Alright, I am going to share a secret with you. (Well, maybe it isn’t much of a secret if you know me or follow me on Instagram or Twitter.) I like laughter. I like to laugh. I love making other people laugh. Laughter is a wonderful thing. I like silliness. I like jokes. I even like bad jokes and I love puns. In fact my brain is far better at connecting random things and making plays on words than it is at anything that would be deemed an appropriate activity for an adult mind. Hence today’s recipe: Haute Pockets.
Now if you look at our sauce company’s name: Marshall’s Haute Sauce. You probably will notice the semi-sound alike 2nd word and how it could be replacing “hot.” Yes it is a play on words but haute also often refers to fashionably elegant, high class, expertly made, or high end. This was intentional. We do believe that the produce that we get from our local farmers is all of those things and we take what we do seriously. I mean, having a place at your table is a serious thing that we do not take lightly. However, we don’t take ourselves so seriously. My wife and I work hard and a lot, but we make each other laugh all the time and often with silliness.
The idea for Haute Pockets has haunted me for awhile. Initially I thought “Oh, we will make pizza dough and then fill them with all these different things and top them with more stuff and on and on…” It is a classic situation where I forget that the best thing about using our sauces in recipes is that you can simplify. You might notice that in a lot of our recipes it doesn’t call for onions. Thats because most of our sauces already have onions in them. The flavor is there already. Sure you could add them for texture or if you just love onions, but that is the great thing about recipes. They are customizable. Well, as long as you aren’t baking. So we aren’t! In this recipe we use puff pastry. Now as far as fillings, the sky is the limit. The only thing I would say to be careful of is moisture. You don’t want to over sauce or add to much that will release a lot of moisture because it will blow out your pockets and nobody wants blown out pockets.
Red Chili Lime, Pepperoni, and Cheese Haute Pocket
- 1 Sheet of puff pastry dough (thawed)
- 1/4 Red Chili Lime Marshall’s Haute Sauce
- 1/2 cup or less of cheese (We recommend a mix of good melting cheese like mozzarella and a touch of a sharper cheese like a sharp or extra sharp but these do have more oil so just be aware.)
- 1/2 cup Pepperoni
- Now for both recipes you are going to bake at 375 so you might as well set it to preheat while you work.
- Lightly flour a surface and lay down your pastry sheet. With a lightly dusted rolling pin, roll out the dough until the seams are smooth and it is around 1/8th an inch thick. Slice the dough into six roughly even pieces. This will be your three haute pockets.
- Line a baking sheet with parchment and move three squares to the paper. Now add equal parts of your fillings to the center of the squares. Keep in mind that you will need to stretch the other three squares over the fillings and leave about half of an inch around the outside of the square so that you can seal the haute pocket with a fork.
- Cover each full square with a slightly stretched square and use a fork to create a seal. (like a ravioli)
- Then bake for between 12-18 minutes. I know that doesn’t seem specific but times will vary depending on if you have a gas oven, if it is at temp, or just how your oven works. What you are looking for is puffy dough that is golden brown.
Haute Pocket with Mushroom, Asparagus, Extra Sharp White Cheddar, and Marshall’s Haute Spices Potato Rub
- 2 Tbs. Olive Oil
- 1 cup sliced mushroom (we used crimini but you could sub any preferred kind.)
- 1 tsp Marshall’s Haute Spices Potato Rub
- 1 cup of cheese (we used a sharper cheese but you’d be fine with a mellower choice or even a brie)
- 1 cup of asparagus sliced
1. Heat olive oil over medium high heat, once lucid add in asparagus. Don’t stir or move it, just let it sit for 2 minutes.
2. Add in mushrooms and potato rub and let it cook, without stirring, for 2 minutes.
3. Move that mixture to a plate to cool.
4. Repeat the process from the first recipe with the puff pastry.
5. Place equal amounts of mushroom mixture, and cheese on the center of three of the squares.
6. Cover with the remaining three squares. Seal edges with a fork by pressing the edges flat which leaves long tong patterns along the edge.
7. Poke a few holes along the top for steam to escape.
8. Bake for 12-18 minutes. Checking for a golden appearance.
So thats it. Think of it like a fun blue print. A delicious fun blue print. Should you make some changes please let us know either on here or IG or Twitter. We love hearing about how you use what we love to make. Thanks for reading. We hope to see or hear from you soon.