Beef & Egg Pockets Recipe

Name: Beef & Egg Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 ½ teaspoons baking powder; 1 teaspoon salt; ⅔ cup shortening; ⅔ cup milk; 12 lb ground beef; 1 medium onion, chopped; 1 medium tomatoes, seeded and chopped; 1 hard-boiled egg, finely chopped; salt and pepper

Servings: persons

2 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
⅔ cup shortening
⅔ cup milk
12 lb ground beef
1 medium onion, chopped
1 medium tomatoes, seeded and chopped
1 hard-boiled egg, finely chopped
salt and pepper

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 18x9-inch rectangle; cut into 3 inch squares.
7
Place a rounded tablespoonful of filling in center of each square.
8
Fold in half, forming triangles; crimp edges to seal.
9
Place on greased baking sheets.
10
Bake at 400F for 15 to 20 minutes or until golden brown.

3750

kcal

Calories

276

Fat

Carbs

242

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, ⅔ cup shortening, and more.

Yes, Beef & Egg Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef & Egg Pockets

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