Venison Stuffed Pockets




  • 4 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups shortening
  • 3/4 cup cold water


  • 1/2 lb. lean ground venison or (substitute)
  • 1 1/2 cups cubed red potatoes (1/4 inch cubes)
  • 1/2 cups carrot
  • 1 small onion, thinly sliced
  • 1/4 cup thinly sliced celery
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon pepper 
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 2 tablespoons margarine or butter, melted 


In large mixing bowl, combine flour and 1 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Shape dough into ball. Wrap with plastic wrap. Chill 30 minutes. Heat oven to 375 F. In 10 inch nonstick skillet, cook ground venison over medium heat for 3 to 5 minutes, or until meat is no longer pink, stirring frequently. Stir in remaining filling ingredients. Remove from heat. Set aside. Divide dough into 16 equal portions. On lightly floured surface, roll each portion into 6 inch circle. (Keep dough covered with plastic wrap before and after rolling.) To assemble, place 2 tablespoons meat mixture slightly off center on 1 dough circle. Moisten edges of circle with water. Fold dough over filling to form half circle. Press edges together with tines of fork to seal. Place pockets on ungreased baking sheet. Repeat with remaining dough circles and filling. Brush tops of pockets with margarine. Bake for 20 to 25 minutes, or until golden brown.


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