Meat Pockets

Empanada Dough:
2 c flour

1/2 tsp salt

1 tsp baking powder

1 tsp sugar

6 Tbsp lard or butter

2 eggs

1/2 c cold water

DIRECTIONS

Mix lard into dry ingredients until course crumbs, add beaten eggs mixed with water. Work the dough until a ball can be formed (added flour or water as needed.) Let rest in fridge for 1-2 hours.

Filling:

1 lb Schott Ranch ground beef or pork

1 medium onion, diced

1 green pepper, diced

1-2 cups corn (as desired)

2 tbsp tomato paste

1 tsp dried oregano

1 tsp Worcestershire sauce

1 tsp paprika

Salt and pepper to taste

1 cup stock

1 1/2 cup grated cheddar

DIRECTIONS

Saute beef and onions until browned. Add tomato paste and spices and cook for 5 mins. Add remaining vegetables, stock and w-sauce. Cook until thickened. Let cool and add grated cheddar.

Roll out pastry and cut into squares. Add filling onto one half of pastry, leaving a border. Fold pastry over filling, crimp or fork the edges. At this point the pockets can be frozen on a sheet pan and then bagged up for later or bake immediately in a 375 oven until golden.