Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough (makes 12 small bags)
Filling (recycled-flavor medley)
Finish & assembly
Method
Dough (makes 12 small bags)
- 1
Mix dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder and 1 teaspoon fine salt until evenly combined.
- 2
Cut in butter
Add 6 tablespoons cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 4–6 minutes). Chill 5 minutes if butter softened.
- 3
Add water & form dough
Sprinkle 6 tablespoons ice water over the flour a tablespoon at a time, gently tossing with a fork until dough just comes together. Do not overwork. Turn onto a lightly floured surface and gather into a disc. Wrap in plastic and chill in refrigerator for 20–30 minutes.
- 4
Divide & roll
Preheat oven to 375°F (190°C). Lightly grease two baking sheets with butter or oil. Divide chilled dough into 12 equal pieces (about 1.5 oz / 45 g each). On a lightly floured surface roll each piece into an approximately 5-inch circle (or into rectangles 5x4 inches) about 1/8 inch thick. Keep rolled pieces covered with a towel to prevent drying while you prepare filling.
Filling (recycled-flavor medley)
- 5
Prepare vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/4 cup minced onion and 1 teaspoon minced garlic, cook until softened and translucent, about 3 minutes. Add 1 1/2 cups finely chopped leftover cooked vegetables and cook until warmed through and any excess moisture evaporates, about 3–4 minutes more. Remove from heat and let cool slightly.
- 6
Combine filling ingredients
In a medium bowl combine the cooked vegetables, 3/4 cup stale bread crumbs, 1 cup shredded cheese, 1 beaten egg, 2 tablespoons chopped fresh herbs, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Stir until evenly combined. Taste and adjust seasoning. The mixture should be moist but not runny; if too wet, add a tablespoon more bread crumbs.
Finish & assembly
- 7
Fill and fold
Place roughly 2 tablespoons of filling in the center of each dough circle (leave a 1/2-inch border). Lightly brush the border with a little of the egg wash. Fold dough over the filling to form a half-moon or bring corners together for a small pouch; press and crimp edges with a fork to seal tightly. Transfer sealed parcels to prepared baking sheets, spacing about 1 inch apart.
- 8
Egg wash & sprinkle
Brush each parcel lightly with the remaining egg wash (1 egg beaten with 1 tablespoon water). If desired, sprinkle with coarse sea salt for texture. Chill assembled parcels 10 minutes in refrigerator to help them hold shape while baking.
- 9
Bake
Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pans halfway through, until the pastries are golden brown and crisp.
- 10
Cool & serve
Remove from oven and transfer to a wire rack. Let cool 5 minutes before serving. These 'Recycled Bags' are best warm and can be served with a dipping sauce (yogurt herb dip or ketchup) if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp.
