I’ve already spoken of the abundance that is summer produce. What I haven’t yet talked about is how to feed your family dinner for $4 a person. The way: puff pastry dough. The good stuff can seem pricey at $10+ a box, but the yield is solid (6-8 servings per box) and combined with cherry tomatoes or fennel or just about any inexpensive vegetable, you can make a filling meal that does not break the bank.
To refresh, I am trying to get you to invest $150 a month from your grocery bill savings and this is a great thing to plug into the menu once a week to get you to that $66,695 number.
The tomato tartlets are easy and the online recipes aren’t in short supply. To mix things up, I’m going to make a pile of Brick for breakfast. A Tunisian recipe from Yotem Ottolenghi’s Jerusalem cookbook, these little breakfast parcels are supposed to be amazing and I’ll transcribe the recipe below.
Speaking of Hot Pockets, here is an equally brilliant and hilarious definitive ranking of every HP out there from STOCKED advisor, Allison Robicelli. I think you’ll agree she is a gem for the ages.
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Brick (Yotem Ottolenghi)
Serves: 4
Prep/Cook Time: 10 minutes
Ingredients:
1C sunflower oil (you can also use grape seed oil)
1/4 package of puffed pastry
6T chopped parsley
3T chopped green onion
4 medium eggs
Salt & pepper to Taste
(I am also going to dip in hot sauce)
Directions:
Heat oil in saucepan to medium high heat.
Place 4x4 inch square of dough in a salad bowl and sprinkle with parsley and green onion.
Press dough down to make a nest and crack in egg and sprinkle with salt and pepper and fold to make a parcel.
Gently place parcel in oil and and cook for 60-90 seconds on each side.
Drain on paper towels and serve immediately.