• Soyfoodscouncil

All In One Pockets

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

Ingredients 1 recipe filling of your choice (see below)

1 tube (16 oz) refrigerated biscuits


Italian Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water

¾ cup frozen corn

2 Tbsp. chopped onion

2 Tbsp. grated Parmesan cheese

1 clove garlic, minced

3 Tbsp. Ketchup

½ Tsp. Oregano

½ tsp. salt

⅛ tsp. pepper

½ cup shredded mozzarella or soy cheese or 8 – 2” square slices


Curry Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water.

¾ cup frozen peas

2 Tbsp. Ketchup

1 Tbsp. Ground cumin

2½ tsp. ground coriander

¼ tsp. salt

½ cup shredded cheddar or soy cheese or 8 – 2” squares slices


Instructions Preheat oven to 350˚.Combine all the filling ingredients except the slices of cheese. Set aside.Roll each biscuit into a 6 in circle.Place about 2 Tbsp. filling in each circle and top with 1 Tbsp shredded cheese of a 2” square slice.Bring the edges of the biscuit together at the center and pinch the seam shut.Place seam side down on a baking sheet.

Bake 20 minutes, until golden brown.


Notes Makes 8 pockets.

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