🥩🧀 Cheesy Beef Puff Pastry Pockets

📝 Ingredients

For the Filling:

• 1 lb (450g) ground beef

• ½ small onion, finely diced

• 2 cloves garlic, minced

• ½ cup diced green bell pepper

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp dried oregano

• 1 tbsp Worcestershire sauce

• 1 cup shredded mozzarella (or cheddar)

• 2 tbsp chopped green onions

For the Pastry:

• 1 sheet puff pastry (thawed if frozen)

• 1 egg (for egg wash)

• 1 tbsp milk (to mix with egg)

👩‍🍳 Instructions

1️⃣ Cook the Filling

1. In a skillet over medium heat, cook ground beef until browned.

2. Drain excess grease.

3. Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened.

4. Stir in salt, pepper, paprika, oregano, and Worcestershire sauce.

5. Remove from heat and let cool slightly.

6. Stir in cheese and green onions.

⚠️ Important: Let the filling cool before adding to pastry or it can make the dough soggy.

2️⃣ Assemble

1. Preheat oven to 400°F (200°C).

2. Roll out puff pastry slightly and cut into rectangles (about 4×4 inches).

3. Add 2–3 tablespoons filling to center of each square.

4. Fold over and seal edges with a fork.

5. Brush tops with egg wash.

3️⃣ Bake

• Bake 18–22 minutes until golden brown and puffed.

• Let cool 5–10 minutes before serving (they’ll be very hot inside).

❓ Q & A

Q: Can I make these ahead of time?

Yes! Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze them?

Absolutely.

• Freeze unbaked pockets on a tray first.

• Transfer to freezer bag.

• Bake from frozen at 375°F for 25–30 minutes.

Q: Can I use different meat?

Yes — ground turkey, chicken, or even sausage works great.

Q: Why did my pastry get soggy?

• Filling was too hot.

• Too much moisture in beef (didn’t drain well).

• Overfilled pockets.

Q: Can I air fry them?

Yes!

• 375°F (190°C) for 10–14 minutes.

• Don’t overcrowd basket.

Q: What cheese works best?

Mozzarella for stretch, cheddar for flavor, or a blend for both.