Tuesdays with Dorie BWJ: Savory Brioche Pockets

May 21, 2013 at 9:31 am | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 11 Comments
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savory brioche pockets

When work gets super busy, it’s nice to have a dinner you can essentially pull out of the freezer, like Nancy Silverton’s Savory Brioche Pockets stuffed with asparagus, potatoes and cheese (or whatever you fancy, really).  The last time I made her base brioche dough, I assembled a bunch of these little gourmet hot pockets and froze them, unbaked.  Waiting for me until I need them, like everything should, right?  Asparagus is in full swing at the farmers’ markets here, and this makes a great light springtime dinner with a salad and glass of wine.  I can also see these being a good vehicle for those random leftover veggie bits and pieces that are usually kicking around my fridge.

For the recipe, see Baking with Julia by Dorie Greenspan or read Carie’s Loaves and Stitches. There’s also a video of Nancy and Julia making the pockets together.  Don’t forget to check out the rest of the TWD Blogroll!


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  1. Beautiful brioche pocket! I agree, it would be a good way to use up leftover veggies!

  2. Gourmet hot pockets is a great description for these. Freezing them unbaked is a good idea. Yours looks beautiful.

  3. Sounds like a great way to use asparagus!

  4. Looks delicious! How nice you had them in the freezer ready to go. I just may do the same once I get to making these.

  5. I love asparagus, and the combination of goats cheese with asparagus was a no brainer for me. Good idea to freeze them.

  6. My work life has been so busy lately, I absolutely need these in my freezer waiting for me when I get home! Love the asparagus!


  7. I love all your ideas for the brioche – the pockets are great, but there’s so many other possibilities!

  8. Mmm food is always tastier in a pocket! These look and sound delish!

  9. Thinking in advance 🙂 Good for you! I just froze half of the brioche dough – was to lazy to shape more pockets…

  10. What a great pair, brioche and asparagus… My favourite brioche combination in winter is with truffles (the mushrooms, not the chocolates), but this one looks and sounds just wonderful for spring. Thanks for the inspiration!

  11. It looks so delicious!!!

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