with the help of a brush.
  9. Fold the oiled dough to the left and apply olive oil to the face facing you with the help of a brush.
  10. Finally, close the upper end over the lower end and press lightly with your hand to spread the dough.
  11. Do the same process for all doughs and place them on the baking tray at 3-4 cm intervals. Leave the tray to ferment for 10 minutes.
  12. Whisk the milk and egg yolk. Brush it on the dough with an egg brush, sprinkle with black cumin and bake in a preheated oven at 180 degrees for about 20 minutes.
  13. Take the cooked pastries on the counter, fill them according to your wishes while they are cold or warm and serve.
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"Pocket Pastry3 comments for ”

  • On February 20, 2015 at 19:49

    Hello there. I really liked the recipe. Can we make this recipe from wholemeal flour? if so how much flour should it be?

    • On February 20, 2015 at 21:27

      Hello. After 2,5 water glasses, it is enough to add little by little while kneading and get a dough consistency as in the recipe. Yours sincerely

  • On February 17, 2015 at 15:19

    I came across it while looking for a recipe for my son's birthday, I think the kids will like it :)


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