Beef Pockets Recipes

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

Steps:

• In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain and discard garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes. , Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.

Steps:

• Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.

Steps:

• For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
• Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
• For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
• Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

Steps:

• For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
• Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
• Preheat the oven to 400 degrees F.
• To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
• Bake until golden brown, 10 to 12 minutes.

Steps:

• In a large skillet, cook beef until no longer pink; drain and cool. Stir in the cheddar cheese, cottage cheese, eggs and pepper; mix well. , Cut pastry into eight 5-in. squares, 1/4-in. thick. Place heaping 1/3 cupfuls of meat mixture in center of squares. For each square, fold one edge over filling to form a triangle. Moisten edges with water; press together with a fork to seal. , Place on an ungreased baking sheet; bake at 400° for 20 minutes or until golden brown.

Steps:

• Preheat oven to 130 degrees.
• Mix oil, thyme, tomato paste and garlic and smother the beef.
• Use the prosciutto to wrap the roast and tie with to secure.
• Brown the roast on the stovetop in a baking pan. Add the wine and stock.
• Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate.

Steps:

• Spread mustard on inside of pita pocket halves.
• Fill pockets with beef, tomato, cheese and spinach.

Steps:

• Slice beef into 1/8-inch-thick strips.
• In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
• Set aside.
• Core tomatoes and cut in half lengthwise.
• With skin side up broil about4 inches from heat until browned, 6 minutes.
• Set oven temperature to 200 degrees.
• Stack pocket bread in center of foil and wrap.
• Place in oven with tomatoes until ready to serve, 5- 10 minutes.
• In a large skillet add meat mixture and cook until no longer pink.
• Transfer beef only to a bowl.
• Boil juices until reduced to 1/4 cup, pour over meat.
• Add salt to taste.
• To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
• Top with some Sesame Yogurt Sauce.