Dinner was a huge success tonight, and I'm relieved because it was something of an experiment: vegetable pot pockets (like pot pie, but...pockets). My mom used to make this with chicken and cream of chicken soup, but that's not kosher, so I altered it a little and it worked out really well!
- philo dough
- cream of broccoli soup (cream of mushroom would work too, but neither of us like mushrooms)
- mixed veggies (I used carrots, broccoli, green beans, and cauliflower)
Preheat oven to 375. Roll out dough into four squares on a greased cookie sheet. Chop vegetables. Spoon cream of broccoli soup and some chopped veggies onto two of the four squares. Take the other two squares and press them on top of the first two, making pockets. I tried them closed, and open at one end, and we decided we like them better open...cools faster that way. Stick them in the oven for 18-25 minutes or until brown. Let them cool, and enjoy!
Here's a picture:
The boy absolutely loved it. He said "Oooh when are you going to make this again? It's amazing!" That's a huge compliment coming from my favorite foodie :-)
Shavua Tov, everyone!