Rollkuchen Meatpockets

I remember the years when I was a teenager, we lived close to the church and my parents would often invite company for lunch. My mom usually had a pot of soup ready and often made Rollkuchen to go along with the soup. They were always the best, even though I have wondered lately about the fact that there is oil in the recipe itself, never mind frying them in oil. She always said the trick is to fry them fast, in very hot oil - a cast iron pan works best. I’m posting her recipe just for variety and choice. For meatpockets you can obviously use any recipe of your choice. The ones already posted are great!

Ingredients:

2 eggs
¾ c milk
2 Tbsp vinegar
2 Tbsp oil
2 cups flour
1 tsp salt
2 generous tsp baking powder

Filling:

left over sloppy joe sauce or chili


Method:

1. In small bowl, mix eggs with fork and then mix in the rest of the wet ingredients.
2. In another larger bowl, mix flour, salt and baking powder, make a well and stir in the wet ingredients. Stir with wooden spoon until all ingredients are mixed well.
3. Knead slightly with hands to smooth, adding milk or flour if needed and roll out thinly on floured board or counter.
4. Place a tsp of filling about one to one and half inches apart in a row, along one end.
5. Fold dough over top of filling and press with a cup to form a perogie like crescent.No need to pinch. Lay on floured cookie sheet until all done before proceeding to fry.
6. Heat about 2 - 3 cups of canola oil – test with a little dough to make sure it fries quickly. The trick to not having deep fried food soak up too much oil is to fry it quickly in very hot fat. Use 2 forks and have a pan lined with paper towel ready.

Don't forget dessert - a few bow ties with strawberry jam or syrup.