Pasta Meat Pockets
|Flour||2 Cup (32 tbs)|
|Eggs||2 Small, beaten|
|Warm water||2 Tablespoon|
|Cooked beef||2 Cup (32 tbs), finely chopped|
|Dry bread slices||2 , broken into small pieces|
|Milk||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, minced|
|Butter||4 Tablespoon, melted|
|Grated asiago cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In a bowl, place the flour, eggs, and water; work into a firm, smooth dough.
Form into a ball and let set, covered, while you make the filling.
In a bowl, blend the beef, bread, milk, salt, and pepper.
In a saucepan, melt the butter and cook the onion until soft.
Spoon this into the bowl with the beef and blend well.
On a floured pastry board, roll the dough (divided into 4 balls) into sheets no more than 1/8 of an inch thick.
Cut into 3-inch squares.
Place a heaping teaspoon of the beef mixture in the center of each square of dough.
Moisten the inside edges of each square with water, then fold them into triangles, pressing the sides firmly together.
In a large pot, bring 3 quarts of water to the boil, add 1 tablespoon of salt, reduce water to a simmer; lower the filled squares into it and cook until the "pockets" rise to the surface.
Drain on paper towels; place on a serving dish, drench with the melted butter, and sprinkle meat pockets with the grated cheese.
Good as a lunch, or served with a clear beef broth.