Chipotle Taco Pockets
Kids’ll love these! It’s Tex-Mex meets classic Hot Pockets®, but homemade, gluten free, and totally vegetarian—it's a pocketful of yum in every bite. Dunk ‘em in Ooey Gooey Queso Hot Dip, Guacamole, Poco Picante Salsa, or sour cream. Make them half the size to turn them into bite-size appies!
Ingredients
- 1 cup cubed sweet potatoes
- 1 pkg Chipotle Veggie Burger Mix
- 1⁄2 cup boiling water
- 2 tbsp + 1 tsp oil, divided
- 3⁄4 cup no salt added crushed tomatoes
- 1⁄2 cup grated cheddar cheese
- 2 sheets frozen puff pastry, defrosted
Preparation
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Place sweet potatoes in Rectangular Steamer. Cover; microwave on high 3–4 min, or until fork tender.
- In a food processor, combine mix, water, and 2 tbsp oil; pulse to moisten. Add cooked sweet potato and pulse until well combined.
- Heat remaining 1 tsp oil in Sauté Pan over medium-high heat. Add burger mixture; cook 1–2 min, or until warmed through, breaking up large chunks. Add crushed tomatoes and cheese; stir to combine. Mixture will be thick.
- Roll out puff pastry. Cut each sheet into quarters.
- Place about 1⁄3 cup filling in the center of each piece of dough. Fold dough over top filling, forming a triangle. Using a fork, firmly press edges to seal and prick the top of each pocket.
- Arrange on pan (it’s OK if they touch slightly). Bake 18–20 min, or until puffed and deep gold in colour. Let cool a few minutes before serving—the filling will be hot!
Epicure Products Used
Nutritional Information
Per serving(1 taco pocket): Calories 380, Fat 21 g (Saturated 9 g, 0.1 0 g), Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 41 g (Fiber 4 g, Sugars 5 g), Protein 16 g.
Tips
These pockets freeze well—simply pop frozen pockets in the microwave or air fryer to reheat!