Because I had so much brioche dough left over, I decided to make the "brioche pockets" from Baking with Julia with some minor changes like using red onions from our CSA box instead of yellow onions and using squash blossoms from the farmer's market instead of asparagus (which is not in season). Observe the process below:
The ingredients: farm potatoes steamed and mashed with goat cheese salt and pepper, squash blossoms (halved), chives (mixed with mashed potatoes later), caramelized onions, and brioche dough (not pictured).
After rolling out the brioche dough and cutting out 24 rounds (two being slightly funky since they were made with scraps), I placed 12 of the rounds on a baking sheet and equally divided the onions.
Then I added a heaping tablespoon of the potato mixture to each.
Then placed the halved squash blossoms on top.
Then I placed the remaining 12 rounds over the rounds on the pan, sealed around the edges with my fingers and brushed with egg wash.
And this is what they look like after they are baked at 350 for 25 minutes.
Served with cucumber watercress salad.
And two dollar award winning chardonnay and aranciata. As you can see, they were quickly devoured--but still with enough for lunch the next day. The next day we ate them with sauerkraut, which made them taste like piroshky because of the eggy dough.