Categories: sandwiches
Ingredients
- 5 slices bacon, finely chopped, (about 4 oz.)
- 1/2 yellow onion, finely chopped
- 1 clove garlic, minced
- 1 lb. 90
- 5 lean ground beef
- 1/2 cup ketchup
- 2 Tbsp. cider vinegar
- 1 Tbsp. Worcestershire sauce
- 1 (14 oz.) pkg. refrigerated piecrusts
- 1 egg
- 1 Tbsp. water
Directions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment or foil.
- place bacon and onion in a large skillet over medium-low heat. Cook, stirring frequently, until bacon is crisp and onion is browned, about 10 minutes. Add garlic; cook, stirring constantly, 1 minute longer. Increase heat to medium, add beef and cook, stirring to break up chunks, until no pink remains, about 8 minutes. Drain the beef to remove excess liquid. Return to the pan and stir in ketchup, vinegar and Worcestershire sauce; cook about 4 minutes. Remove from heat and let cool slightly.
- let the piecrust stand at room temperature for 15 minutes. Place 1 piecrust on a lightly floured work surface and roll it into a larger (about 12-inch) round. Cut into 6 wedges. Repeat with second piecrust. Spoon 2 heaping Tbsp. beef mixture on half of the wedges, leaving a 1/2-inch margin around the edges. Beat egg with water; brush edges of pastry with some of the egg mixture. Place remaining wedges on top. Fold edges toward center, and press the tines of a fork onto the edges to seal.
- Place pockets on baking sheets. Cut 2 or 3 small slits on top of each pocket and brush with remaining egg mixture Bake 35 to 45 minutes, until pastry is golden. let stand 5 minutes.