Eggplant and Shrimp Stuffed Pockets

Eggplant and shrimp stuffed pockets are very much like meat pies or crawfish pies, except they are stuffed with an eggplant and shrimp stuffing, of course.  For this, you use the same recipe for stuffing as used for the Stuffed Catfish.  While that is cooking, you can begin to put together a crust for the pies.  The crust is a simple recipe that bakes up light and flaky.

4 cups of flour, plus some for rolling out the dough
2 cups of cold water
1 teaspoon of kosher salt
4 tablespoon butter, sliced thinly
olive oil, for burshing on pies

In a bowl, mix the flour, water, kosher salt and butter together using your hands.  Knead the ingredients until they form a cohesive ball.

Preheat the oven to 350 degrees.  Then spread flour generously over the counter.  Put the ball of dough on the flour and roll out using a rolling pin.

Then cut the dough into circles.  I used a bowl and cut around it with a knife.  This may require you rolling the dough out several times, but cut all of the dough into circles.

Now, place the circles on a baking sheet and place a few spoonfuls of stuffing in the center of each circle. 

Fold each circle over so that is makes a half circle shape.  Then, using a fork, press the prongs of the fork into the dough around the edges of the pie. 

Brush each pie lightly with olive oil and place in the oven.

Bake in the oven until crust is flaky, about 20 - 25 minutes, at 350 degrees.

If there is any stuffing left, you can actually use it to make a mini casserole, like this.

Simply put the stuffing in a baking dish and cover with breadcrumbs.  Bake in the oven at 350 degrees until the breadcrumbs brown and form a crust.


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