Description
Cheesy Beef Puff Pastry Pockets are flaky, golden parcels filled with seasoned ground beef and melty cheese. Crispy on the outside and rich on the inside, they’re perfect as an appetizer, snack, lunchbox treat, or an easy dinner paired with a salad.
Ingredients
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon dried oregano or Italian seasoning
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds or poppy seeds for topping
Kitchen Equipment Needed
- Large skillet
- Baking sheet
- Parchment paper
- Knife or pizza cutter
- Pastry brush
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it up as it cooks. Drain excess fat if needed. Season with paprika, black pepper, salt, and oregano. Remove from heat and let the mixture cool slightly, then stir in the shredded cheese.
Unroll the puff pastry sheets and cut each sheet into 4 equal squares. Spoon a portion of the beef and cheese mixture into the center of each square.
Fold the pastry over the filling to form rectangles or triangles. Press the edges with a fork to seal. Place the pockets on the prepared baking sheet.
Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
Bake for 18–22 minutes, or until puffed and golden brown. Remove from the oven and allow to cool slightly before serving.
Storage
Store leftover puff pastry pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness. They can also be frozen before or after baking.
FAQ
Can I use minced chicken or turkey instead of beef? Yes, both work well with the same seasoning.
What cheese melts best? Mozzarella, cheddar, Monterey Jack, or a cheese blend are ideal.
Can I make them ahead? Absolutely—assemble and refrigerate up to 24 hours before baking.
Conclusion
Cheesy Beef Puff Pastry Pockets are simple, satisfying, and endlessly versatile. With buttery pastry and a savory, cheesy filling, they’re guaranteed to disappear fast—whether served at a party or enjoyed straight from the oven at home.
Enjoy!!!!
