Philly - Pork Pockets
Philly - Pork Pockets

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, philly - pork pockets. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Philly - Pork Pockets is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Philly - Pork Pockets is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook philly - pork pockets using 16 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Philly - Pork Pockets:
  1. Get Meat filling—————
  2. Take 2 pounds pork loin
  3. Take 2 large onion
  4. Take 8 ounces sliced mushrooms
  5. Get To taste kosher salt
  6. Take To taste ground black pepper
  7. Take 10 ounces cheese whiz/ Ragu double cheddar jarred
  8. Prepare 2 tablespoons vegetable oil
  9. Prepare 8 ounces sharp shredded provolone cheese
  10. Get pastry——————–
  11. Take 1-3/4 cup all purpose flour
  12. Take 3/4 cup butter room temperature
  13. Prepare 1/2 cup ice water
  14. Prepare Pinch salt
  15. Take Topping——————
  16. Make ready As needed milk
Steps to make Philly - Pork Pockets:
  1. Get the butter at room temperature.
  2. Slice the pork and Onions thinly
  3. Sauté the pork in the oil with the onions and mushrooms. Season the pork.
  4. Have the cheeses at room temperature.
  5. Mix a quarter of the butter in with the flour, water, salt, and add the water a bit at the time till the dough is mixed and has elasticity to it.
  6. Roll the dough out into a rectangular shape about an eighth of an inch thick.
  7. Spread a quarter of the melted butter on top.
  8. Fold an outer third of the dough back towards the center.
  9. Then fold the other outer third back towards the center.
  10. Roll the dough out again to an eighth of an inch thick.
  11. Repeat the butter and folding again.
  12. Repeat the rolling out of the dough and then fold once again.
  13. Cover with plastic wrap and refrigerate for 30 minutes
  14. Preheat oven 425 degrees Fahrenheit.
  15. Cut the pastry into 6 equal sized pieces.
  16. Take the pork mixture add the Ragu cheese.
  17. Shred the provolone
  18. Add the cheese whiz/ Ragu double cheddar and provolone on top of the pork mixture.
  19. Mix well.
  20. Seal the top of the dough pull it together. Seal the dough.
  21. Put on parchment paper sprayed with nonstick spray. Add the milk to the tops of the pockets. I brushed it on. Have the sealed end down.
  22. Bake in the oven for 25-30 minutes. Let rest 12 minutes.
  23. Serve I hope you enjoy!!

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