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Spinach Pochette Filling Recipe

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This recipe for Spinach Pochette Filling, by , is from Al's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Al Hamilton
Added: Monday, October 3, 2011


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

•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
•First cut – 1 inch.
•Second cut – 1½”.
•Third cut – 2 inches (center of
•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




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