Description
Delicious handheld cheeseburger pockets made with flaky puff pastry and filled with ground beef and melty cheese.
Ingredients
Scale
- 1 pound lean ground beef
- Kosher salt and freshly ground pepper
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 6 ounces sharp cheddar cheese, freshly grated
- 2 sheets thawed puff pastry
- 1 large egg plus 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 BBQ sauce
Instructions
- Preheat the oven to 425°F.
- Cut the puff pastry sheets into six squares.
- Heat a skillet over medium heat, add ground beef, salt, and pepper, and cook until browned, about 5-7 minutes.
- Stir in the ketchup and mustard, and fold in the cheese until it melts. Let the mixture cool slightly.
- Spoon 2-3 tablespoons of the beef mixture onto the center of each pastry square, drizzle with house sauce, and sprinkle more cheese.
- Brush the edges with egg wash and fold the pastry over to seal.
- Brush the tops with egg wash and sprinkle sesame seeds on top.
- Bake for 20 minutes until golden brown.
- For the house sauce, whisk together all ingredients until smooth.
Notes
Store any leftover pockets in an airtight container in the fridge for up to three days. For freezing, wrap individually and store in a freezer bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg