Sunday, Dec 17th, 2:00PM Eastern                                    

Virtually all cuisines of the world have some sort of savory pocket that they cherish and celebrate. There are Indian samosas. Empanadas are eaten throughout Central America, Portugal and beyond. The Brits have their pasty. We love our savory pockets here in the U.S. too, but since we're less bound by tradition, just about anything goes when it comes to the filling. For this class we'll make two full-size pockets, including one of Ken's all-time favorite fillings - chicken, broccoli, and cheddar. (He's hedging on the second full-size pocket...so many scrumptious choices!) Then we'll make a batch of mini mushroom and goat cheese turnovers, the perfect little appetizer whether you're expecting holiday company...or not. The cold weather and heartier appetites have arrived, and these warm, savory pockets are just the company we need to keep.