Crispy Cheesy Beef Pockets

Beef Filling

• 1 lb (454 g) lean ground beef
• ¼ cup (40 g) diced red bell pepper
• 2 cloves garlic, minced
• 1 tbsp (16 g) tomato paste
• ¾ tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• Black pepper, to taste
• Pinch of crushed red pepper
• 1 tbsp (4 g) fresh parsley

Pastry

• 2 sheets puff pastry, rolled to 11×15-inch (28×38 cm) rectangles
• Shredded cheese

Egg Wash

• 1 egg
• Splash of water

Dipping Sauce

• Ketchup
• Mayonnaise

Directions

• Brown the ground beef in a pan over medium heat until almost fully cooked. Add the red pepper and garlic and cook 3–4 minutes.
• Add the tomato paste and all the seasonings. Cook another 1–2 minutes, mixing well. Remove from heat and stir in the parsley.
• Roll each puff pastry sheet into an 11×15-inch rectangle and cut each into three 5-inch strips. Place three strips on a parchment-lined baking pan, then add the beef filling and shredded cheese.
• Brush the edges with a little water, then lay the remaining pastry strips on top. Seal the edges with a fork.
• Brush with egg wash and cut a few vents into the top. Bake at 425°F (220°C) for 20–25 minutes, until golden brown.
• Mix ketchup and mayo together for dipping and serve warm.

From @baileyseatsnthings on Instagram. An easy way to switch up a ground-beef dinner.