Pastry Pocket Meals from Around the World

Bread is a universal thing. Every culture has its own forms of flour-based pastry: naan from India, chapati from Kenya, baguettes from France, focaccia from Italy, pandesal from the Philippines, bao from China, arepas from South America, and on and on. In addition, many cultures use bread or pastry to wrap around other ingredients to form a meal in a pocket. Here is a collection of recipes for "pastry pocket meals" from all over the world! And if you're not a big pastry chef, don't despair - several of these recipes rely on pre-made pastry, such as tortillas, wonton wrappers, store-bought pizza dough or pitas, or frozen puff pastry. 

Pierogis (Poland)

[Note: This recipe makes about 32 pierogi cut with a 3-inch cutter; the recipe may be halved.]

4 cups flour (plus more for kneading)

2 eggs

2 tsp salt, divided

1/2 cup water

2 russet potatoes (about 1 lb), peeled and cubed

1 cup cottage cheese or farmer’s cheese

1/4 cup sour cream

Freshly ground black pepper to taste

4 Tbsp butter, for sauteing

In a large mixing bowl, whisk together the flour and 1 tsp salt. Make a well in the center and add the eggs and water. Mix until a soft dough forms, then knead on a floured board for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes. (You can make the dough ahead and refrigerate immediately after wrapping for up to 24 hours. Allow to sit at room temperature for 30-45 minutes before using.) 

Boil the cubed potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly, then mash until smooth. Transfer potatoes to a large bowl and add 1 tsp salt, farmer's cheese, sour cream, and pepper, stirring and folding until well combined. Taste and adjust seasoning as needed. Allow to cool completely. While the filling is cooling, roll out the dough on a floured surface until it’s about 1/8-inch thick. Cut out 3- to 4-inch circles using a biscuit cutter or thin-edged bowl. Place a teaspoon or so of the filling in the center of each circle. Fold in half and pinch the edges together tightly to seal in filling. Bring a large pot of salted water to a gentle boil. Add pierogis in batches, ensuring not to overcrowd the pot. Scoop up from bottom to prevent sticking. Once they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and saute in butter until golden brown.

Serve the pierogis with a white sauce or top with caramelized onions, if desired. 

Spicy Beef and Cheese Empanadas (Mexico)

3-1/4 cups flour
3/4 cup butter
2 tsp salt, divided
3 eggs, divided
1/2 cup ice cold water
1-1/2 Tbsp apple cider (or white) vinegar
1 lb ground beef
1/2 onion, diced (can use frozen)
1/2 Tbsp olive oil
2 tsp minced garlic
2-3 chipotles in adobo (optional)
1 Tbsp adobo sauce (or tomato paste)
1-2 Tbsp chili powder
1/2 tsp cumin
freshly cracked black pepper, to taste
1 cup shredded cheese (Monterey Jack, mozzarella, or a blend)

In a large bowl, whisk 1-1/2 teaspoons of salt into the flour. Cut the butter into slices and add to flour. Use a pastry cutter or your fingers to blend the butter into the flour until it's an evenly crumbly texture. In a small bowl, combine 2 eggs, vinegar, and cold water.  Add to the flour and use a fork or rubber spatula to roughly combine, just enough to form a cohesive ball. Do not knead. Cover tightly with plastic wrap and chill in the refrigerator for at least two hours.

For the beef mixture, saute the onion in oil over medium-high heat for a few minutes. Add ground beef and cook until browned. Drain fat. Add minced garlic and saute briefly. Add chipotles (if using), adobo sauce or tomato paste, chili powder, cumin, 1/2 teaspoon salt, and black pepper to taste. Add a splash of water and let simmer over medium heat for a few minutes, stirring well. 

When ready to bake, divide the chilled dough into quarters and use a rolling pin dusted with flour to roll out one quarter at a time to a 1/4-inch thickness or less on a floured board. Use a large biscuit cutter or narrow-edged bowl to cut out 4-inch circles of dough. Fill each round with 1-2 tablespoons of the beef mixture and top with a generous pinch of shredded cheese. Lift both edges of the round and pinch edges together using your fingers. Lay flat and use the tips of a fork to completely seal the edges. In a small bowl, whisk the remaining egg with a splash of water and brush over the top of the empanadas. 

Bake at 400 degrees for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.

Baked Samosas (India - see here for a more traditional fried recipe)

[Note: If you have a kitchen scale, weighing your ingredients will be the most accurate, but I've also given approximate volumes or amounts.]

500g (3/4 cup) flour
1 tsp salt
110 ml (1/2 cup) vegetable oil
140ml (generous 1/2 cup) warm water
500g potatoes (about 3 medium potatoes), peeled and cubed
2 Tbsp oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1 medium carrot, diced
1 white onion, diced
1 green chili, chopped
2 cloves of garlic, minced
2 tsp curry powder
50g (1/3 cup) peas
100 ml (scant 1/2 cup) water

In a large mixing bowl, combine the flour and salt with the oil, mixing to form a crumbly, breadcrumb-like mixture. Slowly add the warm water until a dough forms. It should stick together but not be overly wet. Cover the dough with a cloth and leave it to rest for 30 minutes.

Preheat the oven at this point to 355 degrees and line a baking tray with parchment paper. Par-boil the diced potatoes for 5-8 minutes until just fork tender, then drain and set aside.

In a pan, heat your oil with mustard seeds and cumin seeds until they start popping, then add onion, chili, and garlic and cook for 6-8 minutes until the onion has softened. Add curry, carrots, peas, potatoes, and a splash of water. As the mixture cooks and thickens, use a spatula or fork to mash about 1/4 to 1/3 of the potatoes. Remove from heat and allow to cool.

When the dough has rested, turn it out onto a lightly floured board and roll out to 0.5cm thick. Using a large cookie cutter or a small bowl, cut circles of dough and then cut each circle in half with a knife. Wet the straight edge of each half circle of dough with a little water, then fold the half circle in half so the straight edge meets, forming a cone shape. Add a tablespoon or two of filling, then wet the rounded edge and pinch to seal. Arrange on the prepared tray, evenly spaced. Brush with oil and bake for 20-25 minutes, or until golden brown. 

Serve with mint-coriander chutney, if desired. 

Gyoza (Japan)

52 wonton wrappers
1 lb ground turkey
1/2 cup green onions, chopped
2 cups cabbage, shredded
2 garlic cloves, pressed
1 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp salt
1 tsp black pepper
1 tbsp oil (per batch)
1/4 cup water (per batch)

In a large bowl, combine the ground turkey with onions, cabbage, garlic, sesame oil, soy sauce, salt, and  pepper. Place an equal portion of filling into each wrapper. Brush the edges with water and pinch to seal tightly. Preheat an oiled skillet on medium-high heat. Place gyoza in the skillet and pan fry until golden brown, about 3 minutes. Add 1/4 cup water, cover with a lid, and let them steam for 3-4 minutes to cook the filling. Serve warm with your favorite sauce.

Steamed Pork Bao (China)

Dough:

3 cups flour
1 Tbsp yeast
3 Tbsp sugar
1 cup warm water
2 Tbsp vegetable oil
1/2 tsp salt

Filling:

1 lb ground pork
2 cups napa cabbage, finely chopped
3 green onions, minced
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp oyster sauce
2 tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp sugar
1/2 tsp white pepper
1/4 tsp five-spice powder
2 Tbsp cornstarch
Salt to taste

In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy and active.

In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and vegetable oil. Mix until a shaggy dough forms. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

While the dough rises, prepare the filling. In a large bowl, combine all filling ingredients and mix thoroughly in one direction until slightly sticky and well combined.

Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball. Flatten each ball into a 4-inch circle, keeping the edges thinner than the center. Place about 2 tablespoons of filling in the center of each circle. Pleat and pinch the edges together, twisting slightly to seal completely. Place each bun on a small square of parchment paper. Cover and let rest for 20-30 minutes.

Fill a steamer or wok with water and bring to a boil. Arrange buns in the steamer basket, leaving space between to expand. Steam over high heat for 15-18 minutes. Do not open the lid during steaming. Turn off heat and let buns rest in the closed steamer for 3 minutes before removing.

Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Calzone (Italy)

1 batch pizza dough, store-bought or homemade, about 2 lbs
1 cup pizza sauce, store-bought or homemade
2 cups mozzarella cheese shredded
½ cup Canadian bacon or ham, diced
½ cup pepperoni, sliced
½ cup sausage, cooked and crumbled
2 Tbsp butter, melted
½ tsp garlic powder
1 Tbsp fresh parsley, chopped

Preheat oven to 425 degrees. Spray a sheet pan with non-stick spray and set aside.

Divide the pizza dough into 4 pieces. Turn onto a lightly floured surface, shape into balls and then roll into ¼ inch thick ovals. Spoon pizza sauce onto one side of each oval. Top with cheese, Canadian bacon, pepperoni, and sausage. Fold dough in half; dampen seams with water and pinch together, then crimp edges all around. Transfer to prepared baking sheets.

In a small bowl combine butter, garlic powder and parsley. Brush the tops of the calzones with butter mixture. Using a sharp knife, slit the tops of the calzones in 2 or 3 spots to create steam vents. Bake 15-17 minutes or until the tops are golden brown. Remove from oven. Let cool 5 minutes before serving.

[Note: Feel free to use any combinations of sauce and fillings that you'd use on pizza: chicken and barbeque sauce, white sauce and shrimp, etc.]

Cornish Pasties (England)

350 g (2-1/2 cups) flour, plus extra for dusting
Pinch of salt
85 g (6 Tbsp) butter, cold, cubed
85 g (6 Tbsp) lard (or Crisco), cold
4-6 Tbsp ice-cold water
1 egg, beaten
350-400 g (3/4 lb) good quality beef skirt or chuck steak, trimmed of excess fat and sinew, and cut into bite-sized pieces
1 medium rutabaga, peeled and diced into bite-sized cubes
1 large onion, peeled and roughly chopped
1-2 Tbsp flour
1-½ teaspoons salt
¾ – 1 teaspoon freshly ground black pepper
25 g (scant 2 Tbsp) butter, cut into small pieces
A little beef stock or water

In a large, chilled mixing bowl, whisk together the 350g flour and pinch salt. Add the 85 g cold, cubed butter and 85 g cold, cubed lard or Crisco to the flour. Using your fingertips or a pastry blender, rub the fat into the flour until the mixture resembles coarse breadcrumbs. Gradually add the cold water, one tablespoon at a time, mixing after each addition. Add just enough water for the dough to come together into a firm, but not sticky, ball. Turn the dough out onto a very lightly floured surface and knead very gently, just to bring it together into a smooth ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

In a large mixing bowl, combine diced vegetables and beef. Sprinkle with the 1-2 tablespoons of plain flour, the 1-½ teaspoons of salt, and the ¾ – 1 teaspoon of freshly ground black pepper and mix thoroughly. 

Preheat oven to 400 degrees. Line a baking tray with parchment paper. Lightly flour your work surface. Unwrap the chilled pastry and divide into 4 or 6 equal pieces. Roll out each piece into a circle approximately ⅛ inch thick and cut into a neat circle. Place a generous portion of filling onto one half of each pastry circle, leaving a ¾ inch border around the edge. Dot a few small pieces of the 25 g butter on top of the filling. Brush the pastry border with the beaten egg wash, then fold the empty half over the filling to create a D-shape. Press the edges together firmly to seal, and crimp the edge to ensure a tight seal.

Transfer the assembled pasty to the prepared baking tray. Repeat with the remaining pastry and filling. Once all pasties are assembled, brush the tops with the beaten egg and make a small slit or two in the top of each pasty to allow steam to escape. Bake for 20-25 minutes, or until just golden. Reduce the oven temperature to 360 degrees and continue to bake for another 25-35 minutes, until the pastry is deep golden brown and crisp. Let rest for at least 10-15 minutes before serving.

Breakfast Tortilla Pockets (England)

4 10-inch flour tortillas, sliced in half
14oz breakfast sausage meat
6 eggs, beaten
4 square slices of cheddar or American cheese, cut diagonally
2 Tbsp butter
Salt & pepper, to taste
drizzle of olive oil

Heat a drizzle of olive oil in a large non-stick pan over medium heat. Fry sausage until browned and cooked through. Set sausage aside and reduce heat to low. Melt the butter, then add the beaten eggs. Cook until large, soft curds form. 

Following the above diagram, lay out a tortilla half with the straight side to your left, then place a triangle of cheese with one side along the flat side and the perpendicular side just below the center of the tortilla. Cover the cheese with a spoonful of egg and one of sausage. Fold the tortilla up along the edge of the cheese, then fold at an angle to form a pocket shape. Tuck the top end of the tortilla inside the pocket. 

In batches, toast both sides of the pockets in a dry pan over medium heat until golden and crispy. 

Stuffed Mediterranean Flatbread with Spiced Lamb (Greece)

4 large flatbreads or naan
1 lb ground lamb
1 onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1/4 cup fresh mint, chopped
1/4 cup plain yogurt
Salt and pepper, to taste
Olive oil for cooking

Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until soft. Add the ground lamb and break it apart with a spoon. Cook until browned. Stir in the cumin, coriander, cinnamon, cayenne pepper, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and mix in the fresh mint and yogurt until well combined.

Preheat a separate skillet or grill over medium heat.

Spread the lamb mixture evenly over half of each flatbread, then fold the other half over to enclose the filling. Cook the stuffed flatbreads on the skillet for about 3-4 minutes on each side until golden and warmed through. Slice into quarters and serve with extra yogurt and fresh mint on the side.

Beef Areyas (Lebanon)

4 pita rounds, store-bought or homemade
1 lb ground beef
1 onion, finely chopped
1/4 cup fresh parsley, finely chopped
1 tsp cumin
1 tsp allspice
1 tsp paprika
Salt and pepper, to taste
Olive oil

In a large bowl, combine ground beef, onion, parsley, cumin, allspice, paprika, salt, and pepper. Mix until well combined. Slice each pita round in half to create pockets. Gently open each half and fill generously with the beef mixture, pressing it down slightly to ensure it’s packed well. Brush the outside of each stuffed pita half with olive oil. Preheat a grill or grill pan over medium-high heat. Place the stuffed pita halves on the grill and grill for about 4-6 minutes on each side, or until the bread is crispy and the filling is cooked through. Remove from heat and let cool for a minute before slicing into triangles. Serve warm.

Pain au Chocolat (France)

You knew I'd have to include a dessert recipe, right?

2 sheets frozen puff pastry, thawed according to package instructions
1 cup semisweet chocolate chips 
1 Tbsp powdered sugar

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Lay one sheet of thawed puff pastry on a cutting board and cut into 6 rectangles approximately 3 inches by 5 inches. Scatter half of the chocolate chips over the pastry. Starting at the short end, roll up each triangle. Repeat with remaining pastry and chocolate chips. Arrange rolled pastry on the prepared baking sheet with the seam on the bottom. Bake for 20 minutes until golden brown and crispy. Transfer to a wire rack to cool completely. Sieve powdered sugar over pastries before serving.

Happy eating!