Monday, August 31, 2009

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.

22 comments:

  1. I've been waiting for this recipe. Last week on Thursday I was making quick rollkuchen for us since he was having a busy evening in the barns. ..I was so tempted to peek into the scheduled recipe to see what this was all about. They look so yummy. . .and once in awhile .. why not?

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  2. These meat pockets are good and as Lovella says..once in awhile..why not?
    Thanks Anneliese for sharing..

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  3. :0)
    Looks like piroshky and pishky to me. My mom made these and we still have them at parties. We fill them with a hamburger filling, a cabbage filling, or a potato filling.

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  4. You should try filling them with strawberry jam instead of meat! And if you tried it and didn't like it, I'd come and "take care" of them for you :)

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  5. These sound just wonderful! I wonder...can they be frozen?

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  6. I have never had these with meat. A must try. They look so yummy. Kathy

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  7. I have never seen these or heard about them. Another way of adding some savory to our watermelon...
    I thought too, that it was a meat perishky.

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  8. How wonderful! I know I will love these!

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  9. my friend likes to stuff her rollkuchen with all kinds of sweet and savory too. Once in while it is a nice change from the same old. I bet they were delicious.

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  10. Just found your blog today. Lovely! And lots of yummy looking photos and recipes!

    I just started a food blog for myself to gather my favourite recipes in one spot. I'm adding your link to my sidebar!

    http://it-tastes-good.blogspot.com

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  11. They do look yummy! In my college home ec. class we did a test between deep frying and pan frying, measuring the amount of oil that was "gone" after each method. The deep frying method actually only used a scant tablespoon of oil to fry a lot of bread, while the pan frying had caused far more oil to be absorbed by the bread. After that, I never gave deep frying a second thought, but was far more wary of pan frying.

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  12. Ohh.. these look really good! I bet they would work with my gluten-free Roll Kuchen recipe.

    And thanks for that fact, Jill about deep frying. That's great!!

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  13. Oh yummy! Can't wait to try these this week after we have sloppy joes!

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  14. There's always something new and fun to try. They look great, Anneliese.

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  15. Oh my goodness...something new for me. Never heard of rollkuchen pastry for meat but why not? This is very interesting...and certainly worth a try.

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  16. I know that I've seen the recipe for BowTies here on your site...I can't find it now. Can you help please

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  17. Myshka - there are tow recipes under Mennonite Foods - Rollkuchen (Lovella and Judy)

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  18. That looks positively yummy. We make what we call meat pockets, a similar idea but not quite the same.

    Now I want to try your recipe.

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  19. I can't wait to try this!!! It looks so delicious! Thanks =)

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  20. These look great! My mom fills them with fresh Saskatoon berries and a bit of sugar. Yum!!

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  21. This recipe looks very yummy!! My children will love this!!Thank you so much for sharing it!!!
    I just found this blog today and I added your link on my blog so I can remember where you are! I will make this and let you know the results I had!!! God bless,Toni

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  22. You might want to try rice bran oil-the smoke point is 490 which is higher than every other oil except for avocado oil which is too expensive.
    Rice Bran Oil offers many health benefits because the oil come from the bran and ther germ where all the nutrients are-give it a try!!!

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