Chicken and Ham Pockets

Makes 12 servings

I like to use leftover meat for this recipe. You can substitute turkey or lamb for the chicken, and you can make whatever size pockets you want. The pockets freeze great—they will keep for 5 days in the fridge or 3 months in an airtight container in the freezer.


3 cups diced cooked chicken
3 cups diced cooked ham
3 cups cubed, boiled, and mashed sweet potatoes
1/4 cup chopped fresh parsley, or VA tablespoons parsley flakes
1 cup cooked brown rice
1 1/2 cups chopped green beans
1 1/2 cups chopped carrots
1 tablespoon brewer's yeast
1 tablespoon bone meal
1/2 teaspoon salt
3 tablespoons butter
2 eggs, beaten

In a large mixing bowl, mix together all the filling ingredients. Set aside.


2/3 cup shortening
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 to 5 tablespoons very cold water
10 cups chicken broth or water, or a combination

1. Cut the shortening into the flour. Add the baking powder and salt and mix until it looks like coarse cornmeal.

2. Add 3 to 5 tablespoons cold water, enough to make your dough the right consistency for rolling—you don't want
    it to be too sticky. Pinch out a piece of dough and flatten it with your hands. If it flattens easily, it is ready for

3. On a lightly floured surface, roll the dough to 1/4 inch thickness and then cut it into 4- to 5-inch squares.
    You don't have to be perfect here.

4. Put 2 tablespoons of the filling inside each square. Fold the dough over and use the back of a fork or your
    fingers to pinch it closed.

5. Set a large stockpot filled with the chicken broth or water on the stove to boil. When all your pockets are
    formed, drop the pockets into the boiling broth.

6. Cover, reduce heat, and simmer for 25 minutes. Remove the pockets from the broth and let cool. To serve, take
    the appropriate number of pockets for your dog and pour some broth over the top. For example, I give my little
    dogs, Cappy and Little Man, two cut-up pockets with lA cup broth, and I give my Labrador, Senny, four to five
    cut-up pockets with 1 cup broth. Store the pockets and the broth separately.





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