Big Tony Brown is bringing you our own version of meat filled pastry pockets. You know there is nothing better than meat and bread. These are so easy to make and are a perfect edition to your finger foods that you can serve at your next Super Bowl party!
You will need (makes 8+ pockets):
- 2lbs of ground meat of your choice
- We used fresh ground pork sausage & ground turkey
- BTB Mild Dry Marinade 1/4 cup (divided)
- Packaged ready-to-bake biscuits
- Flour for rolling pin
- Rolling pin
- Clean cutting board
- BTB Sauce (your favorite)
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1. Preheat the oven to 350 degrees.
2. Unwrap your ground sausage and blend a couple tablespoons into the sausage until it is evenly mixed and melted into the meat. Do the same (in a separate bowl) for any other ground meat you have chosen.
3. Heat a large skillet over medium heat and spray with non-stick spray. Add the sausage to the skillet and cook thoroughly. If you have a second meat, remove the sausage to a clean bowl and follow the same steps for the second meat. Add both meats back to the skillet and mix them thoroughly.
Assembling the pockets:
1. Sprinkle some flour onto the cutting board and rolling pin to keep the biscuits from sticking.
2. Remove the biscuits from the package. Roll each biscuit out until flat and think. Should be oval shaped.
3. Drizzle your choice of sauce onto the thin dough and brush evenly.
4. Spoon a liberal amount of meat onto the dough, make sure you will still be able to seal it.
5. Fold half of the dough over itself and press the edges together to seal them completely.
6. Place each pocket on an un-greased cookie sheet. Bake (per the biscuit package directions) in the oven for 16-18 minutes on the center rack.
7. Remove from oven and serve with your favorite BTB sauce.
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