I never liked pizza pockets, in fact I didn't even try them. I wanted to make a healthy version that I would enjoy and my family could enjoy. My Husband used to eat them so he knew what they tasted like and he said mine were really good and perfect taste. These pizza patties that I made didn't have pepperoni in them, but the last batch did; so you can add pepperoni to yours or anything you like.
Filling
1/2 can of tomato sauce
1/2 an onion diced
1 red pepper diced
1 yellow pepper diced
1/2 cup of chopped mushrooms
1/2 a cup of chopped pepperoni
1 tsp of Italian herbs
1 clove of crushed garlic
1/2 tsp of salt
pinch of pepper
Pastry
1 egg
1 tbsp of honey
pinch of salt
2 cups of almond flour
2 tbsps of coconut flour
1 tsp of apple cider vinegar
Preheat the oven to 350. Saute the onion, mushrooms, peppers, garlic and pepperoni until vegetables are soft. Pour in the sauce and stir. Let the sauce thicken. Add the herbs and salt and pepper. While the filling simmers beat the eggs in a mixer. Add the vanilla and mix. Add the honey and mix again. Add the almond flour and salt and mix well. Add the vinegar and combine. This is where I switched attachments and placed the dough attachment. Add the coconut flour and mix well. The mixture should look thick and almost like dough. Using a spatula scrape the sides into into a big ball. Place the dough onto a piece of parchment paper and then another piece on top of the dough. Using a rolling pin roll the dough out to a medium sized circle and a good thickness, not too thin. Once you have rolled the dough out, line a baking sheet with parchment paper. I used my blender lid to make the circles in the dough. The diameter of the circles are about a 5". Make the circles, you should get about five circles and you can keep rolling the dough out. Carefully lift the circles up and place them on the lined baking sheet. Take a teaspoon and fill half the circle, about 2-3 teaspoons will do. Fold over the pastry so you have a moon shape. Use a plastic fork to crimp the edges. Place in the oven for 9 to 10 minutes. Let them cool and enjoy.
Filling
1/2 can of tomato sauce
1/2 an onion diced
1 red pepper diced
1 yellow pepper diced
1/2 cup of chopped mushrooms
1/2 a cup of chopped pepperoni
1 tsp of Italian herbs
1 clove of crushed garlic
1/2 tsp of salt
pinch of pepper
Pastry
1 egg
1 tbsp of honey
pinch of salt
2 cups of almond flour
2 tbsps of coconut flour
1 tsp of apple cider vinegar
Preheat the oven to 350. Saute the onion, mushrooms, peppers, garlic and pepperoni until vegetables are soft. Pour in the sauce and stir. Let the sauce thicken. Add the herbs and salt and pepper. While the filling simmers beat the eggs in a mixer. Add the vanilla and mix. Add the honey and mix again. Add the almond flour and salt and mix well. Add the vinegar and combine. This is where I switched attachments and placed the dough attachment. Add the coconut flour and mix well. The mixture should look thick and almost like dough. Using a spatula scrape the sides into into a big ball. Place the dough onto a piece of parchment paper and then another piece on top of the dough. Using a rolling pin roll the dough out to a medium sized circle and a good thickness, not too thin. Once you have rolled the dough out, line a baking sheet with parchment paper. I used my blender lid to make the circles in the dough. The diameter of the circles are about a 5". Make the circles, you should get about five circles and you can keep rolling the dough out. Carefully lift the circles up and place them on the lined baking sheet. Take a teaspoon and fill half the circle, about 2-3 teaspoons will do. Fold over the pastry so you have a moon shape. Use a plastic fork to crimp the edges. Place in the oven for 9 to 10 minutes. Let them cool and enjoy.