Cheesy Beef Puff Pastry Pockets

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Ingredients

For the filling:

• 1 lb (450g) lean ground beef (85/15 preferred)

• 1 small yellow onion, finely diced (about ½ cup)

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp dried oregano

• 2 tbsp tomato paste

• ¼ cup (60ml) beef broth or water

• 1 ½ cups (170g) shredded sharp cheddar cheese (or a blend of cheddar and mozzarella)

• 2 tbsp chopped fresh parsley (optional, for garnish inside or on top)

For the pastry & assembly:

• 2 sheets (17.3 oz / 490g total) frozen puff pastry, thawed according to package instructions

• 1 large egg, beaten (for egg wash)

• 1 tbsp water (to mix with egg wash)

• 2 tbsp grated Parmesan cheese (for topping, optional)

• 1 tsp flaky sea salt (optional, for finishing)

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Instructions

Step 1: Prepare the oven and baking sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Intensity: Low – just waiting and lining.

Step 2: Cook the beef filling

Place a large skillet over medium-high heat. Add the ground beef. Cook, breaking it up with a spatula, for 4–5 minutes until browned and no longer pink. Intensity: Medium – constant stirring to break meat.
Reduce heat to medium. Add the diced onion and cook for 2–3 minutes until softened. Add the garlic, salt, pepper, smoked paprika, and oregano. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Pour in the beef broth (or water), scraping up any browned bits from the pan. Cook for 1–2 minutes until the liquid has mostly evaporated.
Remove from heat and let cool for 5 minutes. Then stir in the shredded cheddar cheese and parsley (if using). The residual heat will melt the cheese slightly. Set aside to cool completely (about 10 minutes). Intensity: Medium-high heat initially, then low for cooling.

Step 3: Roll and cut the puff pastry

On a lightly floured surface, gently roll out each thawed puff pastry sheet to about a 10×10-inch square (if not already that size). Cut each sheet into 4 equal squares (so you’ll have 8 squares total). Intensity: Low – careful not to overwork pastry.

Step 4: Assemble the pockets

Place about ¼ cup (approximately 55g) of the cooled beef-cheese mixture in the center of each pastry square.
Brush the edges of the square with the beaten egg wash (mix 1 egg + 1 tbsp water). Fold one corner over to meet the opposite corner, forming a triangle. Press the edges firmly with a fork to seal. Transfer to the prepared baking sheet. Repeat with all squares. Intensity: Medium – requires gentle handling and good sealing.

Step 5: Egg wash and optional topping

Brush the top of each pocket with more egg wash. Sprinkle with grated Parmesan cheese and flaky sea salt if desired. Use a sharp knife to cut 2 small slits on top of each pocket to allow steam to escape. Intensity: Low.

Step 6: Bake

Bake in the preheated oven for 18–20 minutes, until the pastry is puffed, golden brown, and crispy. Rotate the baking sheet halfway through (at 9–10 minutes) for even browning. Intensity: Low – mostly waiting.

Step 7: Rest and serve

Remove from the oven and let rest on the baking sheet for 5 minutes (this allows the cheese to set slightly so it doesn’t ooze out immediately). Transfer to a wire rack or serving platter. Serve warm. Intensity: None – just patience.

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Nutrition Information (per pocket – 1 of 8)