Ground Meat Puff Pastry Pockets

Step 1: Prepare the Filling

1. Cook the aromatics: Heat 2 tablespoons of olive oil or butter in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for an additional 1 minute.
2. Cook the meat: Add the ground meat to the skillet. Break it up with a spatula and cook until browned and fully cooked through, about 6-8 minutes.
3. Add the vegetables and seasoning: Stir in the grated carrot (if using), frozen peas, tomato paste, paprika, cumin, thyme, salt, and pepper. Mix well and cook for another 3-5 minutes until the vegetables are softened and the flavors meld.
4. Cool the filling: Remove the skillet from heat and let the filling cool completely before using. Warm filling can make the puff pastry soggy.

Step 2: Prepare the Puff Pastry

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the pastry: On a lightly floured surface, roll out the puff pastry sheets slightly to make them even and smooth. Cut each sheet into equal squares or rectangles, about 4×4 inches (10×10 cm) for medium-sized pockets.

Step 3: Assemble the Pockets

1. Add the filling: Place a generous spoonful of the cooled meat mixture onto the center of each pastry square. Be careful not to overfill.
2. Seal the pockets: Brush the edges of the pastry squares with a little water. Fold the pastry over the filling to create a triangle or rectangle, depending on your cut. Press the edges together with a fork to seal.
3. Egg wash: In a small bowl, whisk together the beaten egg and 1 teaspoon water. Brush the tops of the pastry pockets with the egg wash to give them a golden, glossy finish.
4. Optional garnish: Sprinkle with sesame seeds or poppy seeds for added texture and flavor.

Step 4: Bake

1. Bake the pockets: Arrange the prepared pastry pockets on the parchment-lined baking sheet, leaving space between each one. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
2. Cool slightly: Remove the pockets from the oven and let them cool on the baking sheet for 5 minutes before serving.

Serving Suggestions:

• Serve warm with a side of tzatziki sauce, sour cream, or ketchup.
• Pair with a fresh green salad for a complete meal.
• Enjoy as a snack with a steaming cup of tea or coffee.

Tips for Success:

1. Use cold puff pastry: Keep the puff pastry cold until ready to use for the best puff and flakiness.
2. Customize the filling: Add chopped spinach, mushrooms, or cheese for extra flavor.
3. Make ahead: Assemble the pockets and freeze them before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.
4. Reheating: Reheat leftover pockets in a preheated oven at 350°F (175°C) to maintain their crispiness.

Conclusion:

These Ground Meat Puff Pastry Pockets are versatile, easy to make, and packed with flavor. Whether you’re hosting a party, prepping for a weeknight dinner, or looking for an on-the-go snack, these savory pastries are guaranteed to satisfy. Enjoy the flaky, buttery crust with the hearty, savory filling—it’s comfort food at its finest!