Turkey Pockets

I'm sorry I haven't been posting at my normal pace this year lately.  I have been busy cooking, I just haven't slowed down enough to post it all. 

I've been busy cooking for baby showers galore,

 dinner parties,

co-workers birthdays,

office parties,

Easter dinner,

(I wasn't able to get a picture of the carrot cake

before everyone started to dig in)

and then I traveled and I got sick; and I spent nearly two weeks sick.  This past weekend, after finally breaking down and going to the doctor, I made a Turkey....because before I put it in the brine I was feeling up to it, then the next day when I wasn't feeling up to it, I couldn't waist the Turkey.  It turned out wonderful!  Though neither of us felt very well and we both had a slice or two then called it quits. 
Sunday I was feeling better and was in the kitchen most of the day making these wonderful Turkey Pockets. 

When I went on my detox and Raymond got off it before me, he ate most of the double batch of Runza's I made this year.  They re-heat wonderfully and it was great because I didn't have to cook for him to eat real food while I ate my raw veggies.  After I finished the detox and we got back to our regular routine, I realized our Runza stash was depleted and then thought about how handy that was.  I decided I wanted to make a whole wheat version and stuff it with turkey to keep in the freezer for those nights that neither of us felt like cooking or for those days we don't have leftovers to bring for lunch.  The results turned out well, and we ate 4 of them before I could get them to the freezer.

Ingredients:

Dough

Adapted from food

4 1/3 c. whole wheat flour

1 package active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter

1 teaspoon salt

2 eggs

Egg wash (2 eggs beaten with 2 Tbs water)

Filling

2 bags (12-16oz.) frozen spinach

16 oz mushrooms, chopped

1 onion

4 cloves garlic

4 oz cream cheese

2 cups shredded turkey

salt and pepper to taste

Directions:

Heat the milk, sugar, butter and salt to 110-120 degrees.

Add the yeast, stir,  and let sit to bloom for about 5 minutes.

Add 3 cups of flour and the yeast to a stand mixer and mix well.

Add the eggs and beat well.

Add the additional 1 1/3 cup flour in 3 intervals. Dough should be slightly tacky.  Add water a tablespoon at a time if necessary.

Knead dough for about 10 minutes until elastic.  Place in an oiled bowl, rub oil on top of dough, cover and let sit until dough had doubled.

Meanwhile make turkey filling.

Saute onion in olive oil until soft, about 5 minutes.  Add garlic and saute for 2 minutes.  Add mushrooms and let cook until they release juices.  Add spinach, watercress and turkey.  Add cream cheese in cubes and mix until incorporated.  Add salt and pepper to taste.

After dough has doubled, about an hour.

Knead dough for five minutes and then let rise for 20 minutes.

When dough has risen divide into four sections.  Roll out a section at a time about 1/8 inch thick, while keeping a damp cloth over the top of the other sections.  Divide each section into six equal pieces.  Preheat oven to 360 degrees Fahrenheit.

Top 1/2 of each section with about 1/4 cup of filling.  We had some crandberries in the freezer so I sliced up a few of them and added them to the pockets.

Fold over each section.  Use a bit of water if necessary to seal and press with a fork.

Place pockets on a baking sheet.  Brush with egg and sprinkle with kosher salt.

Bake for 25 minutes or until golden brown.  Let cool on a baking rack, and then enjoy!

These freeze extremely well!  Just wrap in foil, stick in a ziplock bag and freeze.  When ready to eat, pre-heat oven to 400 degrees.  Place frozen runza's in the oven and bake 20-25 minutes, remove foil for the last 5 minutes.