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Cheeseburger Puff Pastry Pockets Recipe

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4.2 from 46 reviews

These Cheeseburger Puff Pastry Pockets combine all the classic flavors of a cheeseburger wrapped in flaky, buttery puff pastry. Ground beef is cooked with ketchup and mustard, then filled into pastry squares along with sharp cheddar cheese and a tangy house sauce before being baked to golden perfection. Perfect as a fun appetizer or a creative meal, these pockets are crispy on the outside, juicy and cheesy on the inside, and topped with sesame seeds for extra flavor and crunch.

  • Total Time: 45 minutes
  • Yield: 12 puff pastry pockets

Ingredients

For the Puff Pastry Pockets

  • 1 pound lean ground beef
  • Kosher salt and pepper, to taste
  • 3 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 6 ounces sharp cheddar cheese, freshly grated
  • 2 sheets thawed puff pastry
  • 1 large egg + 1 teaspoon water (for egg wash)
  • 2 tablespoons sesame seeds (for sprinkling)

For the House Sauce

  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1 tablespoon your favorite BBQ sauce

Instructions

  1. Select Puff Pastry: Use non-perforated puff pastry sheets such as Wewalka or Jus-Rol for best results, avoiding brands like Pepperidge Farm that may be perforated.
  2. Preheat Oven: Set your oven to 425°F (220°C). Place each puff pastry sheet on parchment-lined baking sheets to prepare for slicing and filling.
  3. Cut Pastry: Carefully cut each puff pastry sheet into six equal squares directly on the parchment paper to maintain ease of handling.
  4. Cook Beef: Heat a skillet over medium heat and add ground beef with a generous pinch of salt and pepper. Cook until browned and crumbled. Mix in ketchup and yellow mustard thoroughly. Remove from heat and stir in about 1–2 ounces of grated cheddar cheese, then allow the beef mixture to cool slightly.
  5. Make House Sauce: Whisk together mayonnaise, Dijon mustard, yellow mustard, honey, and BBQ sauce until smooth. This sauce can be prepared in advance to save time.
  6. Assemble Pockets: Once the beef has cooled, spoon 2 to 3 tablespoons onto each puff pastry square. Drizzle with house sauce and sprinkle additional cheddar cheese on top. Brush the edges with the egg wash. Fold one corner over to the opposite corner to form a triangle and seal edges by pressing with a fork.
  7. Add Finishing Touches: Brush the tops of each pocket with more egg wash and sprinkle evenly with sesame seeds for a golden finish and added texture.
  8. Bake: Place the baking sheets in the preheated oven and bake for 20 minutes or until the pastry is puffed, golden, and shiny. Remove from oven and let cool slightly as the filling will be very hot.
  9. Serve: Serve the pockets warm with your favorite burger toppings such as lettuce, tomato, and pickles alongside additional condiments if desired.

Notes

  • Using non-perforated puff pastry prevents filling leakage and maintains pastry structure during baking.
  • Allowing the beef mixture to cool before assembling prevents the pastry from becoming soggy.
  • The house sauce balances the richness of the beef and cheese and can be made a day ahead for convenience.
  • These pockets are best served fresh but can be stored in the refrigerator for up to 2 days and reheated in the oven to retain crispiness.
  • Customize the filling by adding diced pickles or sautéed onions for extra flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/cheeseburger-puff-pastry-pockets-recipe/