BEEF PASTRY POCKETS
My husband and I raise beef cattle on our farm-that's why I'm always on the lookout for tasty recipes like this one.-Andrea Chaput, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
BEEF POCKETS
Get out the Sesame Yogurt Sauce recipe #25797 to serve with this. Recipe by Hilda & Ray Marangosian from California.
Provided by Charlotte J
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
MEAT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h50m
Yield 20 meat pies
Number Of Ingredients 15
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.
MINI GOLDEN BEEF POCKETS
You know those handheld pizza pockets you can find in the freezer section of the grocery store? Well they were one of my favorite after-school snacks growing up so I've made my own version-a mashup of those pockets combined with another favorite of mine: Jamaican beef patties.
Provided by Kardea Brown
Categories main-dish
Time 1h25m
Yield 8 pockets
Number Of Ingredients 18
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.
BEEF/MUSHROOM POCKETS
A friend gave me this recipe, and after many years, I still make it often. Our family lives in a rural area, and folks here are frequently looking for new ways to serve ground beef. This one is definitely a winner!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare roll mix according to package directions for pizza crust; let rise. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from the heat., Divide dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on two lightly greased baking sheets. Divide meat mixture among the eight circles. Top with cheese. , Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400° for about 20 minutes.
Nutrition Facts :
GINGER BEEF POCKETS RECIPE BY TASTY
Here's what you need: flank steak, ginger, garlic cloves, small red chilli pepper, brown sugar, dark soy sauce, chinese cooking wine, rice vinegar, sesame oil, fine kosher salt, ground szechuan pepper, small carrot, red bell pepper, green bell pepper, cornstarch, pie dough, egg, black sesame seeds, white sesame seeds
Provided by SpongeTowels
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350F
- Thinly slice flank steak against the grain and then into 1 cm pieces. Add to a large bowl along with remaining marinade ingredients. Toss so beef is coated evenly, cover and let sit for 20 minutes.
- Meanwhile, prepare your carrot and peppers. Once beef mixture has marinated for 20 minutes add vegetables and cornstarch and toss until cornstarch has dissolved and vegetables are evenly distributed.
- Unroll circles of pie dough and cut into quarters. Place 3 tablespoons of filling on one half of each triangle, leaving a 1 cm border from the closest edge. Fold the empty side of dough over to create a smaller triangle and press down on the edges to seal. Fold ½ cm of edge inward and pinch closed or press down with a fork. Continue until all triangles are used.
- Brush each pocket with egg wash, sprinkle over sesame seeds and transfer to a parchment lined baking sheet. Bake at 350F for 40-45 minutes until the crust is golden brown. Let sit for 5 minutes before eating. Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, Sugar 4 grams
ROAST BEEF CHEDDAR POCKETS
This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 38m
Yield 4 pockets
Number Of Ingredients 6
Steps:
- Set oven to 375°F.
- Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
- Slice the pot roast into fine shreds.
- Unroll the crescent roll dough.
- Separate into 4 rectangles and press the seams to seal.
- Pull the sides of the rectangles to enlarge slightly.
- In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
- Divide the beef mixture into four even scoops.
- Press the mixture to compact and place lengthwise down the center of each rectangle.
- Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
- Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
- Bake for about 13-16 minutes or until golden brown.
- Serve with sour cream.
Nutrition Facts : Calories 500.7, Fat 22.7, SaturatedFat 11.6, Cholesterol 140.9, Sodium 648.7, Carbohydrate 32, Fiber 2.4, Sugar 3.5, Protein 40.2
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- Cook ground beef in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Remove from skillet, and drain well. Wipe skillet clean with a paper towel.
- Melt butter in skillet over medium-high heat. Add bell pepper strips and sliced mushrooms, and sauté 8 minutes or until mushrooms are lightly browned and liquid evaporates. Remove from heat; stir in beef, 1 jar pizza sauce, and cheese.
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- Bake, on separate oven racks, at 375° for 25 to 30 minutes or until golden. (Switch places of baking sheets in oven after 15 minutes if necessary for even baking.) Serve with pizza sauce, if desired.
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