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 Taco Stuffed Cheese Pockets



 Taco Stuffed Cheese Pockets


For the Dough:
– 2 cups flour
– 1/2 teaspoon salt
– 1 teaspoon sugar
– 1/2 cup cold butter, cut into cubes
– 1/2 cup cold water

 For the Filling:
– 1/2 kg ground beef
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon cumin
– 1/2 teaspoon chili powder (optional)
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 cup tomato sauce
– 1/4 cup olive oil


Prepare the Dough:
1. In a large bowl, mix the flour, salt, and sugar.
2. Add the cold butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
3. Gradually add the cold water and mix until a smooth dough forms.
4. Cover the dough and refrigerate for 30 minutes.


 Prepare the Filling:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic, and sauté until they are soft and translucent.
3. Add the ground beef and cook until it is browned and cooked through.
4. Stir in the paprika, cumin, chili powder (if using), salt, and pepper.
5. Add the tomato sauce and cook for another 5 minutes until the sauce thickens.
6. Remove from heat and let the mixture cool slightly, then stir in the shredded cheese until melted.

##### Assemble the Pockets:
1. Preheat the oven to 200°C (400°F).
2. Roll out the dough on a floured surface until thin, then cut it into large circles using a cutter or a cup.
3. Place a tablespoon of the taco filling in the center of each circle.
4. Fold the dough over the filling to form a half-moon shape and press the edges with a fork to seal.
5. Place the stuffed pockets on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 15-20 minutes, or until golden brown.

Enjoy your delicious Taco Stuffed Cheese Pockets!

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