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Recipe Summary

prep:
50 mins
rise:
1 hr 30 mins
bake:
20 mins
total:
2 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine 2 cups of the flour, the sugar, yeast, and salt; set aside.

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  • In a saucepan, heat and stir milk, water,and shortening until warm (120 degree F to 130 degree F) and the shortening almost melts. Add to the flour mixture. Add the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes.

  • Using a wooden spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).

  • Shape dough into a smooth ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled (1 to 1-1/4 hours).

  • Meanwhile, for filling, in a large saucepan, cook the beef until brown. Drain off fat. Add cabbage and onion; cook, covered, over medium heat about 10 minutes or until vegetables are tender. Remove from heat. Stir in Worcestershire, seasoned salt, oregano, savory, and pepper.

  • To shape, punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll out each portion of dough to form a 16-inch square. Cut each into four 8-inch squares.

  • Place about 3/4 cup of the meat mixture in the center of each square. Moisten edges. Fold all four edges in to form a smaller square. Seal edges with a fork.

  • Place on a greased baking sheet, seam sides up. Cover and let rise until nearly doubled (about 30 minutes).

  • Bake in a 350 degree F oven for 20 to 25 minutes or until golden. Serve warm with sour cream or salsa, if you like. Makes 8 meat pockets.

Nutrition Facts

768 calories; fat 31g; cholesterol 117mg; saturated fat 10g; carbohydrates 90g; insoluble fiber 4g; protein 28g; vitamin a 30.9RE; vitamin c 11.8mg; sodium 513mg; calcium 90.9mg; iron 7mg.
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