It has been a long-held dream of mine to make gluten-free hot pockets. I can’t even remember why anymore. (It’s sort of like what happened at the conclusion of the Great Dutch Oven Quest.) I’ve never even eaten a hot pocket of the Hot Pocket ™ variety. (Because, EW.) But the dream persists nonetheless.
(awesome image by n8less)
I’m really not a savory baker. (A baker of savory things? I like to think that I myself am fairly savory. If “savory” is the opposite of “unsavory.”) I don’t bake much bread – I’ve never baked a loaf of gluten-free yeast bread in my life. But I really like this idea of having a freezer full of hand-pies, delicious little meals that are all packaged up in their own goodness, waiting to be brought back to life by the toaster oven. I just had no realistic idea of how to make this dream come true.
So when a friend showed me his newly purchased copy of Flying Apron’s Vegan and Gluten-Free Baking Book, and I thumbed through and saw they had recipes for several different kinds of “apron pockets” I got super excited and ran to reserve the book from the library. Many months later, my name had worked its way to the top of the reserve list and a copy of the cookbook landed in my hot little hands. After a few nights of contemplation and one trip to the farmer’s market, I knew what I wanted to put in my pockets. The actual project went smoothly (I even tracked down my never-used rolling pin!) – the filling was just the right amount for the pockets, and the dough held its integrity while being folded and crimped. I popped them in the oven and when they emerged I could scarcely believe my eyes. There they were, the hot pockets of my dreams! And let me tell you – these babies taste SO good they almost didn’t make it to my freezer.
The Flying Apron pockets call for cooking up a delicious sauce and a yummy filling and then folding these into a disc of dough made using the bakery’s eponymous Flying Apron House Bakery Bread. The bread recipe is the bakery’s signature recipe so, as I did with The Allergen-Free Baker’s Handbook’s brownie recipe, I am going to refrain from posting it here. I will assure you, however, that it makes a terrific hot pocket wrapper. (Though I would add a bit of salt or herbs to the dough as the texture is great but the flavor is a bit bland.)
I will tell you how to make the filling I chose and how to assemble and bake your pockets. And I’ll be delighted to hear how it goes if you try a different GF dough for the wrappers. I am so baking-ignorant that I have no idea if there are special requirements to make a bread dough serve double duty as a pocket-wrapper.
Vegan, Gluten-Free Hot Pockets
1 batch of gluten-free, vegan yeasted bread dough
Roasted Eggplant Caponata (adapted slightly from GF Goddess’s Eggplant Tapenade)
1 large or 2 smallish eggplants
1/2 red onion
5 cloves garlic
2 large tomatoes
Dried oregano, thyme, marjoram
1/2 cup cured pitted olives (like Kalamata, Nicoise etc., not black olives)
2 tablespoons capers
1 tablespoon or more chopped fresh parsley
Preheat the oven to 400.
Peel your eggplants and cut them lengthwise into slices about 3/4-inch thick. Sprinkle them with sea salt and set them aside to let the salt leach out bitterness from the eggplants.
Chop the onion and garlic into large pieces and quarter the tomatoes.
After 10-15 minutes of sitting with the salt, the eggplant should be exuding moisture. Blot with a paper towel and then cut the slices into rough chunks.
In a large bowl, toss the eggplant, onion, garlic, and tomatoes with good-sized glugs of olive oil and balsamic vinegar. Sprinkle with the dried herbs. Stir to coat.
Line a roasting pan with parchment paper (or oil the inside) and put the eggplant, onion, garlic, and tomatoes into the pan. Face the tomatoes cut side up.
Roast in the oven until the eggplant is very tender – this should take an hour or more. Remove from oven and let the veggies cool.
Put the eggplant mixture into a food processor with the olives, pulse until the mixture is mostly pureed. It doesn’t need to be completely smooth.
Mix in capers and chopped parsley. Taste test for seasoning adjustments- more salt? Vinegar? Olive oil? Some pepper? Cover and chill until serving.
Mushroom, Spinach, and Navy Bean Filling (adapted from Flying Apron’s Vegan and Gluten-Free Baking Book)
1 T. olive oil
1 medium red onion, quartered and thinly sliced
3 cloves garlic, minced
6 oz. crimini, baby bella or white button mushrooms, sliced into 1/2-inch slices
1 T. finely chopped fresh basil
1 t. dried oregano, plus more for sprinkling the pockets
1 t. dried rosemary, plus more for sprinkling the pockets
1/2 t. dried thyme, plus more for sprinkling the pockets
1 15 oz. can navy beans, drained and rinsed (or 1 2⁄3 cup cooked navy beans)
5 oz. frozen spinach (half a bag), thawed
Sea salt and fresh ground black pepper
Heat the olive oil in a large sauté pan over medium heat. Add the red onion and sauté until slightly brown, about 7 minutes. Add the garlic and continue to sauté for another 5 minutes. Add the mushrooms and herbs (fresh basil, dried oregano, thyme, rosemary) and cook, stirring occasionally, about 7 minutes. The mushrooms will have started to soften and release their juices. Add the navy beans and stir to combine. Stir in the frozen spinach (it’s okay if it is still a little frozen) and season to taste with salt and pepper. Cook, stirring occasionally, for about 7 more minutes.
Assembling the pockets:
Make dough, sauce, and filling. (I made the sauce a day ahead so it wasn’t such a time-consuming process.)
Preheat oven to 350 degrees.
Take balls of your bread dough and roll them out on a countertop sprinkled with brown rice flour or other gluten-free flour. You want 6-inch circles of dough that are fairly thin but still hold together – the thickness of the discs will depend on the composition of your dough.
Spread a large spoonful Eggplant Caponata over the circle, leaving a 1-inch margin around the perimeter of the dough. On one half of the circle, spread 1/2 cup of filling.
Using a large spatula or your hand (again, depending on how delicate your dough is), bring the other half of the dough up and over the filling. Seal the edges by crimping with your fingers.
Carefully transfer the pockets to a well-oiled baking sheet. Brush the tops with olive oil and sprinkle each pocket with dried herbs.
Bake until the thickest part of the pocket is firm and beginning to brown, about 30 minutes. This took more like 45 minutes for me.
Eat and enjoy your hot, savory deliciousness!