🥐🧀🥩 Beef puff pastry pockets
Cheesy beef puff pastry pockets are flaky, golden pastries stuffed with a savory ground beef filling and melted cheese. Think of them as handheld mini pies—crispy outside, juicy and cheesy inside.
🧾 Ingredients
🥩 Filling
- 500g ground beef
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp oil
- 1 tsp paprika
- ½ tsp cumin (optional)
- Salt & black pepper
- 2–3 tbsp tomato sauce or ketchup
🧀 Cheese
- 1–1½ cups shredded cheese (cheddar or mozzarella)
🥐 Pastry
- 1–2 sheets puff pastry (thawed)
- 1 egg (for egg wash)
👩🍳 Method
1. Cook filling
- Heat oil in a pan.
- Sauté onion and garlic until soft.
- Add beef and cook until browned.
- Stir in spices, salt, pepper, and tomato sauce.
- Cook until slightly thick, then let cool.
2. Prepare pastry
- Roll out puff pastry and cut into squares or rectangles.
3. Fill & fold
- Place a spoon of beef mixture in the center.
- Add cheese on top.
- Fold over and seal edges with a fork.
4. Bake
- Brush with beaten egg.
- Bake at 200°C (390°F) for 18–25 minutes
- Until golden brown and puffed.
🍽️ Serving ideas
- With ketchup or chili sauce
- With yogurt dip or garlic sauce
- As snacks, lunch, or party food
💡 Tips
- Let filling cool before stuffing (prevents soggy pastry)
- Don’t overfill or pockets may burst
- Seal edges well to keep cheese inside
⚡ Quick 3-step version
- Cook beef filling
- Fill pastry + cheese
- Bake until golden
If you want, I can give you a spicy jalapeño version, a chicken puff pastry alternative, or a air-fryer method for extra crispiness.
