Prep 30 mins
Cook 15 mins
Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later! This makes 32 small pockets, 1-2 per serving, unless you are feeding teenagers! OAMC directions are included here for you. Created for RSC 9. Good luck to all participating Chefs!------ If you want them spicier please increase the chili powder or add some cayenne or red pepper.
- 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 tomatoes, 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
- Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
- 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.
- Add garlic and cook for one more minute, stirring constantly.
- Drain all the grease from the pan and return to the heat.
- 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.
- Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
- Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
- 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.
- 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! ).
- Mix the egg and water together and brush pastry edges with it.
- 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.
- Repeat until all ingredients are used.
- Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
- Bake at 375 degrees for about 15-17 minutes or until golden brown.
- 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.
- Great served with sour cream, catsup or your favorite dip.
I think the name is a little deceiving here, as they didn't taste like tacos, but they were still good. Next time I will leave out the oregano and cinnamon, and add in some taco seasoning along with the ground cumin and chili powder. Thanks Mama for the idea!
I'm a single adult. I'm ALWAYS looking for creative lunch recipes. This one is a keeper. I added the cinnamon but just a hint (I'm not BIG on cinnamon). It gave it just a hint of earthiness without over powering the dish for me. For children, the amount of chili powder is just right but for an adult... I think I'll add more next time or use Jalapeño Jack instead of the cheddar/jack pre-shredded version I used (I was pressed for time). I think this is an amazing recipe. I'll be making it for work lunches regularly.
these were great but i had no puff pastry an used wonton wrappers an deep fried them.ill make them for grandkids for sure