fish/beef pockets

Made  times
maggpie 0

"Fast snack anytime of the day. Fix and freeze; then microwave to eat."
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2 hrs. 0 servings yields 12-16
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Original recipe yields 0 servings



  • Prep

  • Cook

  • Ready In

  1. Clean and prepare meat/fish.
  2. Start making dough and let rise.
  3. Cut into thirds, work with one at a time. Prepare about fist size and stack onto baking sheet to fill later.
  4. Cover with damp cloth.
  5. Prepare fish/meat.
  6. Fish needs to be pre-cooked 15-20 min.
  7. Meat needs to be fried until medium cooked.
  8. Dice or crush with fingers until size of a pea. Drain fat, rinse well, and drain.
  9. Precook rice and onions together; may add seasonings to flavor.
  10. Olives are better when slightly steamed; and rinsed to help remove sodium. Add mushroom soup. Add fish/meat you prepared. You will use this to fill pockets.
  11. In a large frying pan add vegetable oil, or crisco oil on medium to low high heat until frying pan is 1/3 full from bottom.
  12. Be very careful not start a fire.
  13. Knead dough, begin filling pockets, do not forget to add more salt and pepper at this time. Use a fork to keep sides together and vent pockets with the tip of your fork.
  14. When you have these ready, carefully put into frying pan and cook until dough is done. Remove and sprinkle with salt. Allow to drain on paper towel and cool.
  15. You may freeze and microwave later.
  16. Remember to cover with lid.