Local Heart, Global Soul

July 2, 2014

Cheesy Taco Pockets: I Need A Lazy Recipe And This Fits The Bill…

Filed under: FOOD,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
Tags: , , ,
(photograph © Kiwidutch)

(photograph © Kiwidutch)

Mama’s Kitchen (Hope) posted this recipe on what was the then “Recipezaar” (now Food.com) website.

I am currently going back though my recipe book and looking for ones that are easy to make, especially when we have a few people around.

Not being able to stand very long in the kitchen really produces problems when I want to make something for visitors,  so sorting out recipes like this one where parts (like the meat filling) can be made in advance and where the oven does most of the work last minute.

I tend to use whatever Dutch cheese we have to hand, I triple the coriander (cilantro), I’m too lazy to de-seed tomatoes and I tend to throw in some additional piri piri if I  serve people who like their food with a kick.

Dutch pastry comes in frozen packages of ten little squares so I just folded each square in half diagonally and they were a perfect size.  My original review read:

These were deceptive, at first I thought they were rather a dry-ish meat mixture enclosed in pastry and *then* the little kick of the cilantro/coriander and chili powder wound this up a notch with a slap in the taste buds that was quite refreshing. They certainly make nice appetisers or pot luck dish (all pre assembled and with an oven available to cook them in), or cocktail party where you’d like guests to be eating more substantially than just cheese on sticks with their drinks. I could also see this as an entrée/ appetiser to a long sit down dinner with time and conversation in between courses.

Don’t be put off by the long list of ingredients, basically you throw in all the filling ingredients, add the cheese last and then fill the pastry squares. Easy!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Ingredients
2 (17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
1 egg
1/2 tablespoon water
1 1/2 lbs ground beef
1/2 cup green pepper, chopped
1/2 cup white onion, chopped
1 garlic clove, minced
1 medium tomato, seeded and chopped
1/2 cup catsup
1/4 cup fresh cilantro or 1/4 cup parsley, chopped
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cinnamon
1 1/2 cups monterey jack cheese, shredded or 1 1/2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1/2 cups colby cheese, shredded, any similar cheese will work

Directions
Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
Add garlic and cook for one more minute, stirring constantly.
Drain all the grease from the pan and return to the heat.
Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
Mix the egg and water together and brush pastry edges with it.
Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
Repeat until all ingredients are used.
Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
Bake at 375 degrees for about 15-17 minutes or until golden brown.
To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
Great served with sour cream, catsup or your favorite dip.

http://www.food.com/recipe/cheesy-taco-pockets-211562

 

1 Comment »

  1. Mmm. Bookmarking and trying it out soon.

    Comment by Jar Of Salt — July 2, 2014 @ 3:34 am | Reply


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