Since this was an experiment, and I didn’t want to make too much of any god-awful filling combination, so I limited by batches. Just multiple the filling ingredients to yield more! Once you’ve prepared your fillings, I’ll explain how to prepare your dough squares and wrap up the inner goodies!



The Crust

  • 2 1/4 teaspoons fine salt
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup light olive oil, plus more for greasing
  • 2/3 cup very cold water

Nutbutter Pocket

  • 1 tablespoon toasted wheat germ
  • 1/3 cup mashed banana
  • 1/4 cup crunchy, unsalted peanut butter
  • 1 tablespoon strawberry jam
  • 1 teaspoon chocolate chips
  • 1 teaspoon hemp seeds

Apple Pie Pocket:

  • 1/3 cup applesauce
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey
  • 2 tablespoons quick oats
  • 1 tablespoon raisins
  • 1 teaspoon crystallized ginger, chopped

Country Breakfast Pocket

  • 1 egg
  • 1 teaspoon milk
  • 1/3 cup shredded cheddar
  • 1 tablespoon chives
  • chopped ham

Pizza Pocket

  • 1 teaspoon tomato sauce
  • 1/3 cup shredded mozzarella
  • 1 tablespoon finely diced roasted peppers or fresh peppers
  • optional: pepperoni

Samosa Pocket

  • 1/2 cup mung beans
  • 1/2 cup cooked mixed vegetables, preferably from a soup stock
  • 2 shakes garam masala
  • 3 shakes yellow curry powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon ginger powder
  • 1 tablespoon raisins


The Crust:

  1. Straight from the NY Times: To make the pastry, in a large bowl combine 4 1/2 cups flour and 1 1/2 teaspoons salt. With pastry cutter or fork, mix in 3/4 cup oil until it forms coarse crumbs. Add 2/3 cup (163 grams) very cold water, a few tablespoons at a time, until mixture just comes together. The dough will be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.

Pocket Fillings:

  1. Nutbutter Pocket (Yields 4) Mix together in a bowl. Store in the refrigerator until you’re ready to wrap!
  2. Apple Pie Pocket (Yields 3) Mix together in a bowl. Store in the refrigerator until you’re ready to wrap!
  3. Country Breakfast Pocket (Yields 2) Beat the egg and milk in a bowl. Scramble in a pan. Transfer to a new bowl and mix with cheddar and chives. Set in the refrigerator until you’re ready to wrap!
  4. Pizza Pocket (Yields 2) Be creative here! Maybe you’re child prefers a Hawaiian pizza? Ham and pineapple please! Maybe buffalo chicken or broccoli? Mince them up and mix in a bowl. Set in the refrigerator until you’re ready to stuff your wrap!
  5. Samosa Pocket (Yields 4-6) Mix in a bowl. Set in the refrigerator until you’re ready to stuff your wrap! You can also take these to a dinner party. Make them glisten with an egg wash. In a small bowl, beat 1 egg with a dash of milk, and use a pastry brush to coat the pockets before baking.

Preparing your Pockets:

  1. Preheat the oven to 375.
  2. Roll out squares of dough that are 4-5 in. long, and 2-3 in. wide (trim edges) – as shown in the Samosa Pockets above.
  3. Place about 2 tbs. of your filling in the center of half of your square. (As shown in the Country Breakfast pocket above.)
  4. Dab your finger in the water, and lightly smear the face-up edges of the dough on the half with the filling. Fold the other half over the top of the filling. Use a fork to seal two sides (See Country Breakfast pocket).
  5. Pick up the pocket so that the third open side is face up (See Apple Pie pocket). This will prevent the filling from oozing out, though some might anyway when pressing down the first two sides – don’t worry! Pinch the third side together. Hold sealed and finish off with a fork on the counter-top. You can the dab the sealed edges with water again.
  6. For adults, or fancy kids, you can brush with an egg wash to glisten the pockets (see Samosa Pocket), or not!
  7. Bake for about 30 minutes, or until the crust is light brown. Let cool for about 10 minutes, and serve. Or, keep in an airtight container in the fridge and pack in your child’s lunchbox. You can also make many extras and freeze them. When you’re ready, defrost and bake for 10-15 minutes, until warm and toasty.