Pick Pockets
Discover the ultimate comfort food with these irresistibly flaky and flavorful Pick Pockets! Perfectly golden pastries are stuffed with a hearty filling of seasoned ground meat, sautéed vegetables, and melted mozzarella cheese, all encased in a buttery, homemade dough. These handheld delights come together with easy-to-follow steps, using fresh ingredients like diced onion, garlic, and frozen peas and carrots, making them a great make-ahead meal or snack. Whether you’re serving them as a crowd-pleasing appetizer, a lunchbox favorite, or a quick dinner, these Pick Pockets are sure to satisfy. With just 30 minutes of prep time and baked until golden perfection, this savory recipe is your new go-to for flaky pastry perfection!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup cold water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 0.5 pound ground beef or turkey
- 0.5 cup frozen peas and carrots
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
Stir in the minced garlic and cook for an additional 30 seconds. Add the ground beef or turkey and cook until fully browned and crumbled, about 6-8 minutes.
Mix in the frozen peas and carrots, black pepper, and paprika. Cook for another 2 minutes until the vegetables have warmed through. Remove from heat and allow the filling to cool slightly before stirring in the shredded mozzarella cheese.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a small bowl (about 5 inches in diameter) to cut out circles.
Place a heaping tablespoon of the filling onto one half of each dough circle, leaving a small border around the edges. Fold the dough over the filling to form a semicircle, then press the edges with a fork to seal.
Transfer the pick pockets to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and flaky.
Allow the pick pockets to cool for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 231 mg | 5% | |
*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.
