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Golden Beef-Stuffed Pastry Pockets

These rich, savory bites are perfect as appetizers for your next party or as an accompaniment to your evening tea. Tender ground beef, beautifully spiced, encased in a flaky, golden puff pastry pocket, this recipe will leave your guests asking for more!
2 hr 40 min
TOTAL TIME
378
CALORIES
$1.03
PER SERVING
Golden Beef-Stuffed Pastry Pockets
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Ingredients
13 INGREDIENTS
10 SERVINGS
Ground Beef
1/2 lbs ground beef
Chili Powder
1 tsp chili powder
Vegetable Oil
1 tbsp vegetable oil
Onion
1 medium onion
chopped
Ground Cumin
1/2 tsp ground cumin
Egg
1 whole egg
beaten
Coriander Powder
1 tsp coriander powder
Salt
1 1/2 tsp salt
divided
Garam Masala
3/4 tsp garam masala
Fresh Cilantro
1 cup fresh cilantro
chopped
Ginger Garlic Paste
1/2 tbsp ginger garlic paste
Ground Pepper
1/4 tsp ground pepper
Puff Pastry
3 sheets puff pastry
thawed
Directions
14 STEPS
2 hr
PREP TIME
40 min
COOK TIME
2 hr 40 min
TOTAL TIME
1
Set out the frozen puff pastry to thaw on your kitchen counter for about two hours before you begin cooking.
2
Heat the vegetable oil in a saucepan over medium heat.
3
Sauté the chopped onion and 0.5 teaspoon of salt in the hot oil until the onion becomes translucent.
4
Add the ginger-garlic paste and sauté until the onions turn golden brown and no raw smell persists from the paste.
5
Add the ground beef to the saucepan. Break it apart and mix it well with the onion and paste.
6
Cover the saucepan until the ground beef loses its pink color.
7
Mix in the chili powder, garam masala, coriander powder, ground cumin, ground pepper, and remaining salt. Continue cooking until the beef browns slightly.
8
Sauté until all the liquid has evaporated, leaving a dry filling. Add the chopped cilantro and sauté for an additional minute before removing saucepan from heat to cool.
9
While the beef mixture cools, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
10
Cut each sheet of the thawed puff pastry vertically into 3 equal rectangles, then cut these in half to create 6 small rectangles.
11
Place a tablespoon of the beef filling in the center of each small rectangle, fold the pastry over the filling, and press edges together to seal. For a decorative finish, press the tines of a fork along the sealed edges.
12
Brush the beaten egg over each pastry pocket before arranging them on your prepared baking sheet.
13
Bake in the preheated oven on the middle rack for 20-25 minutes or until pastries are golden and crisp.
14
Let them cool a bit and serve them warm.
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Health Info
Macros
30g
CARBS
24g
FAT
10g
PROTEIN
Contains these allergens
EGGS
MILK
WHEAT