Poutchine au Sac

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/2 cup (120ml) ice water 1/2 cup (120ml) ice water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g ground beef 200g ground beef
• 200g ground pork 200g ground pork
• 1 carrot, finely diced 1 carrot, finely diced
• 1 zucchini, finely diced 1 zucchini, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 15g)
• Carbohydrates: 32g (Sugar: 2g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a few tablespoons at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the ground beef and pork to the skillet, and cook until browned. Drain any excess fat.
5. 5.
   Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for a few minutes until the vegetables are slightly softened.
6. 6.
   Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute to allow the flavors to meld together. Remove from heat and let the filling cool.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles or squares, approximately 5 inches in diameter.
9. 9.
   Place a spoonful of the cooled filling onto one half of each dough circle or square. Fold the other half over the filling to create a pouch. Press the edges together to seal.
10. 10.
    Place the pouches on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 20-25 minutes, or until the pouches are golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat to reduce the fat content in the dish.
• All-purpose flour — Sift the flour before using it to ensure a lighter and fluffier pastry crust.

Tips & Tricks

• For a vegetarian version, replace the ground meat with a mixture of mushrooms and lentils.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Serve the Poutchine au Sac with a side of fresh salad for a complete meal.
• These pouches can be prepared in advance and frozen. Simply reheat them in the oven before serving.
• If you prefer a lighter version, you can brush the pouches with olive oil instead of the egg wash.

Serving advice

Serve the Poutchine au Sac warm as a main course, accompanied by a side salad or steamed vegetables. The pouches can also be enjoyed as a delicious appetizer or snack.

Presentation advice

Arrange the Poutchine au Sac on a platter, garnished with fresh herbs such as parsley or thyme, to enhance the visual appeal. The golden brown color of the pouches will be a feast for the eyes.