Zesty Beef Pockets Food

GINGER BEEF POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 350F
• Thinly slice flank steak against the grain and then into 1 cm pieces. Add to a large bowl along with remaining marinade ingredients. Toss so beef is coated evenly, cover and let sit for 20 minutes.
• Meanwhile, prepare your carrot and peppers. Once beef mixture has marinated for 20 minutes add vegetables and cornstarch and toss until cornstarch has dissolved and vegetables are evenly distributed.
• Unroll circles of pie dough and cut into quarters. Place 3 tablespoons of filling on one half of each triangle, leaving a 1 cm border from the closest edge. Fold the empty side of dough over to create a smaller triangle and press down on the edges to seal. Fold ½ cm of edge inward and pinch closed or press down with a fork. Continue until all triangles are used.
• Brush each pocket with egg wash, sprinkle over sesame seeds and transfer to a parchment lined baking sheet. Bake at 350F for 40-45 minutes until the crust is golden brown. Let sit for 5 minutes before eating. Enjoy!

JAMAICAN BEEF PATTIES

Steps:

• Sift the flour into a bowl then stir in the sugar, salt and turmeric. Add the butter and rub them into the dry ingredients until you have a crumbly texture.
• Gradually add ice water to create a dough. Roll the dough into a ball, wrap in cling wrap and chill in the fridge 1 hour.
• Meanwhile, make the filling. In a large skillet over medium-high heat, add the meat and cook, breaking up with a wooden spoon, about 5 minutes.
• Add the onion and scotch bonnet and cook 3 minutes, until soft. Add the garlic powder, salt and black pepper.
• Dissolve beef cube in boiling water and add to the skillet with the paprika, allspice, breadcrumb or flour and the soy sauce or other sauce. Stir and simmer 20 minutes, then set aside to cool completely.
• When ready to cook, preheat oven to 350F.
• Take the chilled dough out of the fridge. Dust work surface and rolling pin with flour so the dough doesn't stick.
• Roll out the dough, when flat fold it into a square then roll again. Repeat 2 to 3 times to create a traditional patty crust.
• Roll the dough out to about 1/16th thickness.
• Place an upturned bowl or lid about 6 inches in diameter on top and carefully cut around it with a sharp knife. You should get 12 total, with a 6-inch size.
• Divide the meat mixture between each, about 3 tablespoons each and spoon it onto one side of the circle.
• Brush a little milk (or water) around the edge of the dough and carefully fold the patty over so the edges meet. Use your fingers to press and seal them, then use a fork and press around the edges.
• Poke a few holes on top with the fork to make steam holes and place on a baking sheet. Bake 25 minutes, until golden.
• Air fry 325F 10 to 12 minutes, turning halfway.

MEATY SLOPPY JOE POCKETS

Steps:

• In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely., Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown.

CURRIED BEEF PITA POCKETS

Steps:

• In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain and discard garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes. , Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.

SPICY BEEF & VEGGIES PITA POCKETS

Steps:

• In a large pot, add beef, peppers, and mushrooms.
• Cook on medium until beef is completely brown.
• Drain and rinse fat from the beef mixture and the pot, then return beef mixture back to the pot.
• Add mushrooms and chili sauce.
• Cook on medium, constantly stirring, until the mixture is completly heated.
• Cut the pita pockets in half and warm in the microwave for about 30 seconds.
• Fill the pocket with the beef mixture.