12 pockets
Preheated 350 F. oven, about 30 minutes
Prepare dough before the filling. This takes about 1 hour, including rising.
While the dough is rising, make the filling (which takes about 45 min.).
Or, make the filling first and then set aside while you make the dough, which will take more time, overall.
* DOUGH *
In a small cup, mix, then let sit for about 5 minutes:
1 tsp. quick-rising yeast
1/2 tsp. sugar
1/4 cup warm water
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In a large bowl combine:
1 1/3 cups whole wheat bread flour
2 T. unbleached white flour
scant 1/2 tsp. salt
Add the following at the same time, then combine everything thoroughly
with a wooden spoon:
the yeast mixture
1/2 cup water
1 T. olive oil
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Transfer the dough onto a lightly floured (using unbleached white flour) cutting board or clean counter.
Adding only a minimum of white flour to keep dough from sticking to surface and hands while kneading, knead for about 3 to 4 minutes until a smooth ball of dough has been formed. The dough should be soft and pliable.
Place in a very lightly greased mixing bowl (a bit deeper than the dough), and cover with plastic. Let rise for 30 - 45 minutes.
Baking instructions follow the filling recipe, below.
* FILLING *
In saucepan, sauté for 2 to 3 minutes, on medium heat, stirring frequently:
1 T. olive oil
1/2 cup uncooked millet
Stir in:
3/4 cup vegetable broth
Bring to a low boil, reduce heat to simmer, cover and cook for 10 to 12 minutes.
Keep an eye on it!... especially towards the end; if you cook it too long, the millet will start to stick to the pot.
The millet will be done, but still slightly firm.
Remove from heat.
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While the millet is cooking, sauté, until tender, about 5 minutes:
1 T. oil (olive or canola)
1 cup chopped yellow onions
Add, and cook over medium heat, for about 10 minutes (until tender),
stirring occasionally:
1/2 cup fincely diced celery
1/2 cup finely diced carrots
1 cup thinly sliced or finely diced white mushrooms
1 cup peeled, diced potatoes (about 1/4" cubes)
1 cup well-drained, extra firm tofu, chopped into small pieces or tiny cubes
Stir in and cook for a few minutes:
1 1/2 T. tamari
1/2 T. tomato paste
1 tsp. minced fresh garlic
1/4 tsp. dried thyme
1/4 cup fresh herbs (fresh basil or parsley)
1/4 tsp. freshly ground black pepper
2 1/2 T. nutritional yeast
6 T. vegetable broth
Add, mix in, and continue cooking for a few minutes:
the cooked millet
1/2 T. maple syrup
Remove pan from the burner and add:
1/4 cup plain, unsweetened soy milk
1/4 cup medium-toasted bread, finely chopped
Transfer filling into a mixing bowl, and let mostly cool.
Using a hand blender directly in the mixing bowl, roughly blend about half of the filling, but don't purée.
Make the pockets with the dough right away, or store the filling in a covered container in the fridge to make the pockets at later on.
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* Combine dough and filling *
On a lightly floured surface divide dough into 12 pieces, and form each one into a smooth ball. Set aside on a lightly floured cutting board.
With a rolling pin, roll out circles of about 4" diameter for each piece of dough. Sprinkle a little bit of white flour on the dough, rolling pin and/or surface as needed, to keep from sticking.
Place 1/4 cup (packed) of the filling on one side of each piece of dough, leaving empty about 1/4" at the edge. Fold over the other side of the circle together (so you have a half-moon shape).
Pinch the edges together to the pocket is completely sealed.
Use parchment paper in baking dishes, or lightly grease them.
Place the pockets in the pan, allowing at least 1/2" of room between them.
Lightly brush the tops of the pockets with olive oil or butter.
Turn over once during baking. Bake until both sides are very lightly brown.
When fully cooled, well-wrapped pockets can be stored in the freezer.