Raw Pockets with Leek and Roasted Cauliflower

Prepare large vegetable-filled pockets for lunch or dinner, and smaller ones for a party. Pair the large ones with a big bowl of salad, and the small ones with a glass of good wine.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 18

Ingredients

Dough

  • 380 g Wheat flour, white, multi-purpose

  • 190 g Butter, unsalted

  • 2 pinch Salt, table

  • 125 g Cheese, groats

  • 250 ml Water

Filling

  • 550 g Cauliflower, fresh

  • 3 spoons Oil, olive

  • 100 g Butter, unsalted

  • 2 piece Leek

  • 2 spoons Wheat flour, white, multi-purpose

  • 625 ml Milk, whole milk

  • pieces Salt, table

  • 200 g Cheese, groats

  • 1 piece Egg, fresh

Steps

  1. First, prepare the dough. In a multipurpose processor, add flour, cubed butter, salt, and cheese. Process the ingredients until you get a crumbly mixture. Pour in 125 ml of water, mix (chop) for 4 seconds, then add the remaining water and mix for another 2 seconds. Transfer the dough to a bowl, quickly knead it with cold hands, shape it into a ball, wrap it in food wrap, and store it in the refrigerator.

  2. While the dough rests, prepare the filling. Preheat the oven to 180°C. Clean the cauliflower, wash it, and divide it into large florets. Arrange them in a baking dish, drizzle with olive oil, and season with salt. Place the dish in the preheated oven for 10 minutes to let the edges of the cauliflower slightly brown. Remove the dish from the oven, stir the cauliflower, and bake for another 5 minutes. Remove from the oven and let it cool.

  3. Clean the leek, cut it in half lengthwise, wash it under running water, and finely chop it. Sauté it in melted butter. Sprinkle flour over the leek and cook while stirring for 1 minute, then slowly pour in the milk. Season with pepper and salt to taste, and cook over moderate heat while stirring until the sauce thickens. Remove from heat and let it cool.

  4. Roll out the dough on a lightly floured surface to a thickness of 3 mm. Using a round cutter (like a glass), cut out approximately 18 circles (13 to 15 cm in diameter).

  5. First, mix the roasted cauliflower into the leek sauce, then add the grated cheese. Taste and adjust seasoning with salt and/or pepper if needed. Place a spoonful of the filling in the center of each dough circle. Shape the pockets, place them on a baking sheet lined with parchment paper, and brush the tops with beaten egg. Bake the pockets in the preheated oven for 20 minutes or until they turn a beautiful golden brown color.

Nutrition Information (Per 100g)

  • Calories: 276.12 kcal
  • Fat: 18.4 g
    • Saturated Fat: 10.4 g
  • Carbohydrates: 19.05 g
    • Sugars: 0.85 g
  • Protein: 7.1 g
  • Fiber: 1.1 g