Mexican Piñata Pockets

Make festive finger food by turning pre-made pie crust into Piñata Pockets.

Mexican Pinata pocket is as good as that was looking. I tell you, they smell just as good when they come out of the oven and they are super simple to do. It looks like a sombrero, don’t you think. Black beans go in your bowl. Then, what I’m going to put in here are just some stew tomatoes have already minced. They are chopped and they’ve got nice, green chilies in them. Then in here goes two teaspoons of taco seasoning. It’s perfect for this dish. Now, it’s time for my shredded pepper jack cheese and I love it because it has got lots of flavor. Give it a stir and combine everything together. And what I live about these pockets is that whether it’s an after-school snack or you’re having a little—or you just want a great little treat in front of the TV, this is perfect and it’s super, super fast. Now, let’s talk about how do we make these pockets. What is the dough? Of course, you could use the dough, if you wanted to then roll them out but this is pie crust. I had it my first so I thought I’d use it. Take a biscuit cutter and just cut out little rounds and you’re going to need two per pocket. Now, just peel back your dough. You just need about a teaspoon of—each pocket. Place it right in the center and just make sure you get a little bit of beans, cheese, and a nice tomato, and green chili in there and take one of your rounds. Place it over the top. Be sure you pull it just a little bit because remember, it’s going to be just a little bit larger than the bottom one because it has got to come over the belling same thing on this one. Just pull it ever so slightly and just put it into place. So, take your fork coming in, push, in, push, and you can see your little sombrero hat come to life. Now, these are going to go onto a baking sheet that is pre-greased. Many want to take a little bit of egg wash. This is just one egg that has been scrambled; a little bit of water to that and this is going to go on the top of each one of your little pinata pockets. Now, for my cheese, just a little bit more of my pepper jack goes on top like it looks like little confetti on the top of my sombrero. Now, these go into the oven on 425 degrees for 15 minutes and look at how beautiful they are. Nice and golden brown, serve those with a little bit of salsa and you have a fabulous festive snack. I’m Sandra Lee. Enjoy!