The first recipe for my 52 family friendly meals and recipes is a serious winner. These bacon leek pockets are so simple and can be eaten any meal of the day. They’re kid approved, freeze well and reheat in the microwave like a dream. My favorite thing to do with this recipe is to double it, freeze one batch and bake off the other to eat right away.
I’m going to spare you a story because the cozy fire is beckoning my name and I’ve already wasted too much time trying to decide if these savory pastries are pockets, empanadas or hand pies. Maybe they’re a little bit of everything. It’s good. It’s easy. It’s quick.
- 1 Medium leek (diced, white and light green parts)
- 4 medium slices applewood smoked bacon (chopped)
- ½ cup mozzarella (shredded)
- ½ cup parmesan (grated)
- ⅓ cup sour cream
- 2 sheets frozen puff pastry (thawed)
- pinch salt and pepper
- 1 beaten egg (for egg wash)
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Toss the bacon and leeks into a pan over medium low heat. Cook until the bacon is cooked through and the leeks are soft.
- Toss the cooked bacon and leeks into a heat safe bowl and mix in the mozzarella, parmesan, sour cream and salt/pepper.
- Cut each pastry puff sheet into four even squares on a lightly floured surface. This will give you 8 squares.
- Brush the egg wash on the edges of the pastry and scoop in ¼ to a ⅓ cup of the bacon leek mixture into the middle of each square.
- Fold the edges over to make a triangle and press them down with a fork to seal them.
- Brush the tops of each bacon leek pocket with some more egg wash and bake for 25 minutes.
This recipe makes 8 decent sized pockets. We ate half of these as our main dish for dinner and then popped them in the microwave for a quick breakfast the next day. So fluffy and savory. I need more.
Want to freeze these? Place uncooked pockets on a baking sheet in the freezer for two hours before individually wrapping them in plastic wrap and putting them in an airtight freezer bag. Preheat your oven to 400 degrees before placing frozen pockets on a parchment paper lined baking sheet. The original recipe calls for 25 minutes, but you’ll need to add an additional 10-15 minutes. Just keep an eye on them to make sure they don’t burn.
Or….. You can thaw them in the fridge overnight and just bake them for the original 25 minutes at 400 degrees.
Time for me to sit by the fire with hot cocoa in hand. Make these pronto!
*Recipe adapted from Ina Garten*