Printable | Taste of Home

Beef 'n' Egg Pockets

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
1 medium onion, chopped
1 medium tomato, seeded and chopped
1 hard-cooked egg, finely chopped
Salt and pepper to taste

In a bowl, combine the flour, baking powder and salt; cut in

Printed from tasteofhome.com Jul 25, 2008

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Beef 'n' Egg Pockets cont.

shortening until the mixture resembles coarse crumbs. Gradually add
milk, tossing with a fork until a ball forms. Cover and refrigerate.
Meanwhile, in a skillet, cook beef and onion over medium heat until
meat is no longer pink; drain. Add the tomato, egg, salt and pepper;
mix well. Roll out pastry into an 18-in. x 9-in. rectangle; cut into
3-in. squares. Place a rounded tablespoonful of the 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.