What Are Pocket Meals?
A “pocket meal” is a catch-all term for any food where a delicious filling is sealed inside a doughy exterior. Think of savory hand pies, calzones, empanadas, or even hearty breakfast pockets. Their genius lies in their all-in-one design. There’s no need
for separate containers for your protein, carbs, and vegetables, making them the ultimate grab-and-go option for busy days. Because they are self-contained, they eliminate messy leaks and the need for cutlery. This makes them perfect for packed lunches, quick dinners, or even a satisfying snack. The fillings are completely adaptable, from traditional meat and vegetables to creative vegetarian combinations.
The Perfect All-Purpose Dough
The foundation of any great pocket meal is a reliable dough. While store-bought pizza dough or pie crusts are excellent time-savers, making your own is surprisingly simple and cost-effective. A versatile dough can be made with just a few pantry staples: flour, salt, butter or shortening, and ice-cold water. For a basic savory pastry, combine 2 cups of all-purpose flour and a teaspoon of salt. Then, using a pastry blender or your fingers, cut in 1 cup of cold, cubed butter or shortening until the mixture resembles coarse crumbs. Gradually add 4 to 6 tablespoons of ice water, mixing until the dough just comes together. Form it into a disc, wrap it, and let it rest in the refrigerator for at least 30 minutes before rolling. This chilling step is crucial for a flaky, tender crust.
Customizable Filling Ideas
The beauty of pocket meals is their versatility. You can fill them with just about anything, making them a great way to use up leftovers. A key tip for a successful filling is to ensure it's not too wet, which can make the dough soggy. Always let cooked fillings cool completely before assembling your pockets. For a classic beef filling, brown ground beef with diced onions, carrots, and potatoes, then add savory seasonings. A popular vegetarian option includes spinach and paneer or spiced lentils. You can also get creative with fillings like BBQ chicken, spicy black bean and corn, or a classic pepperoni and mozzarella calzone-style filling.
Assembly and Baking Instructions
Once your dough is chilled and your filling is cool, it’s time to assemble. Roll out the dough to about a 1/4-inch thickness and cut it into circles or squares. Place a few tablespoons of filling on one half of the dough, leaving a border around the edge. Fold the dough over the filling to create a half-moon or triangle, and crimp the edges tightly with a fork to seal everything inside. This seal is important to prevent the filling from leaking during baking. For a golden-brown finish, brush the tops with a simple egg wash (one egg beaten with a tablespoon of water). Finally, cut a small slit in the top of each pocket to allow steam to escape. Bake in a preheated oven at around 400°F (200°C) for 20-30 minutes, or until the pastry is golden and puffed.
Storing and Reheating for the Week
Pocket meals are ideal for meal prep because they store and reheat beautifully. You have two main options for making them ahead: freezing them baked or unbaked. To freeze baked pockets, let them cool completely, then wrap each one individually in plastic wrap or foil before placing them in a freezer-safe bag. They can be stored in the freezer for up to three months. To freeze them unbaked, place the assembled but unbaked pockets on a baking sheet and flash-freeze them until solid. Once firm, transfer them to a freezer bag. Unbaked pockets can be baked directly from frozen; just add a few extra minutes to the baking time. To reheat, the oven or an air fryer at around 350°F (175°C) for 15-25 minutes will give you the best, crispy results.
