Beef 'n' Egg Pockets

Photo: psfreeman

Hand-held snacks. For added flavor, toss in sliced fresh mushrooms or chopped green pepper. From Kathy Vail: Canavoy, Prince Edward Island. Recipe published in Taste of Home Ground Beef Cookbook.

Yield: 9 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


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.


December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef 'n' Egg Pockets Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy