Warenekifruitpockets Recipes

Steps:

• For Filling: Combine ingredients and set aside. Add more sugar if fruit is not sweet and add more flour if fruit is juicy.
• For Dough: Sift flour and salt into mixing bowl, put in eggs and milk, making a medium soft dough.
• Roll out fairly thin and cut with a circle cutter or glass.
• Place 1 tsp filling into each circle and seal edges, so that no juices escape during cooking. For best results, chill the completed parcels in the fridge for 1 hour.
• Drop them one by one into a pot of boiling water. Cook for 10-15 minutes or until they rise to the surface.
• **For OAMC: freeze in single layer on a cookie sheet until firm. Transfer to a labeled ziploc bag and freeze. To serve: Cook as directed but cook for 20-25 minutes.**.
• Best with cream gravy: 1/2 cup cream, 1 tsp flour, 1 tbsp butter. Combine in small sauce pan and heat until slightly thickened.

Steps:

• For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
• Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
• For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
• Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

Steps:

• Combine all of the dough ingredients together to make a soft dough. Roll out thinly onto a floured board and cut into circles (I like to use a mason jar lid). Blend the filling mixture well and put enough filling to cover half of the circle but leave edges to seal the wareneki. Fold the other half over into a half moon shape then press the edges together with fingers or lightly with a fork. Boil the wareneki for about ten minutes - they will float when cooked. Serve with gravy or butter or after they're boiled you can fry the wareneki with onions and bacon and serve with sour cream (I like mine with ketchup).

Steps:

• Mix all ingredients except bread.
• Spoon about 1/2 cup of the cheese mixture into each pita bread half.