Healthyish is my new mantra this summer. How can I stuff my face with delicious pocket foods while keeping my diet well-rounded? How can I make healthy Mexican food so I’m not wanting to undo the button on my jeans after eating? How can I use up the turkey picadillo I made earlier in the week? These healthyish turkey taco and black bean empanadas are the way to go!
Hand pies with ruby red grapefruit curd made with Campari and rosemary for Pi Day.
Pan-fried pork, shrimp and kimchi dumplings for your Chinese New Year celebration.
Sweet potato hand pies with collard greens, spiced black beans and goat cheese in a buttery crust.
Eastern North Carolina barbecue carnitas and sweet local corn stuffed into a gluten-free empanada dough.
We used Sandra Gutierrez’s cornmeal and cassava gluten-free empanada dough recipe from her book “Empanadas: The Hand-Held Pies of Latin America” to make perfect Eastern Carolina BBQ Carnitas pockets.
Okra and tomato dumplings are an easy way to use leftover Summer produce, especially when you pack them into a dumpling wrapper with cheese and tomatoes.
White Peaches Wrapped in Cream Biscuits, by Ellen Gray
Potato Cheddar Pierogi
Sweet potato empanadas with pineapple and coconut, inspired by a recipe for a community cookbook in South Texas.
The World In A Pocket is devoted to exploring the visual world of pocket foods, you know, food-inside-of-food, from the stories to the recipes, origins to modern-day adaptations. On the spectrum of dumplings to empanadas, spanakopita to gyoza, or pierogis to pop tarts, this is our love letter to pockets worldwide + the stories they tell.