I think I should get a job at Hot Pockets.
Rapini Galette with Goat Cheese & Red Pepper. This is savory pie number six in my week-long tribute to the oeuvre. And not to brag (too loudly) but every one of my savory pies this week is better than anything Hot Pockets has to offer. So I guess you can look at this marathon as my resume in progress– certain to land me a head honcho type job at Hot Pockets.
Except there is one problem with the plan. I’d be too embarrassed to tell people where I worked.
Because look at the demographics. Do you know who eats Hot Pockets? College Kids and, how do I say this nicely… umm… White Trash! Since I can count myself as having (at one time or another) been in both groups I feel I can say that without too much offense. Because face it, College Kids and White Trash are a powerful market segment in America. How else can you account for the popularity of Hot Pockets?
Hot Pockets were invented in the late 70’s in Los Angeles by two brothers– London educated Iranian Jewish refugees from the Islamic Revolution. Their idea was to create a fast, easily consumed meal that would take advantage of the growing number of microwaves in American homes. Smart guys.
Chef America is the company who started making Hot Pockets. At the time it was doing a few million dollars in business. By the end year 2000 they were America’s number one brand of frozen sandwiches.
In 2000, Nestle bought Chef America for close to one-billion dollars. The brothers, being really good guys, paid everyone in the company a months salary for every year they’d been with the company. Then they began a series of philanthropic ventures, with one brother founding The Paul Merage School of Business at UC Irvine.
So I hope you have a bit more respect for Hot Pockets now, even if you won’t eat them. Because after the week of the genius pie I have served up here– I just know they will be knocking on my door.
serves 6 CLICK here for a printable recipe
- 2 c all-purpose flour, (spooned and leveled)
- 1/4 c extra-virgin olive oil
- 1 t salt, plus more to taste and for boiling water
- 2 bn rapini (1 pound total)
- 1/4 c parmesan cheese, grated
- 3 oz soft young goat cheese, sliced
- 1/2 t red-pepper flakes, or to taste
- 1 T large egg, lightly beaten
In a medium bowl, combine flour, oil, 1‑teaspoon salt, and 1/3‑cup cold water, stir to combine with a fork. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook rapini until bright green, about 1 minute. Using tongs, transfer to a paper-towel-lined plate. Dry well.
Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with rapini in a fairly dense single layer, leaving a 2 1/2‑inch border. Top with red-pepper flakes and goat cheese; season with salt (optional). Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.
SERIOUS FUN FOOD