Masa Meat Pockets: A Flexible, Flavor-Packed Favorite

This recipe is all about flexibility—in the ingredients, in the process, and in how it all comes together. It’s one of those dishes that’s satisfying to make and even better to eat, especially when shared.

I’d seen people working with masa before—pressing fresh tortillas by hand, wrapping up fillings, frying them golden—and it always looked kind of magical. So I finally gave it a try. Making the masa is super simple: just masa harina, warm water, and a pinch of salt. That’s it. The dough comes together fast, and it’s soft and easy to handle.

We pressed each round using our French Rolling Pin on our Extra Large Circle Board, then filled them with a mix of sweet Italian sausage, chopped carrots, celery, and a warm blend of cumin, onion powder, salt, pepper, and olive oil. The flavor is bold and comforting all at once.

Once filled and folded, the masa pockets hit a hot pan with a swirl of olive oil and crisp up beautifully. The result is golden, flavorful, and totally satisfying.

What I love about this is how relaxed it can be—no need for perfect shapes or uniform folds. The fun is in the making. You can swap in whatever protein you have on hand or go all veggie with the right seasoning. They’re endlessly adaptable and great for feeding a crowd or making a cozy dinner for two.

As we were eatingK, Erik and I got into this whole conversation about the history of meat pies—how so many cultures around the world have created versions of handheld meals wrapped in dough. It makes sense: portable, filling, and made with what’s available. There’s something timeless about that.

This recipe is a little nod to that idea. A meal you shape by hand, filled with what you love, and eat with joy.

Tools We Used:
→ French Rolling Pin
→ Extra Large Circle Board