These easy, cheesy, beef, onion, and potato puff pastry pockets are the perfect quick and easy meal. Similar to English Pasties, these are made with just a few simple ingredients, and are packed with flavor. The puff pastry is flaky and buttery, while the filling is savory and cheesy. These pockets are perfect for a weeknight meal or a party appetizer.

My husband who is of English descent turned me onto beef pasties with vegetables when we were younger. Typically, they feature a flaky, buttery, crust that is similar to a savory pie crust. My recipe twist on pasties was to use puff pastry and add cheese–typically, pasties do not have cheese. Since I won’t be visiting England anytime soon, I enjoyed every bite of these and thought about planning a future trip.

Beef Puff Pastry Pocket Ingredients

• Salted butter – The salted butter adds flavor and helps to keep the pastry from becoming dry.
• Vidalia onion – The Vidalia onion adds sweetness and moisture to the filling.
• White potatoes – The white potatoes add starch and body to the filling.
• Ground Beef – The adds protein and flavor to the filling. We love using Laura’s Lean because it is high in protein, and lower in fat and calories. It is also the #1 natural beef brand in the country! We love that it doesn’t contain added hormones as well.
• Oregano – The oregano adds flavor and aroma to the filling.
• Onion powder – The onion powder adds onion flavor to the filling without having to use fresh onions.
• Black pepper – The black pepper adds flavor and heat to the filling.
• Kosher salt – The kosher salt adds flavor and helps to balance the other flavors in the filling.
• Garlic powder – The garlic powder adds garlic flavor to the filling without having to use fresh garlic.
• Shredded cheese – The shredded cheese adds richness and flavor to the filling.
• Puff pastry – The puff pastry provides a flaky, buttery crust for the filling.
• Egg wash – The egg wash helps to create a golden-brown crust and to seal in the moisture.

How to Make These

Preheat oven to 400 degrees F (200 degrees C).

In a large skillet, cook butter, onions, and potatoes until softened. Add salt and pepper.

Add ground beef and spices and cook until browned.

Unroll puff pastry and cut into 4 rectangles.

Spread beef mixture over puff pastry and sprinkle with cheese.

Fold puff pastry in half and crimp edges to seal.

Brush with egg wash and bake for 20-22 minutes, or until golden brown.

Serve warm and enjoy!

Key Recipe Tips

• When browning the Laura’s Lean 96% Lean/4% Fat Ground Beef, be sure to break it up into small pieces so that it cooks evenly.
• If the vegetables are starting to brown before the beef is cooked through, add a tablespoon of water to the skillet and cover it. This will help to steam the vegetables and prevent them from burning.
• If you’re not sure how much filling to put in each pocket, start with about 2 tablespoons. You can always add more if you like.
• When brushing the tops of the pockets with beaten egg, be sure to get into all the nooks and crannies. This will help to create a golden-brown crust.

Leftovers

• Leftover pockets can be stored in an airtight container in the refrigerator for up to 3 days. This will help to keep the pockets fresh and flavorful.
• To reheat, thaw the pockets overnight in the refrigerator and then bake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through. This will help to restore the pockets to their original texture and flavor.