Hearty Meat and Potato Pastry Pockets: A Cozy Comfort Food Delight

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned and crumbled, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the diced potatoes, garlic powder, paprika, salt, and pepper. Add a splash of water or broth, cover the skillet, and let the potatoes cook until tender, about 10-12 minutes.
If using peas, add them to the mixture during the last 2 minutes of cooking. Once everything is cooked through and well combined, remove from heat and let the filling cool slightly.
Prepare the Pastry:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares (about 4-5 inches on each side).
Assemble the Pockets:

Spoon a generous amount of the meat and potato filling onto the center of each pastry square. If desired, sprinkle a little shredded cheddar cheese on top for extra flavor.
Fold the corners of the pastry over the filling to form a triangle or rectangle shape, pressing the edges to seal. You can use a fork to crimp the edges for a decorative look and to ensure they stay sealed during baking.
Brush the tops of the pastry pockets with the beaten egg to give them a golden, shiny finish.
Bake the Pastry Pockets:

Place the filled pastry pockets on the prepared baking sheet. Bake for 20-25 minutes, or until the pastries are golden brown and puffed up.
Serve:

Let the pockets cool for a few minutes before serving. These are perfect as a standalone meal or as a delicious side to soups or salads.
Serving and Storage Tips: