Sweet Potato and Pastrami Pockets
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Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Mixing bowl
- Whisk
Ingredients
- 1 onion, diced
- 3 tablespoons oil, such as Gefen Canola Oil
- 2 cups sweet potato, diced into 1/2-inch cubes (about 1 large)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pastrami, cut into 1/2-inch cubes (a little less than 1/2 pound)
- 2 tablespoons Tuscanini Apricot Fruit Spread
- 1 and 1/2 tablespoons Glicks Soy Sauce
- 1/2 teaspoon dried parsley flakes
- 4 Ta’amti Malawah dough rounds
- 1 egg, beaten, for egg wash (optional)
- 1/2 cup Glicks Soy Sauce
- 1/2 cup sugar
- 1 clove garlic, peeled and crushed or 1 cube Gefen Frozen Garlic
- 1 teaspoon whiskey
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