Recipe by Sean Clark
"This is my attempt to recreate my daily lunch circa 1998-1999 in NYC - Golden Sun Meat Pockets."
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green onions, chopped
chopped pickled jalapeno peppers
ground black pepper
1 1/2 cups
This was fun to make and it turned out delicious! I'll definitely be making these again some time.
dough was extremely dry, will never make this again
I followed the recipe exactly as it was written. The meat was awesome! Very close to the pockets sold in the city. Reminds me my college days- BKLYN. However, I had some difficulty with the crust. I stirred in the water and egg but the dough remained crumbly. I added a lot more water but ran out of time so I quickly threw in another egg, which held it together. Because of this, the crust was not light and flakey. It was rather heavy and dense. I am not an expert so I am not sure what the appropriate remedy would have been for the crust. I will def try this again with modifications to the crust.
Loved the filling!! Had a problem with the "pocket"; even tho I am a pie maker, it just didn't work well for me. I will try the recipe again with my own crust recipe. Thanks for the trip down memory lane, devaudio.
Great recipe... the trick to a good dough is to use ice cold water so it will hold together... The meat mixture was really tasty and very NYC.
This is definitely a keeper recipe!
My family loved it and it was fairly easy to make.
The only adjustments or changes I made is I used butter instead of vegetable shortening (as always) and I used freshly ground soft wheat flour.
These were delicious! I did make some alterations, however. I added some seasoned potatoes while the beef was simmering, instead of bread crumbs. I also added some sharp cheddar cheese and my husband LOVED them!!! Totally making these again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Meat Pockets
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 295
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