Tuesdays With Dorie: Savory Brioche Pockets

This weeks assignment was to make ‘savory brioche pockets’. Brioche pockets filled with carmelized onions, mashed potatoes, goat cheese, chives and asparagus tips.
I made the brioche on Thursday, let it rise overnight and made the ‘pockets’ on Friday and enjoyed one for lunch with a big salad on Friday.
The brioche is not difficult, I made it once before when we made the pecan sticky buns. I liked the brioche much better in this application than I did in the sticky buns. That was just TOO sweet and TOO buttery!

Make the sponge
let it rise
make the dough–incorporating all that butter never seems like its going to work
knead it forever
let it rise
deflate
Rest in fridge for at least 8 hours. Mine got at least 20 hours

I decided to make 4 pockets and turn the balance of the dough into loaves of brioche

The recipe suggests cutting circles out of the dough and forming them into circular pockets. I’m more familiar with making borekas, which are an empanada style pocket, and its all one piece. I went with what I knew
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I cut off a piece of dough, rolled it out into a round (okay, they usually look like amoebas.) On one half of my amoeba, I layered onions, the potato/goat cheese/chive mixture, and two lightly cooked asparagus tips. Then, I folded the empty half over and sealed it up and put it on a sheet to rise. I made 4 in total and put three of them directly into the freezer for future good eating (tomorrow, perhaps, or maybe for dinner tonight)
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When it had risen long enough, I brushed it with some egg wash and sprinkled on some poppy seeds and coarse salt. Into the oven it went. Out came deliciousness
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I didn’t forget about the other 2/3 of the dough! I divided it into 12-roughly equal sized blobs and put 6 into each baking tin. I put both tins in my ‘proofing box’ (the microwave with the door cracked open so the light stays on)and popped them in the oven when I ran out of time. What came out were some of the most amazing bread I’ve ever baked. Really–more like cake than bread. One of those loaves went into the freezer too.
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It was insanely delicious with butter. Insane!
You’ll be able to see other people’s work at the LYL (leave your link) post at Tuesdays With Dorie. Carrie at Loaves and Stitches is our host for the week, and you’ll be able to find the recipe at her blog.

And you should totally make this. It was a really satisfying-and fancy-lunch. It wasn’t difficult. If you’re not into the ‘pockets’ just make the brioche. It’s really good too!

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12 thoughts on “Tuesdays With Dorie: Savory Brioche Pockets

  1. Your brioche pockets look wonderful. It is like a calzone shape…good idea.
    And your bread looks amazing. Perhaps that is what I should do with the other half of the dough!

  2. Good idea to use some of the dough for a brioche loaf – it’s such a nice treat. Your empanada-style pockets look great.

  3. Our TWD treat of the week was picked by Denise of Chez Us , she chose Brioche Plum Tart, thank you Denise! You can visit her site for the recipe if you would like to give this a try. I had plums all ready to go into this but this morning while my dough was resting I visited Michelle’s site and fell in love with her blueberry brioche and since I had some blueberries to use up, I decided to save the plums for another day and go the blueberry route. I used orange marmalade as my ‘jam’ since the blueberry orange combo is one I really enjoy.I baked in my 10 inch heart tart pan at 375 (since it is a darker tart pan I didn’t want it way over browned on the outside) for 25 minutes and my tart was done! After trying this I have a hard time calling it a tart, to me it is more of a brioche baked in a tart pan :) While I was pressing the dough into the pan, I thought to myself I could probably do two tarts, one blueberry and one plum, and have a thinner “crust” but I decided not to, but now I know that would have worked out fine.And there you have it, a very nice blueberry breakfast bread type tart that the kids really enjoyed and I had the pleasure of making!

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