These were quite yummy, and I can see the many possibilities - looking forward to seeing what my fellow TWD bakers have stuffed in their pockets. The potato/goat cheese mix is a good base, and I used both asparagus and roasted red pepper on top of it. I like the flexibility of having the dough in the fridge overnight, and maybe I'll try putting some in the freezer sometime. It would be good to pull dough out and make some of these.
I baked them a little too quickly - had the oven up too high - so they were slightly darker than desired, but there were delicious anyway.
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| Roasted red pepper strips |
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| Asaparagus |
Great pics. Your pockets look wonderful. Red pepper would be yummy. There really are so many filling variations to do. I look forward to making these again.
ReplyDeleteI feel a bit like I'm cheating as I didn't get to this recipe last weekend, but I'm definitely cribbing good ideas from what everybody else has done. Your brioche pockets look great!
ReplyDeleteI agree with you, scheduling baking and cooking projects have made me a more confident and creative baker and cook, too. I like both your versions of the pockets - they look delicious.
ReplyDeleteRoasted red pepper sounds like a lovely addition. They certainly needed something to up the ante in the flavor department. I think your pockets look perfectly browned.
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