POCKET GOURMET RECIPES

Steps:

• In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
• Cut in shortening.
• Pour the milk into the flour mixture all at once.
• Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
• Lightly knead it to make a thick dough.
• Let the dough rest for 10 minutes.
• Cut the dough into 12 equal portions.
• On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
• Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
• Fold over and crimp the edges with a fork.
• Fry a few at a time without crowding, in the hot oil, until golden brown.
• Remove from the oil and drain on paper towels.
• Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
• The dough will cook too fast to get the insides done.
• I find it best to place paper towels on a wire rack so the pies remain light and crisp and don't get soggy from the steam.
• If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
• Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
• (Sugar and cinnamon mix is great on apple pies.).

Steps:

• For sesame seed pocket bread, preheat oven to 230C. Heat oil in a saucepan over medium-high heat. When hot, gradually add 110gm flour and ½ tsp fine salt. Stir continuously until golden brown and nutty in flavour with a consistency of soft butter (4-5 minutes). If mixture is too dry, add a little more oil. Set aside. Combine remaining flour and 1 tsp fine salt in a large bowl. Mix well and make a well in the centre. Pour in 185ml boiling water and 80ml cold water and mix quickly to combine. Add extra oil and mix well until just cool to touch (30-60 seconds). Turn hot water dough onto a floured surface and knead with floured hands until smooth (1-2 minutes). Lightly dust with flour, cover with a tea towel and rest for 10 minutes. Roll into a 12cm x 45cm rectangle and, with shortest side facing you, spread half the reserved oil dough evenly down the middle third of the hot water dough. Fold one third of the hot water dough lengthways to cover oil dough. On the folded layer, spread remaining oil dough and fold remaining third of hot water dough to enclose completely. You’ll have a long rectangular piece of dough. Cover with a damp tea towel and rest for 10 minutes. Cut dough widthways into 20 even pieces at approximately 2cm-intervals, then pinch edges to seal cut sides. Working with one piece of dough at a time and with longer side facing you, roll each piece into a 15cm x 10cm rectangle. Fold into thirds lengthways and roll again to the same dimensions. Roll into a cylinder, then roll into a 7cm x 15cm rectangle. Make sure the edges are sealed when rolling so no air escapes when baking. Working with one piece at a time, brush dough with eggwash, place onto plated sesame seeds, turn to coat thickly, then place on an oven tray. Bake bread until puffed and golden (8-10 minutes). Keep warm. Uncooked dough can be refrigerated, covered in plastic for 1 day before baking.
• Meanwhile, combine chicken, soy sauce, sugar and cornflour mixture in a bowl and marinate in refrigerator (15-20 minutes).
• Heat a wok over medium heat. Add oil and when it begins to shimmer, add leek and stirfry for 20 seconds. Add preserved vegetable and stirfry for a minute. Add chicken mixture, stirfry until chicken is cooked (1-2 minutes), add stock, season to taste and cook until liquid evaporates. Serve immediately spooned into warm sesame seed pocket bread.