Cheeseburger Puff Pastry Pockets

Name: Cheeseburger Puff Pastry Pockets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 pockets
Ingredients: 1 pound of lean ground beef; kosher salt and pepper; 3 tablespoons ketchup; 2 tablespoons yellow mustard; 6 ounces sharp cheddar cheese; 2 sheets thawed puff pastry; 1 large egg + 1 teaspoon water; 2 tablespoons Sesame seeds; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon yellow mustard; 1 tablespoon honey; 1 tablespoon your favorite BBQ sauce

User Reviews

5.0

78 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12 pockets
Course
Main Course
Cuisine
American

Cheeseburger Puff Pastry Pockets

Kian Mendoza

Report

We adore these cheeseburger puff pastry pockets. Like a burger, but stuffed in flakey, buttery puff pastry and served with my famous house sauce. Add anything else that you love on a burger and these are perfection!

Share:

I Made This!

58 people made this

Print

16 people printed this

Save this

46 people saved this

Ingredients

Servings

1 pound of lean ground beef
kosher salt and pepper
3 tablespoons ketchup
2 tablespoons yellow mustard
6 ounces sharp cheddar cheese, freshly grated
2 sheets thawed puff pastry
1 large egg + 1 teaspoon water, for egg wash
2 tablespoons Sesame seeds, for sprinkling

house sauce

½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1 tablespoon honey
1 tablespoon your favorite BBQ sauce

Add to Shopping List

Instructions

As a note, I like to use the puff pastry here that isn't perforated. I don't ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry.
Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too.
Cut both sheets of puff pastry into six squares on the parchment paper. .
Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two. Let the beef cool slightly.
If you haven’t made the house sauce yet, make it now!
Once the beef has cooled a bit, spoon 2 to 3 tablespoons into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry.
Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds.
Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly - the insides are super hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger.