Cheeseburger Puff Pastry Pockets
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
12 pockets
-
Course
Main Course
-
Cuisine
American
Cheeseburger Puff Pastry Pockets
Description
The Cheeseburger Puff Pastry Pockets use lean ground beef cooked until browned and combined with ketchup and mustard for a tangy burger flavor. Freshly grated sharp cheddar cheese is incorporated for richness. The beef mixture is cooled and spooned onto thawed puff pastry squares, which are then folded and sealed before baking. A homemade house sauce adds sweetness and a bit of barbecue tang, balancing the savory beef and cheese. The tops are brushed with egg wash and sprinkled with sesame seeds, resulting in pockets with a flaky, golden crust. Baking at a high temperature ensures a crisp exterior while keeping the filling moist and flavorful.
This recipe works well for casual lunches, parties, or dinners where handheld food is convenient. The pockets can be served warm straight from the oven. The puff pastry provides buttery layers that complement the classic cheeseburger flavors inside. The house sauce adds a creamy accent that ties the ingredients together.
Ingredients
- 1 pound ground beef lean
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 6 ounces cheddar cheese freshly grated, sharp
- 2 puff pastry sheets, thawed
- 1 egg for egg wash, large, plus 1 teaspoon water
- 2 tablespoons sesame seeds for sprinkling
house sauce
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon barbecue sauce your favorite
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.
house sauce
- Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!
User Reviews
Overall Rating
5
You'll Also Love
