Hot Pockets

Ingredients.

Filling: 1 1/2 lb venison, cubed.
3 c. Potatoes, sliced thin
1/4 c. finely grated carrot
1/4 c. celery
1/4 c. finely grated rutabaga
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter

Crust: 3 c. flour
1/3 c. shortening
pinch of salt
1/3 c. water

fry the meat you are using and you can make a gravy to add to your mixture or just leave the mixture plain.

Mix cubes of venison, potatoes, carrot,rutabaga and onion together in a large bowl. Add salt and pepper. Don't allow to stand too long, otherwise potatoes will turn dark. Set aside.

Make crust. Using flour, shortening and salt. Mix well. Gradually mix in water using a fork. Pat together into one ball. Divide into smaller balls and roll the dough out to the size of an 8 inch pie tin.

Baking: Place 1 c. mixed filling on half of a rolled crust, fold over and seal edges. Brush with milk and bake at 475 degrees for 20 minutes. Reduce heat to 375 degrees and continue cooking for an additional 30 minutes.

The kids enjoy eating them with Ketchup, I like to use a little A1 or Heinz 57 steak sauce but they are delicious all alone.

just a side note, you can use any meat you like with this. i like to cut up pork in chunks and just do it the same way.