These crispy-edged pockets come straight to the table in under twenty minutes with nothing more than heat and a glance at the pan. The shelf provides a complete dinner, so it becomes a matter of browning them until they split and leak. Serve with a sharp side.

Serves 2. 20 minutes, 5 at the stove.

About 70 calories a serving, 0 g protein, 0 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat until it shimmers. Arrange the pocket pies in a single layer and set a timer for five minutes.5 min
2. Turn each pie once and cook for another four to five minutes, until the edges are crisp and brown and the filling begins to leak from the corners. This is your cue that they are hot through.5 min
3. Transfer to a plate and let rest for one minute before eating, so the filling sets slightly.

Note Serve with a sharp vinegar sauce, pickled onions, or a bracing salad to cut the richness. They keep covered in the fridge for a day and reheat in a dry skillet over medium heat for two minutes. If you have time, a squeeze of fresh lemon at the table lifts them.