Sloppy Joe Hot Pocket
Sloppy Joe Hot Pocket
Ingredients
For the Sloppy Joe Filling
- 2 sheets puff pastry, thawed
- 1 pound ground beef, 85/15
- 1/2 yellow onion, small dice
- 1/2 green bell pepper, small dice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, or to taste
- 1/2 cup tomato sauce
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 cup Colby Jack cheese, shredded
For the Egg Wash
- 1 egg
For the Garlic Butter
- 3 tablespoons butter, softened
- 1 clove fresh garlic, grated
- 1 tablespoon fresh parsley, finely chopped
- 1 pinch salt
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 15 min•🌡️ 400
- 2
In a large skillet over medium heat, add a drizzle of cooking oil. Add the diced yellow onion and green bell pepper to the skillet. Sauté until softened and lightly caramelized, about 4 to 5 minutes, stirring occasionally with a spatula.
⏱️ 5 min
- 3
Add the ground beef to the pan. Cook, breaking it up with a spatula, until browned and no longer pink.
⏱️ 8 min
- 4
Stir in the paprika, garlic powder, and kosher salt. Cook for 30 seconds, stirring constantly to toast the spices.
⏱️ 1 min
- 5
Add the tomato sauce, ketchup, yellow mustard, Worcestershire sauce, and brown sugar to the pan. Stir to combine all ingredients. Simmer for 5 to 8 minutes, or until the mixture is thick and jammy and not watery. Remove from heat and let the sloppy joe mixture cool completely. This cooling step is crucial to prevent the puff pastry from becoming soggy.
⏱️ 45 min
- 6
While the sloppy joe mixture cools, prepare the garlic butter. In a small bowl, combine the softened butter, grated fresh garlic, finely chopped fresh parsley, and a pinch of salt. Mix thoroughly with a spoon until well combined.
⏱️ 5 min
- 7
Lay out one sheet of thawed puff pastry on a piece of parchment paper. If the sheet is large, you may need to cut it in half to make two hot pockets per sheet.
⏱️ 2 min
- 8
Spoon two separate portions of the cooled sloppy joe mixture onto one half of the puff pastry sheet, leaving a border of about 1/2 inch around each portion. Top each portion of the sloppy joe mixture with shredded Colby Jack cheese.
⏱️ 3 min
- 9
Crack the egg into a small bowl and whisk it to create an egg wash. Brush the edges of the puff pastry around the sloppy joe mixture with the egg wash.
⏱️ 2 min
- 10
Fold the other half of the puff pastry sheet over the filling. Gently press down with your hands to seal the edges around the filling. Use a crimped pastry cutter or the tines of a fork to cut the puff pastry into two individual pockets and firmly seal the edges.
⏱️ 3 min
- 11
Brush the tops of the sealed hot pockets generously with the remaining egg wash.
⏱️ 1 min
- 12
Using a sharp knife, cut 3 small diagonal vents on top of each hot pocket to allow steam to escape during baking.
⏱️ 1 min
- 13
Carefully transfer the hot pockets, still on the parchment paper, to the preheated baking sheet. Bake for 20 to 25 minutes, or until the hot pockets are deep golden brown and puffed. If they are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 400
- 14
Once baked, remove the hot pockets from the oven. Immediately brush the tops of the hot pockets generously with the prepared garlic butter. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sloppy Joe Hot Pocket
For the Sloppy Joe Filling
- 2 sheets puff pastry, thawed
- 1 pound ground beef, 85/15
- 1/2 yellow onion, small dice
- 1/2 green bell pepper, small dice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, or to taste
- 1/2 cup tomato sauce
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 cup Colby Jack cheese, shredded
For the Egg Wash
- 1 egg
For the Garlic Butter
- 3 tablespoons butter, softened
- 1 clove fresh garlic, grated
- 1 tablespoon fresh parsley, finely chopped
- 1 pinch salt
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 15 min•🌡️ 400 - 2
In a large skillet over medium heat, add a drizzle of cooking oil. Add the diced yellow onion and green bell pepper to the skillet. Sauté until softened and lightly caramelized, about 4 to 5 minutes, stirring occasionally with a spatula.
⏱️ 5 min - 3
Add the ground beef to the pan. Cook, breaking it up with a spatula, until browned and no longer pink.
⏱️ 8 min - 4
Stir in the paprika, garlic powder, and kosher salt. Cook for 30 seconds, stirring constantly to toast the spices.
⏱️ 1 min - 5
Add the tomato sauce, ketchup, yellow mustard, Worcestershire sauce, and brown sugar to the pan. Stir to combine all ingredients. Simmer for 5 to 8 minutes, or until the mixture is thick and jammy and not watery. Remove from heat and let the sloppy joe mixture cool completely. This cooling step is crucial to prevent the puff pastry from becoming soggy.
⏱️ 45 min - 6
While the sloppy joe mixture cools, prepare the garlic butter. In a small bowl, combine the softened butter, grated fresh garlic, finely chopped fresh parsley, and a pinch of salt. Mix thoroughly with a spoon until well combined.
⏱️ 5 min - 7
Lay out one sheet of thawed puff pastry on a piece of parchment paper. If the sheet is large, you may need to cut it in half to make two hot pockets per sheet.
⏱️ 2 min - 8
Spoon two separate portions of the cooled sloppy joe mixture onto one half of the puff pastry sheet, leaving a border of about 1/2 inch around each portion. Top each portion of the sloppy joe mixture with shredded Colby Jack cheese.
⏱️ 3 min - 9
Crack the egg into a small bowl and whisk it to create an egg wash. Brush the edges of the puff pastry around the sloppy joe mixture with the egg wash.
⏱️ 2 min - 10
Fold the other half of the puff pastry sheet over the filling. Gently press down with your hands to seal the edges around the filling. Use a crimped pastry cutter or the tines of a fork to cut the puff pastry into two individual pockets and firmly seal the edges.
⏱️ 3 min - 11
Brush the tops of the sealed hot pockets generously with the remaining egg wash.
⏱️ 1 min - 12
Using a sharp knife, cut 3 small diagonal vents on top of each hot pocket to allow steam to escape during baking.
⏱️ 1 min - 13
Carefully transfer the hot pockets, still on the parchment paper, to the preheated baking sheet. Bake for 20 to 25 minutes, or until the hot pockets are deep golden brown and puffed. If they are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 400 - 14
Once baked, remove the hot pockets from the oven. Immediately brush the tops of the hot pockets generously with the prepared garlic butter. Serve warm.
⏱️ 1 min