Puberts…that is my slightly derogatory nickname for teenagers stuck in the hell of puberty. Lately, my most mild mannered child…my sweet, thoughtful, considerate child…my beloved middle son has been the pubert from hell.
If I say up, he swears I said down and informs me that I must be remembering it wrong.
If I call him on something, making sure to keep my voice calm and collected, I’m the eeeeeevil witch who is screaming at him.
And, god forbid I actually do yell at him…well, then it’s the arrival of Armageddon and I’m no longer mom but I’m a hell-spawned demon who is only inhabiting his mom’s body.
Today, Joey drove me bat-shit crazy. I mean totally pull my hair out crazy. So, I decided to cook. The kids seem to expect dinner on a regular basis and getting creative in the kitchen saves my sanity. I ended up making something that would be a cross between a calzone and a hot pocket.
I decided I wanted the crusts of my pocket to be really light and flaky…like a pie crust. So, I went searching and I got lucky. I found the Pioneer Woman’s post about Perfect Pie Crust and decided to give it a shot. That pie crust recipe…hands down the lightest, flakiest, easiest pie crust I have ever made. It will be my go to recipe from now on.
Then I tackled the filling. I knew I wanted something using ground beef. It’s easy, forgiving, and the kids love it. I modified a beef curry recipe I found on cooks.com. Here are the instructions…
- First, make either the Pioneer Woman’s pie crust or your favorite pizza crust recipe. If you make pie crust, pop the bowl in the fridge to chill it while you prepare the filling.
- 2 lbs ground beef
- 4 cloves of garlic, minced
- 1 can of tomato paste (6 oz)
- 1 tbsp Adobo
- 6 largish potatoes, diced (or cubed small…whatever you want to call it)
- 3 tbsp curry powder
- 1 to 1 1/2 cups water
- veggies…I diced a bunch or baby carrots and threw in the leftover corn, peas, and green beans in my fridge
- dice potatoes, garlic, and veggies first
- toss above ingredients into pot (with a little olive oil) over medium heat, cover and cook while you brown ground beef
- brown ground beef in another pot
- once beef is cooked, add tomato paste and Adobo
- heat thoroughly
- add vegetables to beef mixture
- thoroughly mix
- add water, cover, and allow filling to cook until heated through and vegetables are fork tender
- while filling is cooking, roll out pie crust
- see the blue bowl above, that is the cutting template that lets you cut the crust into circles
- once all your crust is cut into circles, break two eggs into your bowl and use a fork to whip them
- lay circle on a greased cookie sheet, add a spoonful of filing to circle, paint egg around half the edge, fold the circle over the filling and crimp the edges shut…the egg helps seal the edges so filling doesn’t leak out
- paint outside of pockets with remainder of egg wash
- bake at 350 until the pocket is lightly browned