Cheeseburger Pockets

Servings: 6–8 pockets | Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 1 cup (100 g) shredded sharp cheddar cheese
• 1 sheet (or 2 sheets) refrigerated puff pastry, thawed (about 8 oz / 225 g)
• 1 large egg + 1 Tbsp water, beaten (egg wash)
• Optional condiments: ketchup, mustard, dill pickle slices

Instructions

1. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, cook ground beef, breaking it up with a spoon, until no longer pink, about 5 minutes.
3. Add onion and garlic; cook 3–4 minutes more, until onion is translucent. Stir in Worcestershire sauce; season with salt and pepper. Remove from heat and drain any excess fat.
4. Transfer beef mixture to a bowl, let cool 5 minutes, then stir in shredded cheddar.
5. On a lightly floured surface, roll each puff-pastry sheet to smooth seams. Cut into 6 equal rectangles (yielding 12 total pieces).
6. Scoop about 2 Tbsp of filling onto the center of half the rectangles. Top with a dab of ketchup or mustard and a pickle slice, if using.
7. Place remaining rectangles over filled ones. Press edges together to seal, then crimp with a fork.
8. Arrange pockets on prepared sheet. Brush tops with egg wash.
9. Bake for 15–20 minutes, until golden brown and puffed. Let cool 5 minutes before serving.

Tips & Variations

• Swap cheddar for pepper jack or Swiss for a flavor twist.
• Stir a few dashes of hot sauce into the beef for heat.
• Make ahead: assemble, cover, and refrigerate up to 4 hours before baking.