Beef Teriyaki Pockets
Experience the perfect fusion of savory and sweet with these irresistible Beef Teriyaki Pockets. Made with flavorful ground beef sautéed in a rich blend of teriyaki sauce, soy sauce, garlic, and ginger, these handheld delights are packed with bold Asian-inspired flavors. The filling is complemented by shredded carrots and green onions for added texture and freshness, then wrapped in buttery, ready-to-bake biscuit dough for a golden, flaky finish. Sprinkled with sesame seeds for extra allure, these pockets are both easy to prepare and delightfully satisfying. Perfect as an appetizer, snack, or even a quick dinner, these Beef Teriyaki Pockets are your go-to recipe for an easy-to-make dish that tastes like a takeout favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Teriyaki sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 0.5 cup Shredded carrots
- 1 can Ready-to-bake biscuit dough
- 1 large Egg
- 1 tablespoon Sesame seeds
- 1 tablespoon Oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mince the garlic and finely grate the ginger. Slice the green onions thinly, separating the white and green parts.
Heat the oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles, about 5–7 minutes.
Stir in the minced garlic, grated ginger, and the white parts of the green onions. Cook for another 1–2 minutes until fragrant.
Add the teriyaki sauce, soy sauce, and brown sugar to the skillet, and stir to combine.
In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the skillet and cook, stirring frequently, until the sauce thickens, about 2–3 minutes.
Turn off the heat and fold in the shredded carrots and green parts of the green onions. Set the filling aside to cool slightly.
On a lightly floured surface, separate the biscuit dough and flatten each biscuit into a 5-inch round.
Place about 2 tablespoons of the beef filling in the center of each dough round. Fold the dough over the filling to form a half-moon shape, and pinch the edges to seal tightly. Use a fork to crimp the edges for extra security.
Transfer the sealed pockets to the prepared baking sheet.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the pockets with the egg wash and sprinkle them with sesame seeds.
Bake in the preheated oven for 15–18 minutes, or until the pockets are golden brown and cooked through.
Remove the pockets from the oven and let them cool for 5 minutes before serving. Enjoy your Beef Teriyaki Pockets!
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 32.5 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
