Rollkuchen Meatpockets

I remember the years when I was a teenager, we lived close to the church and my parents would often invite company home for lunch. My mom usually had a pot of soup ready and quickly made Rollkuchen to go along with the soup. It was pretty much the same, Sunday after Sunday, but she never stressed and everyone loved the meal. This recipe yields about 24 meatpockets or regular Rollkuchen ... you may want to double it. 

Ingredients:

• 2 eggs
• ¾ c milk
• 2 tablespoons vinegar
• 2 tablespoons oil
• 2 cups flour - could be more
• 1 teaspoon salt
• 2 generous teaspoons baking powder
• 3 - 4 cups oil for frying

Filling:

• 1 - 2 cups left over sloppy joe sauce or chili

Method:

1. In a 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 add the wet ingredients. Stir with wooden spoon, adding in the dry, until all ingredients are mixed well.
3. Dust with flour and knead slightly jsut to gather and smooth. Add flour as needed so it is not sticky. (Can be wrapped and refrigerated at this time to roll and fry later.) Roll out quite thin on floured board or counter. 
4. Place a rounded teaspoon 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 (dipped in flour) to form a perogie like crescent. No need to pinch. Lay on floured cookie sheet until all done before proceeding to fry. (If making regular Rollkuchen, simply cut into two inch strips and cut five inch lengths.  Cut a slit and flip one end through it to make a bow tie)
6. Heat oil – test with a little dough to make sure it fries quickly, or throw in a few kernels of popcorn. Oil is ready when they pop. The trick to not have deep fried food soak up too much oil is to fry quickly in very hot fat. A cast iron works great. Use 2 forks or tongs and have a paper towel lined pan ready.