Beef 'n' Egg Pockets

Ingredients

• 2 cup(s) all-purpose flour
• 2 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 2/3 cup(s) shortening
• 2/3 cup(s) milk
• Filling:
• 1/2 pound(s) ground beef
• 1 medium onion, chopped
• 1 medium tomato, seeded and chopped
• 1 hard-cooked egg, finely chopped
• Salt and pepper to taste

Preparation

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.