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Ultimate Flaky Puff Pastry Cheeseburger Pockets: Easy Game Day Appetizer

Two halves of a golden brown puff pastry cheeseburger pockets stacked on a white plate, showing the savory ground beef and cheese filling.
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Make handheld cheeseburger bites using ground beef, cheese, and flaky puff pastry. These baked savory pastries are simple to assemble and perfect for quick dinners or game day snacks.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 tablespoon yellow mustard
  • 1 tablespoon ketchup
  • 1 teaspoon pickle relish
  • 2 sheets frozen puff pastry, thawed according to package directions
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned. Drain off any excess grease.
  3. Stir in the Worcestershire sauce, garlic powder, salt, and pepper. Cook for one minute more. Remove the skillet from the heat and let the mixture cool slightly for about 10 minutes.
  4. Once cooled, stir the mustard, ketchup, and pickle relish into the beef mixture.
  5. Unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into six equal squares, yielding 12 squares total.
  6. Place about 1 to 1.5 tablespoons of the beef mixture onto one half of each pastry square, leaving a 1/2-inch border around the edges. Sprinkle about 1 tablespoon of shredded cheddar cheese over the beef mixture on each square.
  7. Fold the empty half of the pastry over the filling to create a triangle or rectangle pocket. Press the edges firmly together with your fingers to seal. Crimp the edges with a fork to secure the seal and prevent cheese leakage.
  8. Place the sealed pockets onto the prepared baking sheets. Brush the tops of each pocket lightly with the beaten egg wash. Cut two small slits in the top of each pocket to allow steam to escape.
  9. Bake for 18 to 20 minutes, or until the puff pastry is golden brown and fully puffed.
  10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Notes

  • For best results and to prevent soggy bottoms, make sure the beef filling is cool before placing it on the pastry.
  • If you plan to freeze these, assemble them completely, but do not egg wash. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the bake time.
  • Use sharp cheddar or a blend of cheddar and Monterey Jack for good melting quality.

Nutrition

Find it online: https://seventhflavour.com/puff-pastry-cheeseburger-pockets-recipe/