Most cultures in the world have some sort of pocket pastry
will filling. Russia has piroshky, England has pasties, Latin countries have
empanadas, Asian countries have dumplings. Sure, there are differences but the
idea is the same. This recipe uses super rich brioche dough, filled with
potato, goat cheese, onion and peas. I don’t like asparagus that much so I used
peas instead. I was a bit unsure about making these, but I have made piroshky
before so I just tried to remember what it was like making those. Surprisingly,
these came together so easily. I was super thrilled.
Thankfully, I had made brioche dough a while ago and had
frozen half the batch. I used that here. My dough had been in the freezer a
while so perhaps it didn’t rise as much as it could have, but I think they
turned out great. I really liked the filling and I think the peas were a great
touch. My husband kept calling these pasties, which they are pretty much. These
would have taken a whole lot longer had I had to make the dough, so I guess
it’s never a bad idea to make some dough and have it ready in the freezer!
Recipe from Baking with Julia by Dorie Greenspan, pages
421-422
3 comments:
Great looking brioche pocket! I loved these and think there are so many variations that could be used for the filling.
It is a good idea to have dough waiting in the freezer...makes the process seem less daunting to do all in a day.
Looks great! I wish I had these time consuming doughs already in my freezer! I would have made them by now. Soon. Very, very soon.
I think these would be much more do-able if there was already dough in the freezer. We really enjoyed them, too, but they were time-consuming.
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