Jaymeisha’s Story…..and Recipe!

The Jaymeisha Story

 

January 24, 2012

 

The healthy-alternative cooking class recipe was Roasted Vegetables in Puff Pastry with Rosa Sauce. We thought the students would really like the recipe and look forward to eating it for their dinner…………NOT!!!

 

When they saw that the recipe called for ‘vegetables only’, they complained that there was no meat. I told them they didn’t have to eat what they prepare, but they DID have to make the recipe. I then told them if they didn’t want to eat it, then think of it as an “art project” by creating their vegetables in puff pastry into any shape they wanted to. All the students got into the class as an art project, but again……”they were NOT going to eat them. Once prepared, they all wrote their names on the parchment paper which lined the baking pan that they were baking the vegetables in puff pastry on…..and INTO THE OVEN THEY WENT! When they were fully baked, golden brown and smelling AWESOME…..each student took ‘THEIR PASTRY’ and placed it onto their dinner plate. The only problem was……NO ONE WAS EATING THEM….except Jaymeisha. I asked Jaymeisha “Why are you the only one eating your roasted vegetables in puff pastry”, to which she answered…..”Chef Tim, It’s just a HOT POCKET”! Upon hearing Jaymeisha’s description, EVERYONE ate their “Hot Pocket”. The lesson learned by me……….”Language is a Powerful Tool”, and “Always speak THEIR language”!!!!  All the students LOVED their “HOT POCKET”!!!!!!!!

Please enjoy the recipe for Roasted Vegetable Hot Pockets.

Chef Tim

Roasted Vegetable Hot Pockets with Rosa Sauce

Yield: 8 Servings

Ingredients:

1/2 cup Olive oil (Vegetable or canola oil may be substituted

1 Tbsp. Salt substitute (Kosher salt may be substituted)

2 Tbsp. Black pepper

2 Tbsp. Granulated garlic or garlic powder

1 qt. Water

2 ea. Carrots, peeled, bias sliced lengthwise 1/4”

2 ea. Zucchini, cut in half length-wise, chunked

2 ea. Yellow Squash, cut in half length-wise, chunked

2 ea. Red bell peppers, seeded, chunked (Green bell peppers may be substituted)

2 ea. Eggs

2 oz. Cold water

1 cup Flour

4 ea. Ready-made pie crust dough

24 oz. Rosa Sauce (see recipe)

Procedure:

Pre-heat oven to 500°F

Blanch sliced carrots in boiling water for 2 minutes. Drain and shock in ice water

Place all vegetable into a large mixing bowl and toss by hand until thoroughly combined

Add oil and toss by hand until thoroughly coated

Add salt, pepper & garlic and toss by hand again until all vegetables are evenly seasoned

Place marinated vegetables onto a sheet pan lined with parchment paper or foil

Place vegetables into preheated oven and roast for 12-15 minutes or until caramelized

Remove from oven and cool down in the refrigerator

Reduce oven temperature to 350°F

Place eggs and water into a mixing bowl; beat with a wire whip, creating an egg wash

Lightly coat the prep surface with flour

Lay pie crust dough on floured surface and cut in half, forming a “half-moon” shape

Place 3 ounces of roasted vegetable mixture in the middle of each half pie crust

Brush edges of the pie crust dough with egg wash, using a pastry brush or your fingers

Fold the top of the pie crust dough over the roasted vegetable mix and press the air out

Press the top edge onto the bottom edge, creating a very good seal

Create a final seal by using a fork all around the edge of the pie crust dough

Place vegetable hot pockets onto a sheet pan lined with parchment paper or foil and bake in preheated oven for 20 to 30 minutes, or until pastry is golden brown

Remove from oven and serve on top of Rosa sauce

Rosa Sauce         

Yield: 8 Servings

Ingredients:

32 oz.  Marinara sauce (Homemade or store-bought)

4 oz.   Milk

Procedure:

Heat marinara sauce in a sauce pan over medium heat until it starts to bubble

Add milk and mix with a wire whisk until thoroughly combined

Serve over pasta, chicken or vegetable hot pockets


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