Recipes: some Edible Schoolyard New Orleans favorites
Collard Green Hot PocketsOur middle school cooking classes often make versions of their favorite prepared foods from scratch, like this hot pocket with local collard greens!
3 ½ cups white flour (substitute ½ cup whole wheat flour if desired)
½ lbs (2 sticks) cold unsalted Bbtter
Pinch of Salt
¾ cup (plus or minus) cold water
1 block of cheese (any kind you like)
1 lb of ham
bunch of collards
Preparing the Dough:
1. Add 2 cups flour, salt and half of the butter to mixing bowl.
2. Squeeze butter into flour until incorporated. Butter should be size of peas.
3. Add remaining flour and mix. Add cold water in thirds and work to form into rough ball.
4. On a floured surface knead dough together. Sprinkle either flour or water on ball if dough is too dry or wet.
5. Condense into one ball and cut into 3 equal parts, wrap in plastic wrap and refrigerate overnight.
1. Lightly flour your work surface. Pull off pieces of dough the size of a golf ball and roll out ou counter.
2. Grate cheese, slice ham and rough chop the collard greens.
3. Place dough rounds on baking sheet.
4. Fill with desired amounts - be careful to to fill too much or the hot pockets will be hard to close. Add black pepper or cayenne for extra flavor.
5. Once filled, fold burrito style or pinch together with a fork. Brush top of hot pockets with egg (this will help them stay together while baking).
6. Bake at 350 until you can smell them cooking and they are browned.