RECIPE: Curried Beef Sandwich Pockets

Summer meals should be relaxed and easy. In my house, it's a good thing if they're "make it now, grab it whenever you're ready to eat" as the boys are often off on adventures with their friends and not necessarily around to eat when Joe and I do. 

These pocket sandwiches, like my Spicy Pork Pocket Sandwiches, are a huge hit with my teenage boys. They are good to eat either hot or cold, so work well for a picnic or an on-the-road feast if you're travelling. They also freeze well, so stashing a batch in the freezer makes for an easy-to-reheat snack or meal on a day you don't have the time or inclination to cook.

We really like these paired with Cucumber & Bean Salad; they will pair nicely with just about any kind of summer salad, though - this post has a roundup of some of our favourites.

Ingredients:

1 tbsp olive oil

2 cloves garlic, minced

1 onion, chopped

1 lb ground beef

1 carrot, grated

1 zucchini, grated

½ tsp ginger

1 tsp curry powder

½ tsp salt

½ tsp pepper

1 cup plain yogurt

1 tbsp flour

1 lb bread dough - I use my Whole Wheat Refrigerator Bread Dough (or 4 pita breads, halved)

Instructions:

• In a large frying pan, sauté garlic and onion in oil until they start to soften.

• Add ground beef, carrot and zucchini. Cook until no traces of pink remain in beef.

• Add ginger, curry powder, salt and pepper.

• Stir flour into yogurt until smooth. Add to beef mixture and simmer over medium-low heat until mixture thickens.

• Divide the bread dough into 6 or 8 equal pieces (depending how big you want the sandwiches - smaller ones work well for younger kids). Roll a piece of dough out into a rectangle until it's about 1/4" thick. Spoon filling onto one half of the rectangle; fold over and crimp edges to seal. Repeat with remaining pieces of bread dough. Cut 2-3 slashes diagonally across the top of each pocket to allow steam to escape. Arrange on a parchment-lined baking sheet. Cover with a clean dish towel and let rise 20-30 minutes (you can skip this step if you're in a real hurry, the crust will just be thinner and not as fluffy). Bake at 375ºF for about 20 minutes, or until golden brown. Makes 6-8 sandwiches (If you don't want to wrestle with bread dough, spoon filling into pita pockets instead).

Serves 4

I shared this recipe at Full Plate Thursday.

 

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