Beef Pockets Recipes

PROVOLONE BEEF PASTRY POCKETS

Steps:

• Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.

MEAT PIES

Steps:

• For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
• Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
• Preheat the oven to 400 degrees F.
• To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
• Bake until golden brown, 10 to 12 minutes.

CARIBBEAN MEAT POCKETS

Steps:

• Whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl. Mix in the vegetable shortening until the mixture resembles cornmeal. Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap, and refrigerate while preparing the filling.
• Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes. Stir in the ground beef, and cook until browned and crumbly, about 15 minutes. Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water. Bring to a simmer, cover, and cook until the water has evaporated. Transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste.
• Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
• Roll out the dough on a lightly floured surface to just under 1/4-inch thick. Cut 20 6-inch circles out of the dough. Divide the beef mixture among half of the circles, mounding in the center. Place the unfilled circles over the filling, and use a fork to seal the edges closed. Arrange on the baking sheets.
• Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.

CHEESEBURGER POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

GINGER BEEF POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 350F
• Thinly slice flank steak against the grain and then into 1 cm pieces. Add to a large bowl along with remaining marinade ingredients. Toss so beef is coated evenly, cover and let sit for 20 minutes.
• Meanwhile, prepare your carrot and peppers. Once beef mixture has marinated for 20 minutes add vegetables and cornstarch and toss until cornstarch has dissolved and vegetables are evenly distributed.
• Unroll circles of pie dough and cut into quarters. Place 3 tablespoons of filling on one half of each triangle, leaving a 1 cm border from the closest edge. Fold the empty side of dough over to create a smaller triangle and press down on the edges to seal. Fold ½ cm of edge inward and pinch closed or press down with a fork. Continue until all triangles are used.
• Brush each pocket with egg wash, sprinkle over sesame seeds and transfer to a parchment lined baking sheet. Bake at 350F for 40-45 minutes until the crust is golden brown. Let sit for 5 minutes before eating. Enjoy!

KOREAN BEEF POCKETS

Steps:

• Place frozen dinner rolls on a baking sheet lined with wax paper, cover with a towel to thaw (about 1 hour).
• Bake sweet potato in a 400 degree oven for 1 hour or until fork tender.
• Peel, place in a bowl, use a fork and smash.
• Set aside for filling.
• Cut beef into thin slices (about 1/4-inch).
• Place in a zip top bag along with the remaining marinade ingredients.
• Marinade in the refrigerator for 4 to 8 hours.
• Drain beef, REVERSE MARINADE.
• In a large skillet cook meat in 1 tablespoon olive oil just until pink in the center.
• Chop into bite size pieces.
• In the same skillet that was used for the beef, sprinkle the flour over the fat, whisk and cook until the flour is brown, add reserved marinade, bring to a boil and simmer until thickened.
• Add the beef, stir in the cilantro and mashed sweet potato.
• Set aside.
• Preheat oven to 400 degrees.
• Line a cookie sheet with parchment paper.
• Roll each dinner roll (I only did one at a time) into a 5-inch circle.
• Add 1/4 of the filling into the center of the circle.
• Bring up the opposite sides, pinch together, hold like a taco and continue pinching around the edges.
• Place on the prepared cookie sheet.
• Crimp edges with a fork.
• Whisk together the egg and water.
• Brush egg wash on each pocket, prick air vents with a fork and sprinkle with sesame seeds.
• Bake for 15 to 20 minutes or until golden.

BEEF POCKETS

Steps:

• Slice beef into 1/8-inch-thick strips.
• In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
• Set aside.
• Core tomatoes and cut in half lengthwise.
• With skin side up broil about4 inches from heat until browned, 6 minutes.
• Set oven temperature to 200 degrees.
• Stack pocket bread in center of foil and wrap.
• Place in oven with tomatoes until ready to serve, 5- 10 minutes.
• In a large skillet add meat mixture and cook until no longer pink.
• Transfer beef only to a bowl.
• Boil juices until reduced to 1/4 cup, pour over meat.
• Add salt to taste.
• To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
• Top with some Sesame Yogurt Sauce.

MINI GOLDEN BEEF POCKETS

Steps:

• For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
• Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
• For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
• Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

ROAST BEEF POCKETS

Steps:

• Stir together yogurt, dill weed and mustard. Mix in the bell pepper. Fill each pita half with 1/3 cup yogurt mixture, 1/4 of the beef and alfalfa sprouts.