Crispy Ground Beef Pastry Pockets
Golden, crunchy pastry pockets packed with juicy seasoned ground beef and fresh herbs. An irresistible crowd-pleaser ideal for parties, appetizers, or a satisfying quick meal any day of the week.
🛒 Ingredients
15 servings
- 1 kg (2.2 lb) pastry dough, store-bought or homemade
- 1 kg (2.2 lb) ground beef (shoulder cut, finely ground twice)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 bunch fresh flat-leaf parsley, chopped
- 1 quality beef bouillon cube
- Salt and freshly ground black pepper, to taste
- Vegetable oil for frying
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Directions
- 1
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft and lightly golden.
- 2
Add the ground beef and stir well. Once it starts releasing liquid, crumble in the bouillon cube and stir frequently, breaking up any lumps, until all the liquid has completely evaporated.
- 3
Continue cooking over medium-high heat, stirring, until the meat begins to sizzle and turns lightly browned and loose.
- 4
Remove from heat, stir in the chopped parsley, and season with salt and pepper to taste. Let the filling cool completely before assembling.
- 5
Roll out the dough and cut into circles or rectangles. Place a heaped spoonful of filling in the center, fold over, and seal the edges firmly by pressing with a fork.
- 6
Fry the pockets in hot oil for 1–2 minutes per side until evenly golden. Drain on paper towels and serve immediately while hot and crispy.
💡 Chef's Tip
Add a pinch of smoked paprika or chili flakes to the filling for extra depth. These can also be baked at 200 °C (390 °F) for 20 minutes as a lighter alternative.
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