Hot Party Pockets

Savory FIlled Appetizer Bites Perfect Party Food

Feb 15, 2008 Terri Rutter

This easy, hot hors d'oeuvre is sure to be a crowd pleaser.

All party guests love hot hors d’oeuvres. Passed on a tray, or included in a nice buffet spread, these tasty morsels are a treat. But making them can be time consuming. This recipe uses pre-made, roll-up pie crust, making the dough part a cinch. That they can be filled with just about anything in the refrigerator or pantry to make a delicious pocket means they couldn’t be easier.

This recipe is sure to be a return-to again and again for every party. Make a bunch ahead of time, freeze them, and then throw them in the oven for 15 minutes when company comes over, and in a snap, you have a quick and easy appetizer. Do the same for a tasty late night snack.

Ingredients

• 1 roll of Pillsbury roll-out pie crust
• 1 cup filling of your choice (see below)
• 1 egg, beaten slightly
• ½ cup toasted sesame seeds (optional)

Directions

1. Preheat oven to 350
2. Carefully roll out one sheet of the dough.
3. With a lightly floured rolling pin, roll out dough until it’s about ¼ inch thick
4. Dust the edge of a 2-inch round cutter and cut rounds from the dough. Discard remaining dough or use for another purpose.
5. Using a pastry brush, lightly apply the beaten egg around the edge of each round
6. Fill each round with about a half-teaspoon of meat, vegetables, and a sprinkling of cheese
7. Close pastry around the filling and pinch edges together, making sure dough is completely sealed
8. Brush tops with more beaten egg and sprinkle with toasted sesame seeds
9. Bake until golden brown
10. Serve immediately or cool on rack
11. Little bowls filled with a selection of dipping sauces makes this treat even more fun

Delicious Filling Combinations

(For each combination, mix the ingredients all together, or layer inside the pastry rounds. Taste and season filling before adding to pastry.)

1. Ham and cheddar, Swiss, or Monterey Jack, chopped onions lightly sautéed in olive oil
2. Chopped mushrooms and onions sautéed in butter and a little cream
3. Ground lamb seasoned with Moroccan spice blend and crumbled feta
4. Roasted red peppers and feta
5. Artichoke tapenade and shavings of Parmesan
6. Chopped sun dried tomatoes and mozzarella
7. Chopped cooked Italian meatballs, mozzarella, and Italian tomato sauce
8. Roasted eggplant, feta, chopped sun dried tomatoes
9. Smashed baked potato, chopped onion sautéed in olive oil, shredded cheddar cheese
10. Crumbled bacon, bleu cheese
11. Toasted and chopped walnuts, crumbled bleu cheese, honey
12. Chopped cooked chicken, chopped scallion, a dash of soy sauce
13. Ground pork, salsa, sour cream
14. Refried beans, dash of hot sauce, con queso
15. Scrambled egg, Gruyere, sour cream
16. Crumbled bacon, chopped tomatoes, chopped scallions
17. Sauteed spinach and chopped onion in olive oil, add a splash of lemon juice and crumbled feta

The copyright of the article Hot Party Pockets in Party Food is owned by Terri Rutter. Permission to republish Hot Party Pockets in print or online must be granted by the author in writing.

Fresh herbs always make food taste better.