mixed berry pastry pockets
goji berries (gou qi zi) and mulberries (sang shen) are exotic berries that have recently become popular among health foodies. they are well-known chinese herbs that tonify your liver, kidney and blood, as well as contain essential nutritional components for your body.
for example, goji berries are high in antioxidants, vitamin A, and the entire B-complex (super important to vegans because it’s often attained from animal products). mulberries are high in vitamin C and a compound called resveratrol, which is also found in red wine. resveratrol has been observed to prevent cancer from forming and prolong life.
so eat up knowing that these mixed berry pastry pockets are making you healthy.
1 1/2 c whole wheat flour
1/2 tsp salt
1 tbsp sugar
1/2 c earth balance
1/4 c cold water
1/2 c raspberries (fresh or frozen)
1/2 c blackberries (fresh or frozen)
1/2 c mulberries (dried and soaked)
1/2 c goji berries (dried and soaked)
1/4 c flour
1 c sugar
1/4 tsp cinnamon
begin by soaking the dried berries. i put the berries in a large bowl and cover with a little water, then let them sit for 2 hours. you can tell they are re-hydrated because the goji berries plump to an olive shape and they loose a little of their red color too.
once they are soaked i drain the excess water and add the other berries (if they are frozen they will have plenty of water themselves). sprinkle the flour, sugar and cinnamon over the berries and slowly work in.
now the crust. mix the flour, salt and sugar together evenly and slowly work in the earth balance. then slowly add in the cold water. if you mix the dough with your hands and it sticks then slowly add flour until it stays together.
now to form the pockets all you need to do is take a golf ball-sized piece of dough, press it out into an evenly thin circle on a lightly floured surface (i like to also dust some flax meal on the surface), spoon a small amount of filling into the center, fold over and gently seal the two edges of crust with the prongs of a fork or the back of a knife. they are sort of like tasty little fruit calzones.
working on a floured surface also helps in the transfer it to the cookie tray. you should be able to get at least 6 on a sheet. cook them for 15 minutes at 425 and then reduce the heat to 350 and cook for another 25 minutes.
and that’s all. enjoy for breakfast, lunch, dinner or dessert!
Yields 9 pockets
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs