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I used to be so good about preparing make-ahead meals so that I could freeze for busy nights. Lately, I’ve gotten away from that, and instead, eat an excessive amount of rice and beans. Know what’s exciting about rice and beans? Nothing. It’s bland, but it’s cheap, quick, and requires very little hands-on time to prepare. In an attempt to get back to freezer prep, I made these awesome vegan pot pie pockets.
Unlike normal pot pies, these pockets have a much more satisfying crust to filling ratio. Regular pies tend to only have the top crust and jip you of the remaining crust. So sad. Plus, regular pot pies require a spoon and that’s just a hassle. The pockets on the other hand – you could eat them in a box, you could eat them with a fox. You could eat them in a house, you could eat them with a mouse. (It’s gotta be better than green eggs and ham, right?)
Now that I’ve sold you on the perks of pot pie pockets…
Unfortunately, I did not take any pictures while I was making the crust or the filling. I do, however, have pictures of the assembly process.
Start by rolling the dough out to roughly 1/8″ thick. I didn’t have enough space to roll all of the dough out at once, so I did mine in sections and refrigerated the rest. Use a round object, such as a bowl, to cut out circles approximately 6″ in diameter. You can re-roll the scraps to make more pies.
Scoop a spoonful or two of the filling onto each circle. Try to keep the filling more on one half of the dough instead of plopping it right smack in the middle. Also be sure to leave a border.
Fold the circle in half and pinch the edges together. Fold the edge up, then crimp with a fork.
Cut slits in the top, place on a baking sheet, then repeat until you are out of dough or filling.
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