Description
Ditch the freezer aisle! Craft your own gourmet Cheeseburger Hot Pockets. Juicy beef, sharp cheddar, and zesty sauce baked in flaky puff pastry. Recipe steps & nutrition facts await.
Ingredients
Scale
- 1 lb ground beef
- 1/2 medium onion, finely diced
- 1 box (2 sheets) puff pastry, thawed
- 1 cup shredded cheddar cheese
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1 large egg
Instructions
- Step 1: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess fat, then stir in the ketchup, mustard, and salt. Remove from heat and let the mixture cool slightly.
- Step 2: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unroll the thawed puff pastry sheets and cut each sheet into four equal rectangles, for a total of eight rectangles.
- Step 3: Place a spoonful of the beef mixture onto one half of each puff pastry rectangle, leaving a small border. Sprinkle a portion of the shredded cheddar cheese over the beef mixture. Fold the other half of the pastry over the filling to create a pocket.
- Step 4: Use a fork to firmly crimp the edges of each pocket to seal them completely. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top of each hot pocket with the egg wash and make 2-3 small slits on top of each pocket to allow steam to escape.
- Step 5: Arrange the hot pockets on the prepared baking sheet. Bake for 18-22 minutes, or until the pastry is puffed and golden brown. Let cool for a few minutes before serving.
Notes
- Keep any leftover hot pockets fresh by storing them in an airtight container in the refrigerator for up to 3 days, or freeze them individually for a quick future snack.
- For a perfectly crispy bite, reheat your hot pockets in a 350°F (175°C) oven or an air fryer for 10-15 minutes until warmed through and golden, skipping the microwave for best texture.
- Serve these delightful cheeseburger pockets with a side of extra ketchup, mustard, or even a homemade 'special sauce' for dipping, perhaps alongside some crispy fries or a fresh garden salad to make a complete meal.
- A key to perfectly flaky hot pockets is allowing your beef and onion mixture to cool completely before filling the pastry, which prevents the dough from melting or becoming soggy too soon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Hot Pocket
- Calories: 410
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Trans Fat: 0.5g
- Protein: 5g