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Hamburger Pockets

August 17, 2009


My husband had a Hamburger Helper and Pillsbury Dough version of these as a child that his mom made. Apparently they were his absolute favorite meal! So, of course I had to try to make a version of them! They are not quite as light and fluffy as the ones he remembers as a child, but they got his stamp of approval anyhow! (by the way, this is his picture cause he insisted I put these on the blog 🙂 )

These are also a great thing to make a bunch of in advance and freeze. You can also make them anyway you like! Just play with the ingredients and have fun!

Dough Ingredients: (From Nourishing Traditions by Sally Fallon)

  • 3 1/2 c. whole wheat flour
  • 1 c. yogurt or kefir
  • 1/2 c. butter (she calls for 1 c. but always use less as butter is expensive)
  • 2 tsp. sea salt

1. Cream yogurt and butter and blend in flour and salt.
2. Cover and leave of counter overnight.
3. The next day prepare your filling.

Filling Ingredients:

  • 1 lb. grass-fed ground beef or other meat
  • 1 tbs. butter
  • 1 carrot, minced
  • 1 stalk celery, minced
  • 1/2 small onion, minced
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. sea salt
  • 2 c. grated cheese

1. Melt butter in a skillet and add veggies. Saute until soft.
2. Add meat and brown. Add spices.
3. Take pieces of dough and roll out on a floured surface into an oblong shape.
4. Put filling and a handful of cheese on one half of the dough and then fold the dough over and pinch the sides together, creating closed pocket!
5. Repeat until dough and filling is gone.
6. Place the pockets on a cookie sheet and bake at 350 degrees for 20-30 minutes or until golden brown.

Yum! A great way to use up your leftovers!

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