Total Time
45mins
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.

Ingredients Nutrition

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.

Reviews

Most Helpful

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!

OutOfThyme January 09, 2008

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.

LilMissMolly October 06, 2014

these were great but i had no puff pastry an used wonton wrappers an deep fried them.ill make them for grandkids for sure

JOANN-N-TRACY December 14, 2007

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