Ingredients:
1 lb (450g) ground beef or turkey
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, finely grated
1 celery stalk, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 tablespoon tomato paste
½ cup shredded cheese (cheddar, mozzarella, or your choice) (optional)
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions:
1. Preheat Oven & Prepare Baking Sheet:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
2. Cook the Filling:
Heat a large skillet over medium heat.
Add the chopped onion, celery, and grated carrot. Sauté for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Add the ground beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink.
Stir in the oregano, thyme, paprika, salt, and pepper.
Mix in the tomato paste and cook for 2 more minutes.
Remove from heat and let the mixture cool slightly.
If using, stir in shredded cheese.
3. Assemble the Pockets:
Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into equal squares or rectangles (about 4×4 inches).
Spoon a portion of the meat filling onto the center of each piece.
Fold the pastry over to form a pocket (triangles or rectangles).
Press the edges with a fork to seal.
4. Egg Wash & Bake:
Brush the tops of the pastry pockets with the beaten egg.
Arrange them on the prepared baking sheet, leaving space between them.
Bake for 20–25 minutes, or until golden brown and crispy.
5. Serve & Enjoy:
Let the pockets cool slightly before serving.
Serve with your favorite dipping sauce (e.g., ketchup, marinara, or tzatziki).
Would you like any modifications, such as spice adjustments or different filling variations?