Cheesy Beef Puff Pastry Pockets
Ingredients
(Makes 6–8 pockets)
For the filling
1 pound (450 g) ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon cumin (optional)
½ teaspoon dried oregano or Italian seasoning
2 tablespoons tomato paste or ketchup
½ cup shredded cheddar, mozzarella, or a cheese blend
For the pastry
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
Optional: sesame seeds or poppy seeds for topping
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cook the beef filling
Heat olive oil in a skillet over medium heat.
Add onion and cook until soft (2–3 minutes).
Add garlic and cook for 30 seconds.
Add ground beef, breaking it apart, and cook until browned.
Stir in salt, pepper, paprika, cumin, oregano, and tomato paste.
Cook 2–3 more minutes, then remove from heat.
Let the mixture cool slightly, then stir in cheese.
Prepare puff pastry
Roll out puff pastry sheets on a lightly floured surface.
Cut each sheet into 4 squares (or desired size).
Fill & shape
Place 2–3 tablespoons of beef mixture in the center of each square.
Fold pastry over to form rectangles or triangles.
Press edges with a fork to seal.
Egg wash
Brush tops with beaten egg.
Sprinkle with sesame or poppy seeds if using.
Bake
Place pockets on baking sheet.
Bake for 18–22 minutes, or until puffed and golden brown.
Cool & serve
Let cool for 5 minutes before serving.
Tips & Variations
🌶 Add jalapeños or chili flakes for heat
🥓 Mix in cooked bacon for extra flavor
🥬 Add spinach or mushrooms for a veggie boost
🍕 Try pizza-style with marinara and mozzarella
Storage & Reheating
Store in the fridge up to 3 days
Reheat in oven or air fryer to keep crisp
Freeze unbaked pockets for up to 2 months.
