Homemade Hot Pockets - cooking recipe

Ingredients

3 1/2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
1 cup cold water
1 large egg

Preparation

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\u00b0.
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.