Enjoy the flavors of the Caribbean with these delicious meat pockets. They are packed with tender meat, aromatic spices, and vegetables, all wrapped in a flaky pastry crust. This recipe is perfect for a quick and satisfying meal or as a party appetizer. The meat pockets are a crowd-pleaser and will transport you to the tropics with every bite.
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 garlic clove, minced
- 1 teaspoon jerk seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon hot pepper sauce
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
Directions
- In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess grease.
- Add the onion, bell pepper, and garlic to the skillet with the beef. Cook until the vegetables are softened.
- Stir in the jerk seasoning, cumin, thyme, hot pepper sauce, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld together.
- Remove the skillet from heat and let the meat mixture cool slightly.
- In a bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Knead the dough a few times until it is smooth.
- Divide the dough into 8 equal portions and roll each portion into a small ball.
- On a lightly floured surface, roll out each ball into a circle about 5 inches in diameter.
- Place a spoonful of the meat mixture onto one half of each circle. Fold the other half over the filling and press the edges to seal.
- Place the meat pockets on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the pastry is golden brown and cooked through.
- Serve the Caribbean meat pockets warm as a main course or appetizer. Enjoy!
