Beef ‘N’ Egg Pockets

(from kintyre’s recipe box)

Source: Ground Beef Cookbook

Cook time: 20 minutes
Serves 18 people

Categories: appetizer, dinner, not tried

Ingredients

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

Directions

  1. In a bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs.

  2. Gradually add milk, tossing with a fork until a ball forms.

  3. Cover and refrigerate.

  4. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

  5. Add the tomato, egg, salt and pepper; mix well.

  6. Roll out pastry into an 18 inch by 9 inch rectangle; cut into 3 inch squares.

  7. Place a rounded tablespoonful of the filling in the center of each square.

  8. Fold in half, forming triangles; crimp edges to seal.

  9. Place on greased baking sheets.

  10. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

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