Sweet and Sour Pork Pockets

Sweet and Sour Pork Pockets

• 1/4 cup apricot preserves
• 1 tablespoon white vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon soy sauce
• 1/8 teaspoon garlic powder
• 1 cup pork or chicken, diced
• 1 tablespoon green pepper, chopped
• 2 teaspoons pimiento, chopped
• 1 (5 ounce) can refrigerated buttermilk biscuits
• Apricot preserves
• Sliced almonds
• Preheat oven to 375 degrees F.

• In small saucepan, combine 1/4 cup preserves, vinegar, cornstarch, soy sauce and garlic powder.
• Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. 
• Remove from heat. 
• Stir in pork, green pepper and pimiento. 
• Set aside. 
• Separate dough into five biscuits. 
• Separate each biscuit into two layers. 
• On ungreased cookie sheet, press five biscuit pieces into 4-inch circles.
•  Spoon pork mixture evenly over biscuit pieces. 
• Press remaining five biscuit pieces into 4-inch circles.
•  Place on top of pork mixture, stretching tightly to fit. 
• Press edges with fork to seal. 
• Bake 13 to 18 minutes or until golden brown. 
• Brush tops with apricot preserves: sprinkle with sliced almonds. 
• Makes 5 sandwiches.