Beef 'n' Egg Pockets Recipe

Beef 'n' Egg Pockets Recipe photo by Taste of Home

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My mother shared the recipe for these hand-held snacks. They disappear whenever I make them. For added flavor, I sometimes toss in sliced fresh mushrooms or chopped green pepper. - Kathy Vail, Canavoy, Prince Edward Island.

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Beef 'n' Egg Pockets Recipe

Prep: 35 min. Bake: 15 min.

Yield: 9 Servings

35 15 50

Ingredients

2 cups all-purpose flour
2-1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening
2/3 cup milk
FILLING:
1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 medium tomato, seeded and chopped
1 hard-cooked egg, finely chopped
Salt and pepper to taste

Directions

In a large bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until a ball forms. Cover and refrigerate.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato, egg, salt and pepper.
Roll out pastry into an 18-in. x 9-in. rectangle; cut into 3-in. squares. Place a rounded tablespoonful of filling in the center of each square. Fold in half, forming triangles; crimp edges to seal. Place on greased baking sheets.
Bake at 400° for 15-20 minutes or until golden brown. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 301 calories, 18 g fat (5 g saturated fat), 38 mg cholesterol, 408 mg sodium, 24 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Beef N Egg Pockets in Taste of Home Ground Beef Cookbook , p21