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Savory Bacon, Egg and Beef Pastry Pockets

These savory Bacon, Egg, and Beef Pastry Pockets are perfect for a decadent weekend brunch, lunch, or dinner. Combining puff pastry with a delectable filling of bacon, egg, and saucy ground beef, these hand pies will be a delight for your taste buds. A simple side salad with a tangy vinaigrette woul...
3
48 min
TOTAL TIME
692
CALORIES
$2.03
PER SERVING
Savory Bacon, Egg and Beef Pastry Pockets
Ingredients
14 INGREDIENTS
4 SERVINGS
Puff Pastry Sheet
1 whole puff pastry sheet
thawed
Paprika
1/2 tsp paprika
Bacon
3 slices bacon
chopped
Shallot
1 whole shallot
finely chopped
Garlic
2 cloves garlic
chopped
Eggs
5 large eggs
Ground Beef
3/4 lbs ground beef
Kosher Salt
1/2 tsp kosher salt
Tomato Paste
2 tsp tomato paste
Worcestershire Sauce
1/2 tsp worcestershire sauce
Cornstarch
1 1/2 tsp cornstarch
Chicken Stock
1 cup chicken stock
All-purpose Flour
all-purpose flour
for work surface
Freshly Ground Black Pepper
freshly ground black pepper
Directions
12 STEPS
30 min
PREP TIME
18 min
COOK TIME
48 min
TOTAL TIME
1
Boil 4 eggs in a large pot of water for 6 minutes. Drain, run under cold water to cool, and then peel the eggs.
2
Preheat your oven to 400°F degrees.
3
In a large skillet over medium heat, cook the chopped bacon until crisp, for about 5 minutes. Add in the shallot and garlic, stirring and cooking until softened, about 2 minutes.
4
Add the ground beef and kosher salt to the skillet, cooking and breaking up the beef with a wooden spoon until browned, about 6 to 8 minutes.
5
Stir in the tomato paste, Worcestershire sauce, and paprika, cooking for an additional 1 minute.
6
Pour chicken stock into the skillet and let it reach a simmer. In a small bowl, mix the cornstarch with 2 teaspoons of water, then add it to the skillet, simmering until thickened, about 3 to 4 minutes.
7
On a floured work surface, roll out the thawed puff pastry into a 14-inch square, then cut it into 4 equal squares.
8
Divide the beef mixture evenly among the centers of the puff pastry squares, topping each with a boiled egg.
9
Whisk the remaining egg in a small bowl and brush the pastry edges with the beaten egg.
10
Pull the corners of each pastry square over the filling to meet in the center, pinching firmly to seal.
11
Transfer the pastry pockets to a parchment-lined baking sheet, brushing each pocket with the egg wash and topping with freshly ground black pepper.
12
Bake the pastry pockets in the preheated oven until golden, about 15 to 18 minutes. Serve warm.
Health Info
Macros
34g
CARBS
46g
FAT
33g
PROTEIN
Contains these allergens
MILK
EGGS
FISH
WHEAT