Beef Pockets

Working from the Chicken Pocket recipe from the other night, I made a beef version. I can't decide which I liked better. I think the chicken one. Maybe if I had put more cheese in the beef pocket, it would have been better.

Before you start, make sure your puff pastry has 'defrosted' for 2 hours in the fridge or overnight.

1. Preheat the oven to 400.
2. Fry up some ground beef, put aside.
3. Fry up onions and peppers (I used red, yellow and orange) in some butter (in the ground beef pan). Add some garlic and continue to fry.
4. Add the beef back to the pan and add some taco seasoning to taste. (I had some left over from when I made tacos a while ago - maybe 1/2 a package).
5. Unfold your pastry sheet (onto a floured surface - or keep it on the parchment paper it came with)
6. Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
7. Evenly spread fresh spinach over 1/2 the puff pastry sheet, again leaving 1/2 inch space along the edges.
8. Evenly spread the beef/vegetable mixture on top of the spinach, again leaving 1/2 inch space along the edges.
9. Top with desired amount of cheese. (I used mozzarella because I had it. Cheddar would have been good too. Or both. Maybe do both).
10. Bake for 20 minutes and enjoy! Be careful, the insides get very hot!

I think these puff pastry things are going to be my new thing. I'm going to try making a dessert. I'm thinking raspberry, strawberry and cream cheese filled or something. We shall see!

My sister made her own 'vegetarian' version of this tonight as well. She filled it with caramelized onions, roasted butternut squash (bite sized pieces tossed with olive oil, salt & pepper, and hot pepper flakes and bake for 30-40 minutes at 400), spinach, parmesan, cream cheese and mozzarella. She said it was super tasty... and it sounds like it to me!

She also folded it differently, but it looks kind of cool this way. Perhaps I will do my dessert like this!