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A question about a recipe: Pizza Pockets

0d16d386 18cb 41c5 9cc9 bcb9ef07af33  edited hot pocket ii

I have a question about the recipe "Pizza Pockets" from modest marce. What's the best way to seal the edges? I am constantly beset by gaping halves no matter how much I mash them together

Rachael is a trusted home cook.

asked over 1 year ago
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HalfPint

HalfPint is a trusted home cook.

added over 1 year ago

I would say "don't overfill with cheese" as tempting as that can be. To keep the seal intact, maybe brush a little beaten egg along the edge and then crimp with a fork. Also important, make small slashes or holes on the top of the pocket to let the steam vent out. This would help you avoid the 'blowouts' that leave gaping halves.

Be53e5fa f5fe 4601 8d5e 7d9c096a5aed  nog
Niknud

Rachael is a trusted home cook.

added over 1 year ago

That's the real tragedy - I didn't overstuff. A measly sprinkling. Maybe doing the egg wash inside of one of the square as PieceofLayerCake recommends.... I'll give it a whirl!

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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

When I egg wash, I only brush one side since egg wash doesn't stick as well to more egg wash. Then I make sure I don't stretch the dough, if you stretch it, no amount of crimping or egg wash will prevent it from shrinking back, especially a relatively lean dough like this.

B060878a 30a3 4de6 b178 d626ffef0fe8  img 1470
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

Btw.... "constantly beset by gaping halves" is going to find its way into my daily conversation from now on. Thank you.

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Niknud

Rachael is a trusted home cook.

added over 1 year ago

Clearly raising the bar in culinary dialogue....although I would have settled for neatly sealed edges. :)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Word to the wise: resist he urge to overfill. Here as with ravioli. Less is more.