1 1/2 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup vegan butter (Earth Balance)
1/4 cup cold water
1/2 cup raspberries (fresh or frozen)
1/2 cup blackberries (fresh or frozen)
1/2 cup mulberries (dried and soaked)
1/2 cup goji berries (dried and soaked)
1/4 cup whole wheat flour
1 cup sugar
1/4 teaspoon 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.
Now get started on the crust. Mix the 1 1/2 cup flour, salt and tablespoon 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.
Once the berries are done soaking drain the excess water and add the other berries. Sprinkle the flour, sugar and cinnamon over the berries and slowly work in.
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, 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.
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!
Source of recipe: submitted by Jacqueline, blogged at sweetbeetandgreenbean.net, for the post see http://sweetbeetandgreenbean.net/2008/08/13/mixed-berried-pastry-pockets/