One of my favorite ways to use up a bunch of random veggies (especially greens) is to make veggie pockets. I use puff pastry sheets for outside, which makes it quick and simple, and if you prepare the “stuffings” ahead, it makes for a pretty easy dinner.
Not too long ago, I ended up with a glut of greens and some mushrooms begging to be used, and caramelized onion makes everything better, so I pulled some puff pastry out of the freezer and got to work.
Flaky, buttery goodness.
The flavors melded really well, and since I sauteed all the veggies in the same pan, just wiping out in between, the cleanup was minimal. Gotta love that! I had leftovers of each topping, so we saved them for an easy meal of grilled pizzas a couple of nights later. The pockets made a great meal served with a simple side salad.
You can make these with whatever combination of veggies and cheeses you like, but here’s the basic recipe. Enjoy!
Veggie Pockets with Mushrooms, Greens, and Caramelized Onions
1 package frozen puff pastry (2 sheets),* thawed
1 onion, peeled, halved, and thinly sliced
1 Tbs butter
1 large or 2 small bunches of greens**
1 garlic clove, peeled and minced
sliced crimini mushrooms
shredded mozzarella and parmesan
olive oil for sautéing
one egg, beaten
Lay the puff pastry out to thaw while you work on the fillings. Preheat the oven to 400°. Heat the butter and about a Tbs of olive oil in a large saute pan over medium heat and add the sliced onions. Cook, stirring, until translucent, and then turn the heat down to low and cook slowly, stirring occasionally, until soft and caramelized. Set aside.
Wash and trim the greens as necessary, making sure to remove any tough stems. Wipe out the pan and heat another Tbs of olive oil over medium high heat. Throw in the garlic and stir around for a minute or so. Add the greens in batches, stirring until they’re reduced enough to add another couple of handfuls. Once all of the greens are a bit wilted, add a splash of water or veggie broth, cover, and reduce the heat to medium. Cook, stirring occasionally, until the greens are tender. Season with salt and pepper to taste. Drain and cool slightly. Remove to a cutting board and chop finely.
Wipe out the pan again and add another Tbs or so of olive oil. Saute the mushrooms over medium heat until they start to give off their juices and are a little browned.
Lay each sheet of puff pastry out on a floured surface and cut diagonally into 2 pieces.*** Heap a portion of the cooked greens into half of each triangle, making sure to leave room at the edges to fold the pastry over and seal it. Top the greens with a handful of mushrooms, a generous dollop of caramelized onions, a handful of mozzarella, and a sprinkling of parmesan cheese. Fold the puff pastry over the filling (so that it makes a smaller triangle) and brush the edges with egg and press together. Press firmly around the edges with the tines of a fork to seal. Brush the top of each pocket with egg and place on a parchment paper-lined baking sheet. Bake for 25 minutes or until golden brown.
* Standard Pepperidge Farm puff pastry (which is widely available) comes in a 17.3-oz package with two sheets. My new favorite brand, Dufour, comes in a 14-oz package with one sheet. I just cut it in half crosswise to start with. Problem solved.
** I’ve tried chard, kale, mustard greens, and a mix. Any cooking greens should work well here.
*** You will only need both sheets if you are making 4 pockets. They do refrigerate or freeze well (reheat in a toaster oven), but you can also halve the recipe and use the extra veggies as toppings for pizza, like we did!