Savory Brioche Pockets

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Baking these made me feel like I was on a cooking show…I mean wow are these gourmet, and filled with such deliciousness!  For my “twice monthly baking and blogging world”, these were interesting and challenging…and turned out very tasty.  For my “real world, baking in my own kitchen for my family”…can’t see these happening again.  I mean…they were delicious…and held some great surprises…one unexpected, but they just took a lot of time.  If you would like the recipe, check out Carrie’s blog.

I’d say they had four steps, taking two days:

  • The first day, prepare the brioche dough.  Create the starter, allow the first rise, and then overnight it in the fridge for the second rise.

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  • Second day: prepare the filling.  Steam potatoes; add goat cheese and chives, caramelize onions, blanche asparagus

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  • While the filling is cooling, roll out and cut the dough.  I didn’t have a biscuit cutter, so I used a 4 in pyrex bowl.  I felt like I was making sugar cookies. 🙂

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  • Next, was to fill the dough and then cover it to create the pocket.  Lastly giving them an egg yolk wash and popping them into the oven.

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I wasn’t thrilled with the way my egg wash turned out but cutting into one and taking a bite showed that it didn’t matter how beautiful the outside turned out.  These were such a surprise.  The onions, potatoes, and asparagus in the middle were just delicious!…and so gourmet to go with our Thursday night dinner of pork chops haha!

So, the middle of the pocket was one of the hidden surprises but the extra surprise was that I found I had quite a lot of pieces of brioche leftover after creating these pockets.  I put them all together and chilled them again….and…made dessert.  Sticky buns!!  YUM 🙂

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10 thoughts on “Savory Brioche Pockets

  1. Your pockets looks great, as do your sticky buns!! This was a time consuming recipe, but I’m glad I did it. I too was impressed and agree they are gourmet! Even hubbie thought they looked like something we could buy at a favourite bakery!

  2. What a good idea to make the sticky buns with the leftover dough! I think I’d make these again if I got into the habit of making brioche more regularly. They wouldn’t seem like such an undertaking that way.

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