I fixed these perfect pockets for Liesl’s friends when they came over for her sleepover last night, and they were a hit! You can fill the dough with just about anything you can imagine, but since my daughter would eat chili every other day if she could, that was my first choice. Of course these are made all the more decadent by adding a big ol’ hunk of cheese inside. And fun little crunchies on the outside? Yes please!
For the dough:
- 2 1/2 cups AP flour
- 2 TBS softened butter
- 2 TBS sugar
- 1 tsp salt
- 1 tsp chili powder
- 1 egg, beaten
- 2 TBS canned diced green chilis
- 1/3 C milk at room temperature
- 1/4 cup hot tap water
- 2 1/4 tsp dry active yeast (or one packet)
For the filling:
- 1 lb ground beef
- 1 can chili beans, slightly drained, not rinsed
- 1 TBS cumin
- 1 TBS chili powder
- 1 tsp garlic salt
- 1 tsp dried oregano
- 1/2 tsp pepper
- 4 oz processed cubed cheese
- 1 egg, beaten
- 1 cup crushed Doritos (optional)
- 3-4 TBS chopped cilantro (optional)
Make the dough: Add the hot water to the room temperature milk and sprinkle the yeast over the surface and set aside for 5 minutes. Combine dry ingredients along with the butter in a mixing bowl fitted with the dough hook attachment. Add milk mixture, egg and green chilies. Mix together until the dough forms a ball, and allow dough to knead for an additional 7-10 minutes. Add additional flour if the dough gets too sticky, or water if it’s too dry. Cover with a tea towel and set in a warm place to rise for 2-3 hours. Enjoy the suspense of wondering whether your dough will rise. It’s thrilling, trust me 😉
Make the filling: Brown and drain the ground beef. Add the chili beans, cumin, chili powder, garlic salt, and oregano. Mix together. Smash the beans into the meat slightly.
When dough has risen (alleluia!!!) dump out onto a floured surface and roll to an even thickness. Using a 4 inch round cutter, cut out circles and place a cube of cheese into the middle of each one. And top with meat mixture and extra chilies, if you like!
Bring the edges of the dough up over the filling (this is a little messy!), and pinch all the ends together tight so that none of the delicious fillings escape onto the baking sheet you’re going to use in a moment.
Flip the ball of dough with it’s filling over so you have a smooth, perfect little pocket and place on a lined baking sheet. Repeat with remaining dough and filling. Beat an egg in a small dish with a splash of water. Brush the beaten egg over the top of each chili pocket. Garnish with crushed Doritos and cilantro and bake At 375 for 15-19 minutes until golden.
You’ll have the perfect little handheld pocket of perfection! I dare you not to swoon when the cheese comes oozing forthwith!