Savory Ground Beef Pastry Pockets

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Savory Ground Beef Pastry Pockets

Introduction

Ground Beef Snack: A delicious and tasty treat for any occasion! These savory pastry pockets combine seasoned ground beef with melty cheese, ham, and flavorful condiments, all wrapped in flaky puff pastry and baked to golden perfection. Whether you’re hosting a gathering, preparing a special family treat, or looking for a satisfying handheld meal, these beef-filled pastries deliver incredible flavor in every bite. Easy to make yet impressive to serve, these versatile snacks can be prepared ahead of time and customized to suit your preferences.

Ingredients

  • 500g ground beef
  • 1/2 small onion, finely chopped (approximately 60g)
  • 2 cloves of garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon onion paste (or onion powder)
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon dried oregano, plus extra for garnish
  • 3 slices of mozzarella cheese (approximately 75g)
  • 3 slices of ham (approximately 60g)
  • 3 teaspoons tomato sauce
  • 3 teaspoons cream cheese
  • 1 egg yolk for brushing
  • 1 package round puff pastry sheets (6-8 rounds)
  • 2 tablespoons olive oil, divided

Instructions

  1. Prepare the seasoned beef mixture: In a medium bowl, combine the ground beef, chopped onion, minced garlic, paprika, onion paste, salt, black pepper, and oregano. Mix thoroughly with your hands until all ingredients are well incorporated.
  2. Form and cook the patties: Divide the meat mixture into 6-8 equal portions (depending on the size of your pastry rounds). Shape each portion into a disc about 1/2 inch thick. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the beef patties for about 2-3 minutes on each side to seal and partially cook them. They will finish cooking inside the pastry. Set aside to cool slightly.
  3. Assemble the pastry pockets:
    • Place a round puff pastry sheet on a clean work surface.
    • Position a beef patty in the center of the pastry.
    • Top the patty with half a slice of mozzarella cheese.
    • Add a half slice of ham on top of the cheese.
    • Spread 1/2 teaspoon of tomato sauce over the ham.
    • Add 1/2 teaspoon of cream cheese.
    • Sprinkle a pinch of oregano over the filling.
  4. Form the pockets:
    • Fold the edges of the pastry over the filling, pinching the edges together to seal and create a small parcel.
    • Take another round pastry sheet and brush one side with egg yolk.
    • Place the brushed side over the folded parcel, pressing gently to seal completely.
    • Use a fork to press around the edges for a decorative finish and to ensure a tight seal.
  5. Prepare for cooking: Brush the tops of the assembled pastries with egg yolk and sprinkle with a little oregano. Lightly drizzle or brush with the remaining olive oil.
  6. Cook the pastries:
    • If using an air fryer: Preheat to 200°C (390°F). Cook the pastries in batches for 15 minutes, or until golden brown and crispy.
    • If using a conventional oven: Preheat to 200°C (390°F). Place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
  7. Serve: Allow the pastries to cool for 5 minutes before serving to prevent burning your mouth with the hot filling.

Nutritional Information and Timing

Preparation Time: 25 minutes
Cooking Time: 15-25 minutes
Total Time: 40-50 minutes
Servings: 6-8 pastry pockets

Nutritional Information (per serving, based on 8 servings):

  • Calories: 380 kcal
  • Carbohydrates: 20g
  • Protein: 17g
  • Fat: 26g
  • Saturated Fat: 9g
  • Cholesterol: 70mg
  • Sodium: 450mg
  • Fiber: 1g

Cooking Tips and Tricks

  1. Meat consistency: For the best texture, don’t overwork the meat mixture. Mix just until ingredients are combined to keep the patties tender.
  2. Patty size: Make sure your beef patties are slightly smaller than your pastry rounds to allow room for sealing the edges without filling escaping.
  3. Partial cooking: The beef patties should be partially cooked before assembling the pastries. This ensures food safety while preventing overcooking during baking.
  4. Sealing technique: Ensure a tight seal on your pastries by moistening the edges with a little water or egg wash before pinching them together.
  5. Even cooking: For even browning, rotate the pastries halfway through cooking in both the air fryer and conventional oven.
  6. Prevent sogginess: Allow the cooked beef patties to cool slightly and drain any excess fat before assembling to prevent soggy pastry.
  7. Doneness test: The pastries are done when they’re golden brown and the dough is no longer raw or doughy when checked at the sealed edges.

Variations and Substitutions

  1. Cheese options: Replace mozzarella with cheddar, provolone, or Swiss cheese for different flavor profiles.
  2. Meat alternatives: Substitute ground chicken, turkey, or pork for the beef, adjusting seasonings as needed.
  3. Vegetarian version: Replace the meat with a mixture of sautéed mushrooms, black beans, and walnuts for a hearty vegetarian alternative.
  4. Spice it up: Add chili flakes or chopped jalapeños to the meat mixture for a spicy kick.
  5. Mediterranean twist: Include chopped olives, feta cheese, and a touch of lemon zest in the filling for Mediterranean-inspired flavors.
  6. Breakfast variation: Add a small amount of scrambled egg to the filling and use breakfast sausage instead of beef for a morning treat.
  7. Dipping sauces: Serve with marinara sauce, ranch dressing, or a simple garlic aioli for dipping.

Common FAQs

Can I prepare these pastry pockets ahead of time?

Yes, you can assemble them completely and refrigerate for up to 24 hours before cooking. Add 2-3 minutes to the cooking time if cooking from refrigerated.

How do I store and reheat leftovers?

Store cooled pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5-7 minutes until heated through and crisp again.

Can I freeze these beef pastry pockets?

Yes, freeze them uncooked after assembly or after cooking when completely cooled. Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months.

How do I cook these from frozen?

If cooking frozen uncooked pastries, do not thaw; simply increase the cooking time by 5-10 minutes. For reheating frozen cooked pastries, thaw in the refrigerator overnight and then reheat in the oven for best results.

What can I use instead of puff pastry?

You can substitute with pie crust, empanada dough, or even pizza dough, though the texture will be different. For a lower-carb option, large cabbage leaves can be blanched and used as wrappers.

Storage and Make-Ahead Tips

  1. Refrigeration: Store assembled but unbaked pastries covered with plastic wrap in the refrigerator for up to 24 hours.
  2. Freezing unbaked: Place assembled pastries on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They can be stored frozen for up to 3 months.
  3. Freezing baked: Allow cooked pastries to cool completely before wrapping individually and freezing. This prevents them from sticking together and allows for easy single-serving reheating.
  4. Thawing guidelines: Thaw baked pastries in the refrigerator overnight before reheating. Unbaked frozen pastries can be cooked directly from frozen.
  5. Reheating for best results: For the crispiest results when reheating, use an oven or air fryer rather than a microwave, which can make the pastry soggy.
  6. Make components ahead: The beef mixture can be prepared up to a day in advance and refrigerated in an airtight container, making assembly quicker when you’re ready to cook.

These savory ground beef pastry pockets make a perfect portable meal or impressive party appetizer. The combination of seasoned meat, melty cheese, and flaky pastry creates a satisfying bite every time. With options to customize the fillings and prepare ahead, they’re versatile for various occasions and preferences. Enjoy the rich flavors and crispy texture of this delightful homemade treat

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