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Vegetable Pockets

Source of Recipe

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Vegetable Pockets

1 3oz. pkg softened cream cheese
1 tbsp. honey
1/2 tsp. curry powder
1/2 tsp. cinnamon
1/4 t. ground cumin
1/2 c. chopped cooked broccoli
1/2 c. chopped cooked cauliflower
1/2 c. cooked peas or finely cut green beans
1/4 c. chopped peanuts, optional
2 sheets unbaked pie crust pastry
1 egg white, lightly beaten

Soften cream cheese to room temperature; beat with honey and
spices until smooth. Stir in remaining ingredients except crust
and egg white. Makes about 1-1/2 cups.
Cut 2 (3/4 to 3-inch) circles from the pastry sheets,
rerolling as needed.
Spoon about 1 teaspoon of filling in center of circle.
Brush edge of circle with lightly beaten egg white.
Fold in half; press edges together with fork tines.
Deep fry 2 or 3 pockets for 2 to 3 minutes, turning to brown both
sides.
Makes about 30.