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Pistachio Pesto Pocket: mozzarella cheese, pistachio pesto, potatoes, and peas wrapped in pizza dough - our most alliterative recipe yet.

Pistachio Pesto Mashed Potatoes Pockets

There’s probably nothing Irish about pesto, but there’s probably nothing Irish about green food coloring in Budweiser either, so I’ll take all judgments for this recipe with a grain of salt.

For most of us, St. Patrick’s day in the US is as much a celebration of other cultures as Cinco de Mayo is. In other words, it’s an excuse to eat a lot of food and wear bright colors, whether or not we know what the holiday is about. And even if we did, we usually won’t by the end of the night.

That’s where this recipe comes in. No, it might not celebrate Irish cultures or traditions, even if it does have potatoes in it. (But considering they’re pistachio pesto mashed potatoes, I’d consider them about as Irish as it is American to slice hot dogs into my ramen noodles.) But at least when you drunkenly smear cheesy green mashed potatoes on your face no one will have an excuse to pinch you.

(Click here for the text-only recipe.)


Pistachio Pesto Mashed Potatoes Pockets

Pistachio Pesto Pocket: pistachio pesto mashed potatoes wrapped with mozzarella cheese and green peas inside pizza dough.

Cheesy doughs of any kind always make for the most delicious and satisfying drunchies. Stuffing said cheesy dough with pistachio pesto mashed potatoes just makes it that much better. Another upside is that it’s relatively simple, and it can be made even simpler by using pre-made ingredients. Just don’t try and make it from scratch if you’ve already been celebrating most of the night. I don’t know what’s at the end of the equation “drunk + blender,” but it can’t be good.

Also, this recipe is party sized and makes about 30 pies. If you don’t need to feed a bunch of drunk people or something with hooves, then you can easily cut it in half.

Tools:

  • Blender or food processor
  • Parchment paper
  • Potato masher
  • Vegetable peeler
  • Upper body strength

Our blender has been getting a lot of love lately.

Ingredients for the Pesto:

  • 1 cup of packed fresh basil
  • 1 cup of green onions, roughly chopped
  • 1/3 cup of pistachios
  • 2/3 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 5 cloves of garlic
  • 1 tsp. pepper

Ingredients for the Mashed Potatoes:

  • 6 large russet potatoes, peeled, boiled, and mashed
  • 1/4 stick of butter, cut into chunks
  • 1 tbsp. salt, or more to taste
  • All of the pesto you just made
  • 2 cups of peas
  • 1/2 to 2/3 cup of whole milk

Ingredients for the Pockets:

  • 32 oz. Mozzarella cheese
  • 4 tubes of pizza dough (we used Pillsbury)
  • Flour

How to Put It in Your Mouth:

For the Pistachio Pesto:

  1. Combine all ingredients in a blender/food processor.
  2. Now blend! You make have to scrape down the sides of your blender or food processor a few times to get it all mixed thoroughly. Also, don’t worry about the salt – you’ll be adding plenty later.

For the Mashed Potatoes:

You can use any mashed potato recipe, but if you decide to use your own, bear in mind that you’re adding pesto to it and may want to go lighter on the other wet ingredients. Otherwise, here’s ours:

  1. Peel and boil the potatoes until fork tender (they should fall apart).
  2. Add the butter, 1/2 cup of milk, salt, and pesto, and mash until smooth.
  3. If needed, add more milk until the mixture is smooth (it probably won’t take more than 2/3 cup total).
  4. Add the peas and mix.

Pistachio Pesto Pocket: mozzarella cheese, pistachio pesto, potatoes, and peas wrapped in pizza dough - our most alliterative recipe yet.

Put it All Together:

  1. Preheat your oven to 400 degrees.
  2. Line a (few) baking sheet(s) with parchment paper.
  3. Unroll one tube of pizza dough on a well-floured surface.
  4. Spoon a thin layer of pesto mashed potatoes on top. Shape into a rectangle about the size of a hot pocket.
  5. Top with slices of mozzarella cheese – as much as you see fit.
  6. Top with a heaping spoon of mashed potatoes and smoothen until level.
  7. Cut the dough so that it will fold over your cheese/potatoes with a little extra room. In other words, make the pie.
  8. Pinch the edges of your pie together to close it and then crimp the edges with a fork.
  9. Place the completed pie on the parchment paper.
  10. Repeat until you run out of dough – you should end up with 7 to 8 pies per tube of dough, or about 28 to 32 pies total.
  11. With 1 sheet in the oven, it will take about 10 minutes to bake. With 2 sheets in the oven, it may take a little longer – up to fourteen minutes until the tops are browned. Just keep an eye on them so they don’t burn.
  12. Take them out of the oven and place on wire rack to cool.

You may have to re-roll the dough a few times to maximize the amount you get out of it – just make sure your work surface, rolling pin, and hands are floured. Also, we used an egg wash for our pies to get that shiny look. If you want to do the same, just whisk one egg with 1 tbsp. of water and brush on top of the pies before baking.

Pistachio Pesto Pocket: pistachio pesto mashed potatoes wrapped with mozzarella cheese and green peas inside pizza dough.

Now enjoy! These pistachio pesto mashed potatoes pockets are best when warm and can be reheated in the microwave.

Photography by Sarah Alice Photography (sarahalice.net)


Text-only recipe.

Pistachio Pesto Mashed Potatoes Pockets

Tools:

  • Blender or food processor
  • Parchment paper
  • Potato masher
  • Upper body strength

Ingredients For the Pesto:

  • 1 cup of packed fresh basil
  • 1 cup of green onions, roughly chopped
  • 1/3 cup of pistachios
  • 2/3 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 5 cloves of garlic
  • 1 tsp. pepper

Ingredients For the Mashed Potatoes

  • 6 large russet potatoes, peeled, boiled, and mashed
  • 1/4 stick of butter, cut into chunks
  • 1 tbsp. salt, or more to taste
  • All of the pesto you just made
  • 2 cups of peas
  • 1/2 to 2/3 cup of whole milk

Ingredients for the Pies:

  • 32 oz. Mozzarella cheese
  • 4 tubes of pizza dough (we used Pillsbury)
  • Flour

How to Put It in Your Mouth

For the Pesto:

  1. Blend the pesto ingredients until smooth. You make have to scrape down the sides of your blender or food processor a few times to get it all mixed thoroughly. Also, don’t worry about adding salt – you’ll be adding plenty later.

For the Mashed Potatoes:

You can use any mashed potato recipe, but if you decide to use your own, bear in mind that you’re adding pesto to it and may want to go lighter on the other wet ingredients. Otherwise, here’s ours:

  1. Peel and boil the potatoes until fork tender (they should fall apart).
  2. Add the butter, 1/3 cup of milk, salt, and pesto, and mash until smooth.
  3. If needed, add more milk until the mixture is smooth (it probably won’t take more than 2/3 cup total).
  4. Add the peas and mix.

Put it All Together:

  1. Preheat oven to 400 degrees.
  2. Line a (few) baking sheet(s) with parchment paper.
  3. Unroll one tube of pizza dough on a well-floured surface.
  4. Spoon a thin layer of pesto mashed potatoes onto a rectangle about the size of a hot pocket.
  5. Top with slices of mozzarella cheese – as much as you see fit.
  6. Top with a heaping spoon of mashed potatoes and smooth until level.
  7. Cut the dough so that it will fold over your cheese/potatoes with a little extra room – in other words, make the pie.
  8. Pinch the edges and then crimp them with a fork – make sure this is done thoroughly because that cheese does not want to stay put. It will leak out in the oven if the pie isn’t sealed well enough.
  9. Place the completed pie on the parchment paper.
  10. Repeat until you run out of dough – you should end up with 7 to 8 pies per tube of dough, or about 28 to 32 pies total.
  11. With 1 sheet in the oven, it will take about 10 minutes to bake. With 2 sheets in the oven, it may take a little longer – up to fourteen minutes until the tops are browned. Just keep an eye on them so they don’t burn.
  12. Take them out of the oven and place on wire rack to cool.

Now enjoy! They’re best when warm and can be reheated in the microwave.

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