Wareneki Fruit Pockets Recipes

WARENEKI (FRUIT POCKETS)

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.

PORK CHOP POCKETS

Steps:

• Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
• Top evenly with the onions, peppers, mushrooms, and garlic.
• Sprinkle with the seasoning salt (1 teaspoon per pocket).
• Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
• Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.

WARENEKI

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).

PHILLY STEAK POCKETS

Steps:

• Heat oven to 375°F.
• Unroll dough into 4 rectangles.
• Spread each one with mustard; top with slice roast beef,.
• Top with 1 slice cheese and one quarter of chilies.
• Beginning at short ends roll up.
• Pinch seams closed; place seam side down onto baking sheet.
• Bake for 15-20 minutes or until golden and crisp.