Cheesy Taco Pockets

Cheesy Taco Pockets

środa, 19 lutego 2014

Cheesy Taco Pockets

Time: 45 mins

Ingredients

• 2 (17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
• 1 egg
• 1/2 tablespoon water
• 1 1/2 lbs ground beef
• 1/2 cup green pepper, chopped
• 1/2 cup white onion, chopped
• 1 garlic clove, minced
• 1 medium tomato, seeded and chopped
• 1/2 cup catsup
• 1/4 cup fresh cilantro or 1/4 cup parsley, chopped
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon cinnamon
• 1 1/2 cups monterey jack cheese, shredded or 1 1/2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1/2 cups colby cheese, shredded, any similar cheese will work

Directions

• 1 Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• 2 Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
• 3 Add garlic and cook for one more minute, stirring constantly.
• 4 Drain all the grease from the pan and return to the heat.
• 5 Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
• 6 Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
• 7 Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• 8 On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• 9 Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
• 10 Mix the egg and water together and brush pastry edges with it.
• 11 Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
• 12 Repeat until all ingredients are used.
• 13 Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
• 14 Bake at 375 degrees for about 15-17 minutes or until golden brown.
• 15 OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• 16 Great served with sour cream, catsup or your favorite dip.