I tossed about for a descriptive name that would readily identify this sandwich
roll that is baked around a beef filling. It is not limited to beef as I have made
them with ham and cheese and also a chili mixture that is very tasty.
I settled for Meat Pockets which opens it up to a variety of meats.
Today I opted to create a recipe that is from scratch. More work, no doubt,
but without the additives in commercial soups.
For the filling, saute mushrooms in butter.
Add beef broth, seasonings and flour to thicken.
Add browned beef and onions; chill.
The meat mixture can be made ahead and refrigerated overnight.
I chose to use a dough that I really like and make often. Today I
added some mashed potato and it was wonderful to work with.
When the dough is ready, turn out onto a lightly floured surface.
Roll out to 3/8-inch thickness; cut with a 4 ½-inch round cutter.
Loosen the dough before cutting. If it is stretched the circles with shrink.
Spread with approximately 2 tablespoons of cool meat mixture.
Fold dough up over meat and pinch edges together.
That shapes them into an oval but you can form them into rounds as
well. Place seam-side-down on greased baking sheets.
Allow to rise in warm place until doubled in bulk.
This recipe made 24 meat pockets as well as 12 dinner rolls.
Freeze them for a quick lunch or snack.
1 ½ lbs.ground beef
1 medium onion, chopped
Cook and stir ground beef and onion until meat is brown and
onion is tender. Drain off fat. Set aside.
¼ cup butter or margarine
1 cup chopped mushrooms
1 cup beef broth
3 tbsp. flour
1 tsp. parsley flakes
1 tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
In a skillet, melt butter; add mushroom pieces and saute. Blend broth
and flour in a glass jar with a lid; shake until smooth.
Gradually pour into skillet, stirring constantly.
Cook until mixture is boiling and thickened.
Season with parsley, salt, pepper and garlic powder.
Combine with browned beef mixture; cool.
2 pkg. dry yeast (2 tbsp.)
1 cup warm water
1 tsp. sugar
In a small bowl, dissolve yeast and sugar in warm water.
1/3 cup hot water
¼ cup potato flakes
½ cup butter or margarine
1/3 cup sugar
1 tbsp. salt
Stir potato flakes into hot water; cool to lukewarm. In a large mixing
bowl, combine potato mixture, butter, sugar, egg and salt. Beat together
until well blended.
1 ½ cups warm milk
2 cups whole wheat flour
4 to 4½ cups all-purpose flour
Add yeast, warm milk, whole wheat flour and 2 cups all-purpose
flour. Beat until smooth. Mix in enough remaining flour to form
soft dough. Cover and let rise in warm place until doubled, about 1 hour.
Turn 1/3 dough onto lightly floured surface. Roll out to 3/8-inch thickness.
Cut with a 4½ - inch round cutter. Place about 2 tablespoons meat filling
in center of each circle; flatten slightly. Fold dough up over meat and pinch
edges together tightly. Place seam side down, on greased baking sheets.
Continue with remaining dough. Form left over dough into rolls.
Cover and allow to rise in warm place until doubled, about 45 minutes.
Bake in preheated 350° oven for 20 minutes or until golden brown.
Yield; about 24 meat pockets and 12 dinner rolls