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Beef 'n' Egg Pockets

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.

9 ServingsPrep: 35 min. Bake: 15 min.

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.

2 of 2

Beef 'n' Egg Pockets (continued)

Directions (continued)

Place on greased baking sheets.
Bake at 400° for 15-20 minutes or until golden brown. Yield:
1-1/2 dozen.

Nutrition 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.