Beef And Vegie Pockets

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 1/2-1 3/4 lbs ground beef
• 4 medium potatoes, peeled and cut into medium size chunks (any type of potato-my parents used russets.)
• 4 carrots, peeled and cut into 2-inch chunks
• 2 medium parsnips or 2 medium rutabagas, peeled and cut into medium size chunks
• 1 large yellow onion, chopped small
• 1 tablespoon worcestershire sauce
• salt, to taste
• black pepper, to taste
• butter
• water

Recipe

• 1 *note: the beef and vegie pockets can also be baked in the oven. cook the pockets at 375º for approximately 45 minutes or until vegetables are tender and meat is brown.
• 2 if grilling, you have the option of par-boiling the root vegetables first.
• 3 heat the the grill until the grill is very hot.
• 4 combine the ground beef, vegetables and worcestershire sauce in a large bowl. i placed the vegetables in one bowl and the meat in another. the worcestershire sauce was added to the meat. placed a spoonful of vegetables on the foil followed by a spoonful of meat then butter and water.
• 5 season mixture with salt and pepper.
• 6 cut out eight 12" x 10" pieces of heavy duty aluminum foil. (or use double fold of standard aluminum foil.).
• 7 divide and place the meat and vegetable mixture on the pieces of foil.
• 8 for each foil pocket, add about 1/2 teaspoon butter and 1 tablespoon water.
• 9 fold in the foil 1/2" on both top and bottom to make a seam.
• 10 then fold up the foil to encase the meat/vegetable mixture. (it should look like a plump envelope.).
• 11 cook over the grill turning occasionally for about 20 minutes, or until meat is cooked through and no longer pink and the vegetables pierce easily with a fork.
• 12 yield is estimated.