CURRIED BEEF PITA POCKETS
If there are people in your family who think they won't like the taste of curry, serve this. They'll be curry lovers forever! -Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 393 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
MEATY SLOPPY JOE POCKETS
It's easy to turn sloppy joes into hearty hot pocket snacks. I make the filling ahead and use refrigerated biscuits. I time them so they're done baking just before kickoff. -Shelly Flye, Albion, Maine
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely., Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown.
Nutrition Facts : Calories 294 calories, Fat 11 g fat (4 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 909 mg sodium, Carbohydrate 33 g carbohydrate (9 g sugars, Fiber 1 g fiber), Protein 15 g protein.
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
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.
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