Ingredients
1 sheet of puff pastry (or your choice of dough), thawed if frozen
250g ground beef or lamb
1 small onion, finely chopped
1 garlic clove, minced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
1/2 tsp ground cumin (optional, for extra flavor)
1/4 tsp paprika
1 egg, beaten (for egg wash)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Filling: In a mixing bowl, combine the ground meat, chopped onion, minced garlic, parsley, salt, pepper, cumin, and paprika. Mix well until all ingredients are evenly incorporated.
Roll Out the Pastry: Roll out the puff pastry on a lightly floured surface into a rectangular shape. Cut it into 6-8 long strips, about 3 inches wide.
Shape the Pockets: Take a small portion of the meat mixture and shape it into a ball. Place it near one end of each pastry strip. Fold the dough over the meat, sealing the edges with your fingers or a fork to enclose the filling completely. Repeat with the remaining meat and dough.
Brush with Egg Wash: Place the pastries on the prepared baking sheet, seam side down. Brush the tops with the beaten egg to give them a golden color when baked.
Bake: Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the meat is cooked through.
Serve: Let the pastries cool slightly before serving.
Enjoy.