Garam Masala Veggie Pockets

My overstuffed pockets leaked a bit during baking. Still tasted great.

Adapted a bit from Heidi Swanson's first book, Cook 1.0, these little puff pastry pockets were a great addition to the tandoori grilled tofu and a giant salad dinner. I changed them only a little by stuffing more veggies inside, leading to a few blowouts, so not as pretty a product. But overall it made me feel better about eating loads of puff pastry, since George didn't like them and they were mine to finish up. All eight of them.

My filling of spiced onions, chickpeas, tomatos and eggplant.

Garam Masala Veggie Pockets
Serves 4 as a side dish

1 small onion (I used red)
1 T butter
2 large tomatoes, diced (I used yellow, which made my pictures very brown indeed)
1 cup cooked eggplant, diced, optional (I already had it on hand)
1 cup cooked chickpeas
1 T garam masala
pinch of salt
1 sheet of puff pastry dough, thawed at room temperature for 30 minutes
1 egg white, whisked

Quickly saute a small onion in the butter over medium-high heat, just until you start to get some good color on it and it's cooked through. Add the tomatoes, eggplant pieces and garam masala. Let cook only to heat through, then pour mixture into a separate bowl and chickpeas.

You can see where I'd already eaten this guy's neighbor. Messy but delicious.

Roll the puff pastry out a bit to thin it, and then cut into 9 pieces. Scoop two tablespoons of filling into the center of each square, pinched the edges together all the way around until you have a fat triangle. Place on parchment paper on a baking sheet and use a fork to crimp the edges. Brush with egg white and bake at 400º for about 20 minutes, until golden brown. Give 'em a few minutes to cool before biting in — that steam is hot!