GATHER JOURNAL

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Noemi Bonazzi


    
THE STONE AGE

Jalapeño Pockets

Amuse-Bouche from Issue 8 – Winter 2016 – Origin

Prehistoric only in shape, our hot pocket jalapeño popper hybrid has more to do with the stoned age than the Stone Age (nothing Paleolithic about these ingredients). And what satiates the munchies more than a cheesy, spicy, bready bite? Or, rather, many bites.

makes 16



  • 1 ¾ cups bread flour, plus more for kneading
  • 1 ¼ tsp rapid-rise yeast (instant yeast)
  • 6 Tbsp unsalted butter, cut into small pieces
  • ⅔ cup lukewarm water
  • ⅓ cup finely chopped jalapeño with some seeds, about 4 to 5 peppers
  • 1 Tbsp olive oil, plus more for oiling pan
  • 1 ½ cups shredded Monterey jack cheese
  • ½ cup (4 oz) cream cheese, at room temperature

  • 1

    Stir together flour, yeast, and ¾ tsp salt in a medium mixing bowl. Add butter and work in with your fingers into bits. Mix in the water and stir until a soft dough forms. Knead dough on a lightly floured surface, adding as little additional flour as you can, until supple and springy, about 8 minutes. Form into a ball and place in the cleaned mixing bowl. Cover with a towel and leave in a warm place to rise until doubled in size, 1 to 1½ hours.
  • 2

    Meanwhile, cook jalapeños in oil until tender and starting to brown. Sprinkle with ¼ tsp salt. Cool then mix with cheeses. Let stand at room temperature.
  • 3

    Punch down dough and form into 16 balls. Make a well in the center of a ball and spoon in a Tbsp of jalapeño cheese. Pinch closed. Flatten slightly and roll on a lightly floured surface to ¼-inch thick. Form remaining pockets. Let stand 10 minutes. (These can be chilled at this point. Bring to room temperature before proceeding.)
  • 4

    Heat and lightly oil a skillet over medium heat. Cook pockets in batches, about 4 minutes on each side, until well browned. Eat while they’re hot.