Cheesy Hamburger Pockets
Cheesy Hamburger Pockets
Makes 8 Pockets
Ingredients for the Pockets
- 1 lb ground beef or ground turkey
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (about 113 g) shredded cheddar cheese
- 1 egg, beaten (for egg wash)
- Olive oil, for sautéing
- Optional garnish: fresh parsley, chopped
Ingredients for the Dough
- 3 cups flour
- 2 1/4 teaspoons or 1 envelope of fast rising yeast
- 1 teaspoon honey
- 1 teaspoon salt
- 1 cup very warm water (105-115 degrees)
- 1 tablespoon olive oil
Directions
Make the dough: Fill liquid measuring cup with 1 cup hot water- should be at 120 degrees. Hot to the touch if getting from tap. Place yeast, and honey in water and stir to dissolve. Let the yeast mixture sit for 3-5 minutes until it has reached a 1/2 inch head of foam. Pour yeast/water mixture into a large mixing bowl (2 QRT. Or larger). Cover with flour, sprinkle the top with salt. Stir with spoon until shaggy. With hands, Knead and work dough until all ingredients have come together. Take dough out of bowl, and knead for 5-7 minutes until smooth. Place dough in an oiled bowl. Cover bowl with warm wet towel and set aside for 60-90 minutes or until doubled in size.
Once the dough has risen, Preheat oven to 425°F (200°C). Line a baking sheet with parchment paper.
Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the garlic and cook for 1 minute, just until fragrant. Add the ground meat to the skillet. Cook for 5–7 minutes, breaking it up, until fully browned. Drain any excess fat. Stir in smoked paprika, salt, and pepper. Remove from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese.
Divide the risen dough into 8 even pieces. Roll out the pieces of dough on a lightly floured surface. Creating 8 thin ovals about 1/8” thick.
Spoon the meat and cheese mixture onto the center of each pastry square. Fold each over to form a pocket and press edges to seal with your fingers and then with a fork. Use a fork or pinch firmly. Brush edges with egg wash if needed to be secure.
Place pockets on the prepared baking sheet. Brush the tops with the remaining egg wash. Bake for 12-15 minutes, or until puffed and golden brown.
Garnish with chopped parsley if desired. Serve warm with Ketchup and mustard for dipping (optional).