Cheesy Beef & Corn Pastry Pockets
Cheesy Beef & Corn Pastry Pockets
Ingredients
For the Beef & Corn Filling
- 1 1/4 pounds ground beef
- 1 yellow onion, small, finely diced
- 1 packet taco seasoning
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1/2 cup corn kernels, canned or frozen, thawed
- 1/4 cup water
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt, or to taste
For the Avocado Dipping Sauce
- 1 avocado, ripe
- 1/4 cup fresh cilantro
- 2 tablespoons sour cream
- 1 tablespoon lime juice, from 1/2 lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
For the Pastry Pockets
- 1 sheet puff pastry, thawed according to package directions
- 1 cup marbled cheddar cheese, shredded
- 1 egg, large, whisked
- 1/4 teaspoon paprika, for topping
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess grease.
⏱️ 8 min
- 3
Add the diced onion to the skillet with the beef and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the taco seasoning, diced tomatoes (undrained), corn kernels, and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
⏱️ 7 min
- 5
Remove from heat and stir in the sour cream and chopped fresh cilantro. Season with salt to taste. Set aside to cool slightly.
⏱️ 3 min
- 6
While the filling cools, prepare the avocado dipping sauce. In a blender or food processor, combine the ripe avocado, fresh cilantro, sour cream, lime juice, garlic powder, and salt. Blend until smooth and creamy. Set aside.
⏱️ 5 min
- 7
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Spoon half of the beef and corn filling onto one half of the puff pastry, forming two distinct mounds, leaving a 1-inch border around the edges and between the mounds.
⏱️ 3 min
- 8
Generously sprinkle the shredded marbled cheddar cheese over the two mounds of filling.
⏱️ 1 min
- 9
Brush the edges of the puff pastry with the whisked egg wash.
⏱️ 1 min
- 10
Carefully fold the other half of the puff pastry over the filling. Press down firmly around the filling to seal the edges, then crimp with a fork or a pastry wheel to ensure a tight seal.
⏱️ 2 min
- 11
Using a sharp knife, cut the large pastry into two individual pockets. Brush the entire top surface of the two pastry pockets with the remaining egg wash for a golden finish.
⏱️ 1 min
- 12
Lightly score the tops of the pastries with a knife (do not cut all the way through). Sprinkle with paprika.
⏱️ 1 min
- 13
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
⏱️ 25 min•🌡️ 400
- 14
Remove from the oven and let cool slightly for 5 minutes. Cut each pastry pocket into smaller, stackable portions if desired. Serve warm with the creamy avocado dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef & Corn Pastry Pockets
Ingredients
For the Beef & Corn Filling
- 1 1/4 pounds ground beef
- 1 yellow onion, small, finely diced
- 1 packet taco seasoning
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1/2 cup corn kernels, canned or frozen, thawed
- 1/4 cup water
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt, or to taste
For the Avocado Dipping Sauce
- 1 avocado, ripe
- 1/4 cup fresh cilantro
- 2 tablespoons sour cream
- 1 tablespoon lime juice, from 1/2 lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
For the Pastry Pockets
- 1 sheet puff pastry, thawed according to package directions
- 1 cup marbled cheddar cheese, shredded
- 1 egg, large, whisked
- 1/4 teaspoon paprika, for topping
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess grease.
⏱️ 8 min - 3
Add the diced onion to the skillet with the beef and cook until softened, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the taco seasoning, diced tomatoes (undrained), corn kernels, and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
⏱️ 7 min - 5
Remove from heat and stir in the sour cream and chopped fresh cilantro. Season with salt to taste. Set aside to cool slightly.
⏱️ 3 min - 6
While the filling cools, prepare the avocado dipping sauce. In a blender or food processor, combine the ripe avocado, fresh cilantro, sour cream, lime juice, garlic powder, and salt. Blend until smooth and creamy. Set aside.
⏱️ 5 min - 7
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Spoon half of the beef and corn filling onto one half of the puff pastry, forming two distinct mounds, leaving a 1-inch border around the edges and between the mounds.
⏱️ 3 min - 8
Generously sprinkle the shredded marbled cheddar cheese over the two mounds of filling.
⏱️ 1 min - 9
Brush the edges of the puff pastry with the whisked egg wash.
⏱️ 1 min - 10
Carefully fold the other half of the puff pastry over the filling. Press down firmly around the filling to seal the edges, then crimp with a fork or a pastry wheel to ensure a tight seal.
⏱️ 2 min - 11
Using a sharp knife, cut the large pastry into two individual pockets. Brush the entire top surface of the two pastry pockets with the remaining egg wash for a golden finish.
⏱️ 1 min - 12
Lightly score the tops of the pastries with a knife (do not cut all the way through). Sprinkle with paprika.
⏱️ 1 min - 13
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
⏱️ 25 min•🌡️ 400 - 14
Remove from the oven and let cool slightly for 5 minutes. Cut each pastry pocket into smaller, stackable portions if desired. Serve warm with the creamy avocado dipping sauce.
⏱️ 5 min