Homemade Hungarian Sandwich Pockets
These homemade Hungarian-style sandwich pockets are soft, fluffy and beautifully golden, with a clever folded shape that creates the perfect space for your favourite fillings. I love serving them with salami, cheese, tomato, cucumber and peppers for a simple Hungarian-inspired breakfast or lunch. They’re easy to make, fun to fill and perfect for lunchboxes, picnics or weekend baking.
Ingredients:
150 ml warm water
100 ml milk
1½ tbsp granulated sugar
1½ tsp salt
7 g instant yeast
50 ml vegetable oil
440 g all-purpose flour
35 ml vegetable oil, for brushing between the layers
1 egg yolk, for brushing
Sesame seeds, for topping
Instructions:
Combine the warm water, milk, sugar, yeast, vegetable oil and salt in a large bowl.
Gradually add the flour and knead until you have a soft, smooth and elastic dough.
Cover and let the dough rise in a warm place until approximately doubled in size.
Divide the dough into equal pieces.
Roll each piece into a flat round or oval shape.
Brush lightly with vegetable oil and fold the dough over itself to create the pocket shape.
Place the shaped rolls on a parchment-lined baking sheet and let them rest until slightly puffed.
Brush the tops with egg yolk and sprinkle with sesame seeds.
Bake at 180°C / 350°F for approximately 20–25 minutes, or until beautifully golden and baked through.
Cool slightly, open the pockets and fill with your favourite sandwich ingredients.
Serving suggestion:
Fill with Hungarian-style salami, sliced cheese, tomato, cucumber, sweet peppers, red onion, mustard or Piros Arany.
Storage:
Store cooled sandwich pockets in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze and reheat briefly before serving.