Vegetable Pockets

3 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp salt
1 envelope active dry yeast
1 1/2 cups water

ONE
1 tsp olive oil
3 leeks, chopped
2 onions, chopped
4 cloves garlic, minced or pressed
2 carrots, chopped
1 tsp ground coriander
1 tsp ground ginger

1 potato, peeled and cubed
1 sweet potato, peeled and cubed

salt and cayenne pepper, to taste

Milk, for brushing

Dissolve the yeast in 1/4 cup of water. In a bowl, mix the flour and salt. Add the yeast and mix, then slowly add the water (only as much as you need) and knead until you have a workable dough. Cover and allow it to rise in a warm place (the oven, for example).

In a saucepan, saute the ingredients in ONE, covered, over low-heat, until tender. In a saucepan, cover the potatoes with water and boil until they can be easily pierced with a fork. Pour the potatoes into the vegetable mix and season to taste.

Take a piece of dough and, in a floured surface, roll into a circle using a rolling pin. Place some of the tuna mixture in the middle, brush the edges of the circle with milk, and fold over. Pinch the edges with a fork. Place in a lightly greased baking sheet, brush with milk, and bake for 12-15 minutes or until firm and golden. Serve with marinara sauce.