Beef and Feta Puff Pastry Pockets
Beef and Feta Puff Pastry Pockets
Ingredients
For the Beef Filling
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 2 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Baking
- 1 sheet puff pastry, thawed, 9x14 inch
- 1 egg, large, beaten
- 1/4 cup shredded cheese, such as mozzarella or cheddar
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the minced garlic to the skillet with the beef and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Remove the skillet from the heat. Stir in the thawed peas, ricotta cheese, crumbled feta cheese, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 5
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Cut the pastry into 4 equal rectangles.
⏱️ 2 min
- 6
Spoon an equal amount of the beef and cheese filling onto one half of each puff pastry rectangle, leaving a small border around the edges.
⏱️ 3 min
- 7
Fold the other half of the puff pastry over the filling to create a pocket. Press the edges firmly with a fork to seal.
⏱️ 3 min
- 8
Brush the tops of the pastry pockets with the beaten egg. Sprinkle the shredded cheese evenly over the tops of the pockets.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 400
- 10
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Feta Puff Pastry Pockets
For the Beef Filling
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 2 cloves garlic, minced
- 1/2 cup frozen peas, thawed
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Baking
- 1 sheet puff pastry, thawed, 9x14 inch
- 1 egg, large, beaten
- 1/4 cup shredded cheese, such as mozzarella or cheddar
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the beef and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Remove the skillet from the heat. Stir in the thawed peas, ricotta cheese, crumbled feta cheese, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 5
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Cut the pastry into 4 equal rectangles.
⏱️ 2 min - 6
Spoon an equal amount of the beef and cheese filling onto one half of each puff pastry rectangle, leaving a small border around the edges.
⏱️ 3 min - 7
Fold the other half of the puff pastry over the filling to create a pocket. Press the edges firmly with a fork to seal.
⏱️ 3 min - 8
Brush the tops of the pastry pockets with the beaten egg. Sprinkle the shredded cheese evenly over the tops of the pockets.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 400 - 10
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 4 min