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    Vegetable Pockets


    Source of Recipe


    ???
    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.

 

 

 


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