Puff Pastry Mini Meat Pockets: A Quick and Flavorful Appetizer

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until softened.

Add the minced meat to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes, until browned and cooked through.

Season with salt and black pepper, and add the minced garlic. Cook for another 2 minutes until fragrant.

Add the water to the skillet, and stir to combine. Let it simmer for 3 minutes until the mixture is moist but not soupy. Remove from heat and set aside.

2. Assemble the Pastries:
Preheat your oven to 375°F (190°C).

Roll out the puff pastry on a lightly floured surface. Cut the pastry into small squares or rectangles, depending on your preference.

Place a spoonful of the cooked minced meat mixture in the center of each pastry square. Top with a little bit of shredded cheddar cheese.

Fold the edges of the pastry over the filling to form a pocket or a triangle shape. Press the edges firmly to seal.

3. Prepare the Egg Wash:
In a small bowl, beat the egg and brush it over the tops of the pastries to give them a golden finish when baked.

4. Bake:
Place the filled pastries on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until the pastries are golden brown and puffed up.

5. Serve:
In a small bowl, mix the Greek yogurt with parsley and a pinch of salt to create a creamy dipping sauce.

Serve the puff pastry pockets hot with the yogurt dip on the side.

Serving and Storage Tips