Sourdough Chicken Enchilada Hot Pocket
A rich, creamy, tex-mex filling inside of a buttery, flaky, and savory sourdough pastry. A convenience food packed with nutrition. These hot pockets make a fun meal for the kids to enjoy and eat with their hands.
Equipment
- 1 sheet pan lined with parchment paper
- 1 knife or pizza cutter
- 1 pastry brush
Ingredients
Sourdough Pastry
- 2 Cup flour
- 1 tsp salt
- 1/4 Cup coconut sugar use whatever sugar you like
- 16 Tbs cold butter, cubed or grated
- 1 Cup starter at any stage
Filling
- 1 Cup shredded cooked chicken
- 1 Cup black beans, drained
- 1 Cup grated sharp cheddar cheese
- 1/2 Cup cream cheese
- 1/2 Cup enchilada sauce
- 1 taco seasoning to taste
Egg Wash
- 1 egg
- 1-2 tsp water
Dipping Sauce
- 1 Cup sour cream
- 1 lime, juiced
- 1/4 Cup enchilada sauce
Instructions
Prep pastry dough
- Whisk together dry ingredients for pastry dough.
- Cut in butter with a pastry cutter, 2 knives, blender, or with your hands.
- Add sourdough starter and stir until a ball of dough forms. Knead 5-10 times to bring it together.
- Cover with a tea towel or plastic wrap and set it aside for 1 hour or several days in the fridge.
Making the hot pockets
- mix all filling ingredients in a large bowl.
- Lightly flour work surface and roll out half of the pastry dough. Roll it to about 1/8 inch thick. You need a large rectangle about 8" x 12".
- Cut the dough into 4 long, skinny rectangles and trim the edges to make them straight.
- Add a healthy helping of the filling into each rectangle, placing the filling closer to one end and leaving the other end of the pastry empty.
- Brush the edges with egg wash, fold the empty side of the dough over the top of the filling. Crimp the edges together with a fork to seal it shut.
- Brush the tops of each hot pocket with egg wash, arrange on baking sheet, and bake at 250℉ for about 25 minutes.
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