Yield: 12 pockets
-1 box of Pepperidge Farms Puff Pastry Dough (two sheets come per package), thawed
-2 cups diced baby bella mushrooms
-2 and 1/2 cups finely chopped kale, stems removed
-1 medium white onion, minced
-2 cloves garlic, minced
-1 tablespoon finely chopped fresh rosemary (or dried)
-3 tablespoons butter
-2 tsp salt
Preheat oven to 350 degrees.
Remove the puff pastry from the freezer and place into the refrigerator or on the counter for about an hour prior to making this dish. Set aside for now.
Add the butter into a large skillet. When it’s melted, add the onions & let them cook on low heat for about 15 minutes, or until they are slightly caramelized. Add the garlic, rosemary, & mushrooms and cook for 5 minutes until the mushrooms are halfway cooked through, then add the kale. Pour about 1/2 cup of water into the pan and cover with a lid so that the kale can steam and get soft–about 10 more minutes. Taste for salt and add some if you feel it needs it.
Once the puff pastry sheets are thawed, cut each ply of the sheet into 2 equal parts. This should make 6 equal pieces per sheet (12 all together). Using your hands, gently stretch out a puff pastry square. In the center of the dough, add about 2-3 tablespoons of the vegetable mixture. Bring together the opposite corners and pinch the puff pastry together as best you can. I had a little difficulty with this (as you can tell from the photo). I suggest that if you want your pockets to stay completely closed, dab your fingers into some cold water while you’re pinching them closed–this will help the dough to stay together.
Place the pockets onto a greased baking tray. Bake for about 2o-25 minutes, or until the pastry is golden brown. Enjoy!