Monday, March 29, 2010

Pocket Pastries

1 can white beans (or garbanzo beans work well too)
3 potatoes, cut into 1/2 in cubes
3/4 c. carrots, cut into chunks
1 onion, chopped
1 c. chopped cabbage
1/2 stalk celery, chopped
2 Tbsp. Butter or olive oil
2 cloves garlic, minced
1 Tbsp fresh rosemary, chopped OR 1 tsp. dried rosemary
2 - 3 c. chicken broth
1 pkg. cream cheese, softened
Salt and pepper to taste

4 Pkg. crescent rolls OR bread dough

Saute onion and celery in oil until onion is tender. Add garlic, beans, potatoes, carrots, cabbage, rosemary, and broth to pan. Simmer until vegetables are tender. Dont let it boil dry, but you don't want too much liquid leftover either. Usually it is all absorbed about the time they are tender anyway. Stir in cream cheese until smooth. Salt and peppers to taste.

Crescent Dough - Press two crescents together to seal the perforation, forming a rectangle. Top with filling and fold pastry (or dough) over to seal. Place on a cookie sheet. Bake it 350 until dough is done.

Bread dough - Roll dough out and cut into rectangles about twice the size you want your pastries. Top with filling and fold over.

This recipe can be adapted to be vegetarian and even vegan with imitation bouillon, olive oil, and tofutti cream cheese

1 comment:

  1. I will have to try this, it looks very good