🔪 Servings: 8 pockets
⏱ Time: 20 min prep | 20 min bake
Ingredients:
- 1 lb (450g) ground beef (or ground turkey, lamb, or plant-based alt)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce (optional, for richness)
- ½ tsp smoked paprika
- ½ tsp dried oregano or Italian seasoning
- Salt & pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 package puff pastry sheets (2 sheets, thawed)
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional topping)
Instructions:
1. Prepare the meat filling:
- Heat a skillet over medium heat.
- Add ground meat and cook until browned, breaking it up as it cooks.
- Add onion and cook until softened (3–4 mins).
- Stir in garlic, tomato paste, Worcestershire, paprika, and oregano.
- Season with salt and pepper.
- Cook for 2–3 minutes more until well combined and slightly thickened.
- Remove from heat and let cool for 10 minutes before assembling.
2. Preheat oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
3. Assemble the pastry pockets:
- On a floured surface, roll out the puff pastry slightly (if needed).
- Cut each sheet into 4 equal squares (total of 8).
- Spoon 2–3 tablespoons of the meat mixture onto one half of each square.
- Top with a generous pinch of shredded cheese.
- Fold the pastry over to form a triangle or rectangle.
- Press edges with a fork to seal.
4. Brush & bake:
- Place pockets on the prepared baking sheet.
- Brush tops with beaten egg.
- Sprinkle with sesame or poppy seeds if desired.
- Bake for 18–22 minutes, or until golden brown and puffed.
5. Cool & serve:
- Let cool slightly before serving (the cheese will be molten!).
- Enjoy warm with a side of ketchup, mustard, or hot sauce.
