Save on Pinterest

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.
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 2-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 2/3 cup whole milk
  • FILLING:
  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1 medium tomato, seeded and chopped
  • 1 hard-boiled large egg, finely chopped
  • Salt and pepper to taste

Directions

  • 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 18x9-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.
  • Bake at 400° for 15-20 minutes or until golden brown.
Nutrition Facts
2 each: 301 calories, 18g fat (5g saturated fat), 38mg cholesterol, 408mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 9g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video