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Pocket:
~ 4 1/2 cups all purpose flour
~ 1 1/2 cups shortening
~ 1 tsp salt
~ 3/4 cup water
Filling:
~ 1/2 lb lean ground venison
~ 1/2 cup chopped carrots
~ 1/4 cup thinly sliced celery
~ 1/2 tsp salt
~ 1/4 tsp dried thyme
~ 1 1/2 cups cubed red potatoes
~ 1 small onion, thinly sliced
~ 2 tsp snipped fresh parsley
~ 1/2 tsp pepper
~ 2 tbsp butter, melted
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In a large mixing bowl, combine flour and 1 tsp salt. Cut in the shortening until the mixture resembles coarse crumbs. Sprinkle with water 1 tbsp at a time mixing with a fork until particles are moistened and cling together.
Shape dough into a ball, wrap with plastic wrap and chill 30 minutes.
Preheat oven to 375 degrees.
In a nonstick skillet, cook the venison until brown.
Stir in the rest of the ingredients. Remove from heat and set aside.
Divide the dough into 16 equal portions. On a lightly floured surface, roll each portion into a 6 inch circle. Keep dough covered with plastic wrap before and after rolling.
To assemble, place 2 tbsp of the meat mixture slightly off center on 1 dough circle. Moisten edges of the circle with water. Fold the dough over the filling to form a half circle.
Press edges together with tines of a fork to seal.
Place pocket on a ungreased baking sheet.
Repeat with remaining dough circles and meat mixture.
Brush tops of the pockets with butter and bake for 20 - 25 minutes or until golden brown.
Serve and Enjoy!
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