Zesty Beef Pockets Recipes

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MINI GOLDEN BEEF POCKETS



Mini Golden Beef Pockets image

You know those handheld pizza pockets you can find in the freezer section of the grocery store? Well they were one of my favorite after-school snacks growing up so I've made my own version-a mashup of those pockets combined with another favorite of mine: Jamaican beef patties.

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 8 pockets

Number Of Ingredients 18

1 tablespoon canola oil
1 pound lean ground beef
1 onion, finely diced
1 clove garlic, minced
1 tablespoon ketchup
1 to 2 teaspoons Caribbean all-purpose seasoning
1 teaspoon browning sauce, such as Grace
1 teaspoon dried jerk seasoning
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon fresh thyme leaves
3 green onions, thinly sliced
1 small Roma tomato, diced
Kosher salt and freshly ground black pepper
Two 14.1-ounce packages refrigerated pie crusts
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons ground turmeric

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.

PROVOLONE BEEF PASTRY POCKETS



Provolone Beef Pastry Pockets image

My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. -Karen Burkett, Reseda, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 tablespoon butter
2 cups finely chopped fresh mushrooms
1 small onion, finely chopped
1 package (15 ounces) refrigerated beef roast au jus
1 large egg
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
6 slices provolone cheese

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.

Nutrition Facts : Calories 628 calories, Fat 36g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 725mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 29g protein.

ROAST BEEF CHEDDAR POCKETS



Roast Beef Cheddar Pockets image

This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 38m

Yield 4 pockets

Number Of Ingredients 6

1 (16 -17 ounce) package fully-cooked boneless beef roast, with gravy (use the 16-17 ounce package for this, I use the Maple leaf brand fully cooked roast)
1 (8 ounce) package refrigerated crescent dinner rolls
1 cup cheddar cheese, finely shredded
1/2 cup finely chopped onion
1/2 cup shredded cheddar cheese (or to taste)
sour cream

Steps:

  • Set oven to 375°F.
  • Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
  • Slice the pot roast into fine shreds.
  • Unroll the crescent roll dough.
  • Separate into 4 rectangles and press the seams to seal.
  • Pull the sides of the rectangles to enlarge slightly.
  • In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
  • Divide the beef mixture into four even scoops.
  • Press the mixture to compact and place lengthwise down the center of each rectangle.
  • Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
  • Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
  • Bake for about 13-16 minutes or until golden brown.
  • Serve with sour cream.

Nutrition Facts : Calories 500.7, Fat 22.7, SaturatedFat 11.6, Cholesterol 140.9, Sodium 648.7, Carbohydrate 32, Fiber 2.4, Sugar 3.5, Protein 40.2

ROUND 2 RECIPES -BEEF KEBOB PITA POCKETS



Round 2 Recipes -Beef Kebob Pita Pockets image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 22

Nonstick cooking spray
Leftover beef from Beef Kebabs, about 6 cubes, recipe follows
1/2 cucumber, diced
1/4 cup leftover yogurt marinade from Beef Kebabs, recipe follows
2 pita pockets
1/2 cup leftover Spicy Couscous from from Beef Kebabs, recipe follows
2 tablespoons canola oil
1 tablespoon garlic, chopped
1/2 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon hot sauce
3 pounds bottom round steak, cut into 1-inch cubes
1 large yellow onion, chopped in large chucks slightly large than beef cubes
8 bamboo skewers, soaked in water for about 20 minutes
2 tablespoons canola oil
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
2 cups chicken broth
1 (10-ounce) box couscous
Salt and freshly ground black pepper

Steps:

  • Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare.
  • In a small bowl combine cucumbers and leftover reserved yogurt marinade.
  • Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve.
  • In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
  • Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
  • Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
  • Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
  • Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

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