Description
These Cheesy Beef Puff Pastry Pockets are flaky, golden, and filled with a savory mixture of seasoned ground beef, melted cheese, and onions. They make a perfect snack, appetizer, or light meal and are easy to prepare for parties, lunchboxes, or tea-time treats.
Ingredients
- 2 sheets puff pastry (thawed)
- 250 g ground beef (mince)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon cooking oil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika or chili powder (optional)
- ½ teaspoon cumin (optional)
- 1 egg (beaten, for egg wash)
- 1 tablespoon milk (optional, for egg wash)
- Sesame seeds or black seeds (optional, for topping)
Instructions
- Prepare the Filling
Heat oil in a pan over medium heat.
Add chopped onion and sauté until soft.
Add garlic and cook for 30 seconds.
Add ground beef and cook until browned.
Season with salt, pepper, paprika, and cumin.
Stir well and cook until moisture evaporates.
Remove from heat and let cool completely. - Add Cheese
Once the beef mixture has cooled, mix in the shredded cheese. - Prepare Pastry
Preheat oven to 200°C (400°F).
Line a baking tray with parchment paper.
Roll out puff pastry and cut into squares (about 10 × 10 cm). - Fill and Shape
Place 1–2 tablespoons of filling in the center of each square.
Fold into triangles or rectangles.
Seal edges with a fork. - Brush and Bake
Mix egg with milk and brush over pastries.
Sprinkle with seeds if using.
Place on baking tray. - Bake
Bake for 18–22 minutes or until golden and puffed. - Serve
Let cool slightly and serve warm with ketchup, chili sauce, or garlic dip.
Tips
- Let the filling cool before adding to pastry to avoid soggy dough.
- Do not overfill, or the pockets may open while baking.
- You can freeze unbaked pockets and bake directly when needed.
- Try adding mushrooms, capsicum, or olives for extra flavor.