Beef ‘N’ Egg Pockets

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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