Beef ‘N’ Egg Pockets Recipe

Name: Beef ‘N’ Egg Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2-1/2 teaspoon baking powder; 1 teaspoon salt; 2/3 cup shortening; 2/3 cup whole milk; 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

Servings: persons

2 cups all-purpose flour
2-1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening
2/3 cup whole milk
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

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 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
4
.
5
Bake at 400u00b0 for 15-20 minutes or until golden brown.

482

kcal

Calories

Fat

Carbs

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, 2-1/2 teaspoon baking powder, 1 teaspoon salt, 2/3 cup shortening, and more.

Yes, Beef ‘N’ 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 ‘N’ Egg Pockets

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