Spinach Pochette Filling Recipe
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Ingredients: |
Ingredients: Yield: 40 Pochettes Spinach, chopped, 3 bags thawed, and drained Béchamel Sauce 2# Swiss Cheese, shredded 2# Vegetable Base 2 oz Table Ground Black 1 teaspoon Pepper
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Directions: |
Directions:•Working on a clean and sanitized table, lay out the dough allowing 1” between each (maximum 12). NOTE: The dough must stay firm. This should be done at a time of the day when the kitchen is not too hot. The dough is very difficult to work with when hot. •Brush the dough lightly with water. •Place Spinach Pochette Filling in the center of the shell. •Slightly stretch dough to accommodate the filling.•Place dough on top of the filling. •Press the edges to seal both pieces of dough. NOTE: do not flatten the filling.•Using a paring knife, cut 5 slits in the top of the pochettes as indicated below: •First cut – 1 inch. •Second cut – 1½”. •Third cut – 2 inches (center of pochette). •Fourth cut – 1½”. •Fifth cut – 1 inch. •Place the pochettes on a clean lined sheet pan (maximum of 12 per tray) in a 3 x 4 arrangement. •Place the pochettes uncovered in the freezer to allow the product to firm for a minimum of 20 minutes. •Once the product is firm, cover, label, date and freeze. NOTE: Once the pochettes are frozen solid, you may leave on full pans for storage or place in a covered large white lexan. Be sure to place parchment paper between the layers to prevent product from sticking together. |
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