Philly - Pork Pockets
Kind like a cross between philly cheese steak meets beef Wellington, using pork loin.
Philly - Pork Pockets
Kind like a cross between philly cheese steak meets beef Wellington, using pork loin.
Open in Cookpad AppSteps
- 1
Get the butter at room temperature.
- 2
Slice the pork and Onions thinly
- 3
Sauté the pork in the oil with the onions and mushrooms. Season the pork.
- 4
Have the cheeses at room temperature.
- 5
Mix a quarter of the butter in with the flour, water, salt, and add the water a bit at the time till the dough is mixed and has elasticity to it.
- 6
Roll the dough out into a rectangular shape about an eighth of an inch thick.
- 7
Spread a quarter of the melted butter on top.
- 8
Fold an outer third of the dough back towards the center.
- 9
Then fold the other outer third back towards the center.
- 10
Roll the dough out again to an eighth of an inch thick.
- 11
Repeat the butter and folding again.
- 12
Repeat the rolling out of the dough and then fold once again.
- 13
Cover with plastic wrap and refrigerate for 30 minutes
- 14
Preheat oven 425 degrees Fahrenheit.
- 15
Cut the pastry into 6 equal sized pieces.
- 16
Take the pork mixture add the Ragu cheese.
- 17
Shred the provolone
- 18
Add the cheese whiz/ Ragu double cheddar and provolone on top of the pork mixture.
- 19
Mix well.
- 20
Seal the top of the dough pull it together. Seal the dough.
- 21
Put on parchment paper sprayed with nonstick spray. Add the milk to the tops of the pockets. I brushed it on. Have the sealed end down.
- 22
Bake in the oven for 25-30 minutes. Let rest 12 minutes.
- 23
Serve I hope you enjoy!!
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