Homemade Hot Pockets

Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.

With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).

On a lightly-floured surface, form the dough into two equal rounds.

Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.

Beat the egg with one teaspoon of water. Set aside.

Preheat oven to 400°.

On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).

Repeat with all of the dough. Any scraps I usually make some more.

Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.

Taco - seasoned taco meat, topped with cheddar cheese.

Pizza - pizza sauce, mozzarella cheese, pepperoni.

Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.

Repeat with remaining rounds.

Brush all of the hot pockets with the remaining egg wash.

Bake for 20-25 minutes, or until the tops are golden brown.