It’s really a shame to even compare these to hot pockets because they are SO much better! I make them as little 3 bite pies, but you could make them as a larger size.
The recipe below is the thriftiest version because you make your own crust. But, if you want to go the simple route, you can substitute a store-bought can of crescent rolls to save some time. (You can also experiment with your choice of vegetables.
Crust: For the crust, I use Martha Stewart’s Pâte Brisée recipe. (This is a very versatile recipe and tastes fantastic.)
1 Tbsp olive oil
1 medium onion, chopped
1/2 red pepper, chopped
salt & pepper
3 cloves garlic, minced
3/4 lb. ground beef
1 cup spinach, chopped
1 medium Klondike or Yukon gold potato, diced small
1 Tbsp paprika
1 Tbsp Adobo (or other seasoning of your choice)
- Roll the dough (Pâte Brisée) to 1/8″ thickness. Cut into rectangles appx 3″x4″ (or larger if you want larger pockets.
- Refrigerate while making filling.
- Heat oil in a large skillet. Add peppers and onions, season with salt and pepper, and cook until translucent. Add garlic and stir 30 seconds. Add in beef and cook until browned, approximately 5 minutes. Break up any large clumps of beef.
- Add in potatoes, spinach, and seasonings. Cook 2-3 minutes to heat.
- Whisk egg in a small bowl.
- Remove dough from refrigerator. Brush edges with egg. Place appx 1 Tbsp filling on each square (enough to make it very full, without overflowing). Fold in half and crimp edges with a fork. Poke small hole in top to vent.
- Place the pockets on baking sheets lined with parchment paper or Silpat baking mat.
- Once all pockets are filled. Refrigerate for 30 minutes, or better yet freeze for 10-15 minutes.
- Brush tops of pockets with remaining egg wash.
- Bake at 350 degrees appx 30 minutes or until golden brown, rotating half way through cooking.
- Let stand 10 minutes before serving.