Burro Pockets

Burro Pockets

1/2 onion, diced
1 clove garlic, minced
1 T olive oil
1/4 C TVP
1 can black beans, drained

sauce;
1 can pinto beans, rinsed and drained
1 10 oz can enchilada sauce
1/4 C nutritional yeast
1 t cumin
1 t oregano

dough;
2 1/2 C AP flour
1 C water
2 T yeast
2 t salt
1/4 C oil

Mix all dough ingredients in mixer (or by hand, you Luddite). Knead a little. Allow to rise, covered with a towel, for 30m in a turned off low oven.

Meanwhile, blend all sauce ingredients in blender or food processor.

Saute onion and garlic in oil, then add black beans, TVP and sauce and bring to a boil. Reduce heat and simmer, stirring often, until TVP is cooked and sauce is thickened.

Oil 2 baking sheets and pour a small bowl of water.

Preheat oven to 425 degrees.

Remove dough from oven and punch down. Knead a little. Shape into a ball and divide into 8. Cover with a towel or proceed with filling the pockets.

Roll out your 8th of a ball into an oval. Lay it on your baking sheet and place 1/8th of your filling onto half of the oval. Lightly wet the 'bottom' half of the oval all around the edge and bring the 'top' over the filling to meet the bottom edge and press the edges together with your fingertips.

Bake for 15m or until golden brown.

Yummmm.
These were a riff off of my Camel Pockets. Pretty good, I wasn't in love with the sauce for some reason, but in the end they tasted good. I'll probably keep tinkering around with different fillings. Wrap anything in that bread and it would taste good!

Making progress in the book- it sort of is contrived, like, suddenly when we need backstory we meet a convenient character for her to dump her past history on, plus I was just getting into the real time story and was wrenched back into the past and I'd stopped caring about that...

No knitting progress.

By the way, donkeys are really interesting.