@patty.plates: Recipe (Printable version on pattyplates.com) Yields 6 hot pockets Corned Beef 650 g corned beef (2 cans) 4 cloves garlic, minced 1 red onion, diced 1/2 tsp black pepper, ground Hot Pocket Dough 300 g all-purpose flour 4 g baking powder 5 g salt 2 g garlic powder 310 g 0% greek yogurt In a pan over medium heat, add the corned beef and cook until the fat has rendered. Add the garlic, red onion, and black pepper and cook until translucent. Remove from the heat and set aside. In a bowl, combine the flour, baking powder, salt, garlic powder, and greek yogurt until a rough dough forms, about 3-5 minutes. Transfer onto a working surface and continue kneading until the dough is almost smooth and all the flour has been hydrated, about 5-7 minutes. Cover the dough and let it rest for 10 minutes. Roll the dough into a log and divide into 6 even pieces, about 103 g each. Roll each piece of dough into a ball and let rest for another 10 minutes. Using a rolling pin, flatten each dough ball until it becomes a thin sheet, about 1/8” thick. Place a dollop of corned beef filling (about 100 g) in the center and fold over the sides, pinching as you go to seal the dough. You can pinch off any excess dough if the seam is too thick. In a pan over medium-low heat, spray or add a splash of oil then cook the hot pockets for 5-7 minutes a side covered until golden brown on both sides. Enjoy or let cool, wrap in foil or parchment, and freeze for up to 3 months.

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Wednesday 18 March 2026 22:56:55 GMT