Description
Crispy baked taco pockets bursting with spicy ground meat and melted cheese. A flavorful, handheld meal perfect for any occasion.
Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ – ¾ cup ice water
- For the Filling:
- 1 tablespoon olive oil
- 1 pound lean ground beef (or turkey/chicken)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), finely diced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon cayenne pepper (adjust to taste)
- ½ cup beef broth
- 1 ½ cups shredded Monterey Jack and cheddar cheese blend
- For Assembly:
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
Instructions
- 1. Prepare the Spicy Filling: Brown ground meat, drain grease. Sauté onion, garlic, bell pepper. Stir in tomato paste and spices. Add beef broth and simmer until reduced. Cool completely.
- 2. Make the Flaky Dough: Combine flour and salt. Cut in cold butter. Gradually add ice water to form dough. Chill for at least 30 minutes.
- 3. Assemble the Taco Pockets: Roll out dough, cut circles. Place cooled filling and cheese on one half. Moisten edges, fold, and crimp to seal firmly with a fork.
- 4. Bake to Golden Perfection: Place on parchment-lined baking sheet. Brush with egg wash. Bake at 400°F (200°C) for 18-25 minutes, until deeply golden brown.
- 5. Achieve Ultimate Crispiness: Transfer to a wire rack and cool for 5-10 minutes to allow them to crisp up. Serve warm with your favorite toppings.
- Prep Time: 30 mins
- Cook Time: 25 mins