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Beef 'n' Egg Pockets

 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.


  • 2 cups all-purpose flour
  • 2-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 2/3 cup milk
  • 1/2 pound ground turkey or beef
    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


  • 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.
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.