Puff Pastry Recipes
Flaky, buttery puff pastry — from savory pockets and pinwheels to sweet tarts and twists.
★ Lunch
LunchCheesy Beef Puff Pastry Pockets
Delicious puff pastry pockets filled with a savory beef and cheese mixture, perfect for snacks or a light meal.
Caryl WhitemanIngredients
- 1 cup Hamburger
- 1/2 cup, shredded cheese
- 2 tablespoons, chopped green onions
- 2 sheets puff pastry sheets
- 1 egg, beaten egg wash
- 1/2 cup, sliced mushrooms (optional)
- 1 cup, cooked and shredded chicken (optional, instead of beef)
- to taste jalapeños (optional)
Instructions
- 1Prepare the beef mixture and set aside.
- 2On each puff pastry rectangle, add a spoonful of beef mixture, cheese, and green onions on one side.
- 3Fold the pastry over the filling and seal the edges with a fork.
- 4Brush the tops of the pockets with egg wash to give a shiny, golden finish.
- 5Bake in a preheated oven at 200°C (400°F) for 18–22 minutes until golden and puffed.
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Open in Pepper →WHY PUFF PASTRY IS THE SHORTCUT EVERY COOK NEEDS
A single box of frozen puff pastry does the work of an afternoon of laminated dough — cooks on Pepper use it to fake bakery-level results.
It handles both sweet and savory equally well, so one wrapper turns into cheese straws, apple tarts, sausage rolls, or breakfast pockets.
The trick is keeping it cold and giving it enough heat — a 400°F+ oven is what makes those layers puff into shatteringly crisp sheets.
Quick Tips
- 1
Thaw in the fridge
Slow thaw keeps the butter cold so the layers stay distinct.
- 2
Egg wash for shine
A brushed egg gives you the golden bakery finish.
- 3
Vent the top
A few slits let steam escape so tops don’t crack or crater.
- 4
Serve fresh
Puff pastry is best within an hour of baking — day-two loses the crunch.
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