Chipotle Breakfast Pockets
Equipment
Ingredients
Main Ingredients
all-purpose flour
300 g
butter (cold)
120 g
milk (cold)
120 ml
eggs
4 piece
cheddar cheese (shredded)
150 g
bacon
200 g
potatoes (diced)
300 g
onion (diced)
1 piece
bell pepper (diced)
1 piece
chipotle peppers in adobo (minced)
2 piece
garlic (minced)
2 piece
olive oil
30 ml
salt
5 g
black pepper
2 g
Instructions
Prepare Ingredients
Dice potatoes, onions, bell peppers and mince chipotle peppers and garlic.
Cook Breakfast Filling
Sauté potatoes, onions, peppers with chipotle and garlic until potatoes are tender.
Cook Bacon and Eggs
Fry bacon until crispy, scramble eggs with cheese.
Make Pastry Dough
Cut cold butter into flour, add milk to form dough.
Assemble Breakfast Pockets
Roll dough, fill with potato mixture, bacon, eggs and cheese, seal edges.
Bake Breakfast Pockets
Bake pockets until golden brown and heated through.
Original recipe
Storage
Store in airtight container. Reheat in oven for best texture.
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