Cheesy Beef Puff Pastry Pockets

Ingredients

1 lb (450 g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon tomato paste
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon Worcestershire sauce, optional
1½ cups shredded mozzarella or cheddar cheese
1 package (about 17 oz / 480 g) puff pastry, thawed
1 large egg
1 tablespoon water
1 tablespoon sesame seeds, optional

Instructions

1. Cook the Beef

Heat a skillet over medium heat.

Add the ground beef and cook until browned, breaking it apart as it cooks.

Add the diced onion and cook for 3–4 minutes, until softened.

Stir in the garlic and cook for another 30 seconds.

Add the tomato paste, paprika, garlic powder, onion powder, black pepper, salt, and Worcestershire sauce.

Cook for another 2 minutes, then remove from the heat.

Drain any excess grease.

2. Cool the Filling

Transfer the beef mixture to a bowl and allow it to cool for about 10–15 minutes.

Stir in the shredded cheese.

The filling should be cool enough that it won’t melt the pastry before baking.

3. Prepare the Oven

Preheat the oven to 200°C (400°F).

Line a baking sheet with parchment paper.

4. Cut the Pastry

Unroll the puff pastry and cut it into approximately 8 equal squares.

Place a spoonful of the beef-and-cheese filling in the center of each square.

Don’t overfill them.

5. Form the Pockets

Fold each pastry square diagonally to create a triangle, or fold the corners together to create a rectangular pocket.

Press the edges firmly with a fork to seal.

If necessary, trim uneven edges.

6. Add the Egg Wash

Beat the egg with 1 tablespoon of water.

Brush the tops of the pastry pockets with the egg wash.

Sprinkle with sesame seeds if desired.

Cut a tiny slit in the top of each pocket to allow steam to escape.

7. Bake

Place the pockets on the prepared baking sheet.

Bake for approximately 18–25 minutes, or until the puff pastry is beautifully puffed and golden brown.

8. Cool and Serve

Allow the pockets to cool for 5 minutes before serving.

Serve warm with:

Tomato sauce
Garlic mayo
Ranch dressing
Chili sauce
A fresh green salad

Tips

Keep the puff pastry cold while working with it. Cold pastry produces a flakier crust.
Cool the beef completely before filling the pastry.
Don’t overfill the pockets, or the filling may escape during baking.
Seal the edges firmly with a fork.
For extra cheesiness, combine mozzarella with cheddar.
Add diced bell peppers, mushrooms, or jalapeños to the beef mixture for extra flavor.

Storage

Store leftover pockets in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a 180°C (350°F) oven for 8–10 minutes to bring back the crisp pastry.

You can also freeze unbaked assembled pockets. Freeze them on a tray first, then transfer them to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.