Hearty Stew Pockets

Makes 8 servings

2 c. buttermilk biscuit baking mix

2 c. all-purpose flour

3/4 t. salt

1 c. margarine, softened

water

1-1/2 lbs. ground beef, browned and drained

1 onion, chopped

2 carrots, peeled and coarsely grated

6 potatoes, peeled and diced

salt and pepper to taste

8 t. butter, divided

Combine biscuit mix, flour, salt and margarine together; add enough water to make a dough that can be rolled out. Divide into 8 balls; roll each out into a 6-inch circle. In a bowl, combine ground beef, onion, carrot, potatoes, salt and pepper; spoon into center of each circle of dough. Dot one teaspoon butter on top of filling; fold over dough and pinch to seal edges. Place on an ungreased baking sheet. Bake at 350 degrees for one hour.

Keep browned ground beef on hand for easy meal prep. Crumble several pounds of beef onto a baking pan and bake at 350 degrees until browned through, stirring often. Drain well and pack recipe portions in freezer bags.