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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 32 |
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Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later! This makes 32 small pockets, 1-2 per serving, unless you are feeding teenagers! OAMC directions are included here for you. Created for RSC 9. Good luck to all participating Chefs!- If you want them spicier please increase the chili powder or add some cayenne or red pepper. Ingredients:
2 (17 1/3 ounce) packages puff pastry sheets, 2 sheets per package |
1 egg |
1/2 tablespoon water |
1 1/2 lbs ground beef |
1/2 cup green pepper, chopped |
1/2 cup white onion, chopped |
1 garlic clove, minced |
1 medium tomato, seeded and chopped |
1/2 cup catsup |
1/4 cup fresh cilantro or 1/4 cup parsley, chopped |
1 teaspoon ground cumin |
2 teaspoons chili powder |
1 teaspoon oregano |
1 teaspoon cinnamon |
1 1/2 cups monterey jack cheese, shredded or 1 1/2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1/2 cups colby cheese, shredded, any similar cheese will work |
Directions:
1. Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
2. Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
3. Add garlic and cook for one more minute, stirring constantly.
4. Drain all the grease from the pan and return to the heat.
5. Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
6. Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
7. Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
8. On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
9. Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
10. Mix the egg and water together and brush pastry edges with it.
11. Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
12. Repeat until all ingredients are used.
13. Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
14. Bake at 375 degrees for about 15-17 minutes or until golden brown.
15. OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
16. Great served with sour cream, catsup or your favorite dip.
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