Name: Greek Beef and Feta Puff Pastry Hot Pockets
Prep time: 25 min
Cook time: 29 min
Total time: 54 min
Yield: 6
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 small onion, finely chopped; 1 red bell pepper, finely diced; 3 garlic cloves, grated or finely minced; 2 tablespoons tomato paste; 1 teaspoon dried crushed oregano; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; Crushed red pepper flakes, to taste; 1 teaspoon salt, or to taste; Freshly cracked black pepper, to taste; 1/4 cup finely chopped fresh parsley; 2 sheets frozen puff pastry, thawed but cold (1 package containing 2 sheets); 4 ounces feta cheese, crumbled; and 1/2 cups shredded kasseri or mozzarella cheese; 1 tablespoon water; Sesame seeds; 3 tablespoons salted butter, melted; 1 garlic clove, grated; 1 tablespoon finely chopped parsley; 1/2 teaspoon dried oregano; eggs

Method

16 steps

Prepare the beef filling: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
Add the onion and bell pepper. Cook for 5–6 minutes, until softened and most of the released moisture has evaporated.
Add the garlic, tomato paste, oregano, paprika, cumin, cinnamon, crushed red pepper flakes, salt, and black pepper. Cook for 2–3 minutes, stirring frequently, until the tomato paste darkens slightly.
Remove the skillet from the heat and stir in the parsley. Taste and adjust the seasoning.
Transfer the filling to a shallow dish and allow it to cool completely. The filling should be cool and fairly dry before it is added to the puff pastry.
Prepare the pastry: Line a large baking sheet with parchment paper. Gently unfold the two cold puff pastry sheets. Cut each sheet along its two fold lines into 3 long strips, making 6 strips altogether. Each strip will make one large hot pocket.
Assemble the pockets: Divide the cooled beef filling among the 6 strips, placing it on one half of each strip and leaving a 1/2-inch border around the edges. Divide the crumbled feta and shredded kasseri or mozzarella among the pockets. Keep the borders clear and do not overfill.
Whisk the egg and water together. Lightly brush the exposed pastry borders with egg wash.
Fold the empty half of each strip over the filling to form a pocket. Gently press out any trapped air, then press the edges together and seal firmly with a fork.
Arrange the pockets on the prepared baking sheet, leaving space between them. Cut 3 small slits into the top of each pocket.
Chill before baking: Place the assembled pockets in the refrigerator or freezer for 20–30 minutes so the pastry becomes cold and firm. This helps the pastry puff beautifully when baked.
Preheat the oven to 400°F while the pockets chill.
Bake: Brush the chilled pockets with egg wash and sprinkle generously with sesame seeds. Bake for 22–27 minutes, or until the puff pastry is deeply golden, crisp, and puffed.
Make the garlic herb butter: Combine the melted salted butter, grated garlic, parsley, and oregano.
As soon as the hot pockets come out of the oven, brush the tops lightly with the garlic herb butter.
Serve: Allow the pockets to cool for 5–10 minutes before serving. The filling will be very hot. Serve with tzatziki, marinara sauce, or a crisp Greek salad.