These Greek Beef & Feta Hot Pockets Are SO Flaky & Cheesy!

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it into small pieces.
2. Add the onion and bell pepper and cook 5 to 6 minutes, until soft and most of the liquid has evaporated.
3. Add the garlic, tomato paste, oregano, paprika, cumin, cinnamon, red pepper flakes, salt and black pepper. Cook 2 to 3 minutes, stirring often, until the tomato paste darkens slightly.
4. Take off the heat, stir in the parsley, and taste and adjust the seasoning.
5. Spread the filling in a shallow dish and let it cool completely; it should be cool and fairly dry before it goes into the pastry.
6. Line a large baking sheet with parchment. Unfold the cold puff pastry sheets and cut each along its two fold lines into 3 long strips, making 6 strips.
7. Divide the cooled filling among the strips, on one half of each, leaving a 1/2-inch border. Divide the feta and kasseri or mozzarella among them. Keep the borders clear and don't overfill.
8. Beat the egg with the water and brush the exposed pastry borders.
9. Fold the empty half of each strip over the filling. Press out trapped air, seal the edges firmly with a fork, and place on the baking sheet with space between them. Cut 3 small slits in the top of each.
10. Chill the pockets in the fridge or freezer for 20 to 30 minutes until cold and firm. Meanwhile, preheat the oven to 400°F.
11. Brush the chilled pockets with egg wash, sprinkle generously with sesame seeds, and bake 22 to 27 minutes, until deeply golden, crisp and puffed.
12. Mix the melted salted butter, grated garlic, parsley and oregano. Brush the tops of the hot pockets with this butter as soon as they come out of the oven.
13. Let the pockets cool 5 to 10 minutes before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseBell pepperMozzarella cheeseTomato pasteGround beef