Cheeseburger Hot Pockets Easy (Print Version)
Flaky pastry pockets packed with beef, cheddar, peppers, and onion for a tasty snack.
# Ingredients:
→ Filling
01 -
450 g ground beef
02 -
120 ml chopped onion
03 -
120 ml chopped bell pepper
04 -
2 cloves garlic, minced
05 -
5 ml salt
06 -
2.5 ml ground black pepper
07 -
2.5 ml paprika
08 -
1.25 ml dried oregano
09 -
1.25 ml dried basil
10 -
1.25 ml dried thyme
11 -
1.25 ml onion powder
12 -
1.25 ml garlic powder
13 -
200 g shredded cheddar cheese
→ Dough and Finishing
14 -
1 package refrigerated pie crusts
15 -
1 large egg, beaten
# Instructions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper.
02 -
In a large skillet over medium heat, cook ground beef until well browned and fully cooked. Drain excess fat from the pan.
03 -
Add chopped onion, bell pepper, and minced garlic to the beef. Sauté over medium heat, stirring frequently, until vegetables are soft and fragrant, approximately 4 to 5 minutes.
04 -
Stir in salt, black pepper, paprika, dried oregano, dried basil, dried thyme, onion powder, and garlic powder until evenly distributed. Remove from heat and allow filling to cool slightly.
05 -
Once the beef mixture is slightly cooled, fold in shredded cheddar cheese until thoroughly combined.
06 -
Roll out the pie crusts and cut into 12 rectangles of equal size. Place an even portion of filling on half of the rectangles, leaving a border around the edges.
07 -
Brush the borders with beaten egg. Place a second rectangle of dough over each filled rectangle. Seal edges by pressing with a fork and transfer to prepared baking sheet.
08 -
Lightly brush the tops of each hot pocket with remaining beaten egg for a golden finish.
09 -
Bake in preheated oven for 22 to 25 minutes, or until pastry is deep golden brown and flaky.
10 -
Allow hot pockets to cool slightly before serving.
# Notes:
01 -
Allowing the filling to cool before adding cheese prevents separation and keeps the pastry crisp.