Ingredients (makes 6–8 pockets)
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1 sheet puff pastry (store-bought, thawed)
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1/2 lb (225 g) ground beef
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1 small onion, finely chopped
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1 clove garlic, minced
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1/2 cup shredded cheddar cheese (or your favorite cheese)
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1 tsp Worcestershire sauce (optional)
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1/2 tsp paprika
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Salt and pepper, to taste
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1 egg, beaten (for egg wash)
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Optional: chopped parsley for garnish
Instructions
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Cook the Beef Filling
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In a skillet over medium heat, cook the ground beef until browned.
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Add onion and garlic, cooking until soft and fragrant.
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Stir in Worcestershire sauce, paprika, salt, and pepper.
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Remove from heat and let it cool slightly.
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Mix in shredded cheese.
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Prepare the Puff Pastry
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Preheat oven to 400°F (200°C).
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Roll out the puff pastry sheet on a lightly floured surface.
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Cut into 6–8 squares (depending on desired size).
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Fill the Pockets
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Spoon a generous amount of the beef and cheese mixture onto the center of each square.
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Fold the pastry over to form a triangle or rectangle.
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Press edges with a fork to seal.
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Egg Wash and Bake
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Brush the tops with beaten egg for a golden finish.
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Optional: make small slits on top to allow steam to escape.
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Bake for 15–20 minutes, or until puffed and golden brown.
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Serve
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Let cool for a few minutes before serving.
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Garnish with chopped parsley if desired.
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Enjoy warm—perfect with a side salad or dipping sauce like ketchup or mustard.
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💡 Tips:
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You can swap cheddar for mozzarella or pepper jack for a different flavor.
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Add vegetables like diced bell peppers or mushrooms to the filling for extra nutrition.
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For a freezer-friendly version, assemble the pockets but don’t bake; freeze, then bake straight from frozen, adding a few extra minutes to the bake time.
If you want, I can also make a “mini snack-sized version” that’s perfect for parties or lunchboxes. It’s the same flavor but bite-sized! Do you want me to do that?