These Puff Pastry Pockets are a perfect appetizer or meal all in itself. Filled with meat and onion, or any filling of your choice, and baked to perfection! Growing up, my dad made these all the time. It was not until recently we were visiting our home town in Massachusetts that I got to try some again, at the Turkish store and it brought back sweet childhood memories of this yummy stuff. I decided to recreate this recipe at home so last week that is exactly what I did. My husband absolutely loved them! He gobbled 4 of them up for dinner that night and asked me to make more the next day before we were even done with dinner. Score! 😉 You can get creative with these. Make them any shape you would like, or fill them with whatever filling you would like. I have filled them with meat and onion, potatoes and onion, even squash and onion tastes great. I love that they are not greasy because they bake in the oven, no frying involved. Very simple and fast to make any time, and they also reheat very well in the oven. Enjoy!
Puff Pasty Pockets (Samsa) {Recipe Yields 16}
Ingredients:
- 4 Sheets (2 small boxes) Puff Pasty Dough
- 2 Large Onions
- 1.5 LB Beef (Boneless)
- Pam Non-Stick Cooking Spray
- Salt/Pepper (To Taste)
Directions:
1) Thaw the puff pasty sheets for about 40 minutes by laying them out on the table in room temperature. Meanwhile wash the Beef and cut it into small cubes. Set aside in a large bowl. Finely dice the onions and add to the bowl of beef. Season with Salt and Pepper (to your taste preference) and mix beef/onion mixture.
2) Cut the puff pasty sheets into 4 squares. Preheat the oven to 350 Degrees.
3) Add about 2 1/2 Tablespoons of the meat mixture to each square.
4) Fold the ends of the square over to make triangular shaped pockets and seal the ends tightly, I do this using a fork.
5) Put foil on a baking sheet, spray it with a Non-Stick cooking spray (or rub with a stick of butter if you don’t have the spray). Put the puff pastry pockets on the tray and place in the oven.
6) Bake on 350 Degrees for 45 minutes to 1 hour, until the puff pasty pockets get golden brown in color. Let cool for a few minutes, and Dig in!
