Pumpkin, Black Bean, & Green Chile Pockets
October 13, 2014 § 4 Comments
These are my newest twist on my favorite whole wheat pockets. My freezer supply of the roasted chicken, corn, and zucchini pockets was dwindling, and I was starting to get a little nervous every time I ate one. Too soon they would be gone, and those pockets are precious gold on school nights for me!
I had the idea to stuff my leftover chickpea ratatouille from the week into some pockets (this is my new solution to leftovers…pocket-ize it!) but I also had half a can of pumpkin leftover from making pumpkin granola, so I figured I could also use that up, along with some other pantry items, in pocket form.
The filling for these comes together in a flash, which makes these pockets much more do-able as a one day project. This time around I experimented with making them a bit smaller, more empanada than calzone size. I find that sometimes the pockets come out supersize and I end up cutting them in half, which kinda defeats the purpose of having a grab-and-go meal.
You could try lots of combinations here–I think goat cheese or ricotta would be a nice tangy balance to the pumpkin. You could also swap chickpeas or lentils for the black beans. Don’t skip the caramelized onions, though. They really amp up the flavor!
I’m going to sleep well tonight knowing my pocket supply is back where it should be. Phew!
Pumpkin, Black Bean, & Green Chile Pockets
For the Dough:
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
For the Filling:
- 1 tablespoon olive oil
- 1 medium red onion, sliced into thin rings
- 1 1/2 cups pumpkin puree
- 1 egg
- 1 teaspoon pumpkin pie spice (or 1/4 teaspoon each of nutmeg, allspice, ginger and cinnamon)
- 1 15 oz can black beans, drained and rinsed
- 4 tablespoons diced green chiles (1 4 oz can)
- 2 teaspoons garlic powder
- 1 teaspoon salt
Make the dough (step by step pictures in this post):
- Add the yeast and water to a medium bowl. Stir and let sit until the yeast dissolves in the water.
- In a large bowl, combine the flours and salt, and mix thoroughly.
- Add the olive oil and yeast mixture and stir with a wooden spoon until a shaggy dough forms.
- Flour your counter, or place a piece of parchment down and then flour the paper, and dump the dough out on the floured surface.
- Knead the dough for 7-10 minutes. I push the dough down with the heels of my hands, fold it in half, then rotate it. Then, I push it down, fold it, and rotate it again. The dough should be smooth and pliable when you are done kneading it.
- Spray the sides of the bowl you made the dough in with cooking spray or lightly coat with olive oil.
- Place the ball of dough in the bowl and cover the bowl loosely with plastic wrap.
- Let the dough sit for 1-2 hours, until the dough has doubled in size.
- Leave your counter messy and covered in flour, as you will roll out the pockets on your counter in the next part.
While the dough is rising, prepare the filling:
- Heat the tablespoon of olive oil in a pan over medium heat.
- Add the red onion slices and stir to coat in the olive oil.
- Reduce the heat to low and cook until caramelized, stirring occasionally. For me this took about 20 minutes.
- Add the pumpkin puree to a small bowl, and stir in the egg. Season with the pumpkin pie spice.
- In a separate bowl, combine the black beans, chiles, garlic powder, and salt.
When the dough is done rising:
- Divide the dough into 8 balls and cover loosely with plastic wrap. Let sit for another 20 minutes.
- Preheat the oven to 450 degrees.
- Line 2 baking sheets with parchment paper.
- When the 20 minutes are up, roll out a ball of of dough on your floured surface into an oval, as best as you can.
- Spread a heaping spoonful of the pumpkin on the bottom half of the pocket, leaving the edges uncovered.
- Add a few spoonfuls of the black bean and chile mixture, and top with a handful of the caramelized red onions.
- Fold the top half over the filling and press the edges together to seal. Then fold the edges up to make sure the filling is nice and secure in the pocket.
- Transfer the pocket to the baking sheet, and repeat with the remaining dough.
- Brush the top of the pockets with olive oil and use a knife to cut a few slits in the top of each pocket.
- Bake for 20-25 minutes, until the pockets are brown.
- Let cool for 5 minutes before eating. To freeze, let cool completely, place the baking sheets with the pockets in the freezer until frozen, and then wrap the pockets in plastic wrap and transfer to freezer bags.
- To defrost a pocket, I usually let it sit in the fridge overnight, and then take it out of the fridge an hour or so before I want to eat it so it comes to room temperature. You could also take the pocket out of the freezer before you leave for the day, and let it defrost in your bag or lunch box. If I can heat them up before eating (meaning I have access to a microwave and/or toaster), I’ll zap them in the microwave for 30 seconds, then bake or toast in the toaster oven, but they taste delicious at room temperature too.