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

Beef 'n' Egg Pockets Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES:9 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 9 servings

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 turkey or 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400° for 15-20 minutes or until golden brown. Yield: 1-1/2 dozen.
Originally published as Beef N Egg Pockets in Taste of Home Ground Beef Cookbook 1999, p21

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.

Reviews for Beef 'n' Egg Pockets

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Reviewed Aug. 14, 2014

"I just followed the pastry recipe and made mini pizzas. I used white whole wheat flour and added 1 1/2 tsp of gluten. I also added some garlic and oregano. After they came out of the oven I brushed them with butter. They were amazing!!! Very flaky and delicious! I wouldn't do them for pizza again, but definitely with scrambled eggs and cheese!"

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