Cheesy Beef Taco Pockets
Burnished, glossy parcels with cheese bubbling at the crimped seams, a cool swoosh of honey-lime yoghurt alongside, and bright lime wedges ready to squeeze.
Ingredients
Serves 8- 450 gbeef mince
- 1egg, beaten
- Fine salt, to taste
- ½onion, finely diced
- 2garlic cloves, grated
- 200 mlpassata
- 1 tbspolive oil
- 2 tbspmild taco seasoning
- 150 gsweetcorn, drained if tinned
- 180 gmature Cheddar, grated
- 120 gmozzarella, grated
- 500 gready-rolled puff pastry
- 1 tsprunny honey
- 150 gGreek yoghurt
- 30 mllime juice
- 15 gcoriander leaves, roughly chopped, optional (optional)
- Black pepper, to taste
Method
- Heat the olive oil in a wide frying pan over medium heat. Cook the onion for 5 minutes until soft, then lift onto a plate.
- Brown the mince in two batches for 8–10 minutes in total, breaking it up and allowing the edges to colour. Return the onion and all the mince to the pan.
- Stir in the grated garlic and taco seasoning and cook for 30–45 seconds until fragrant.
- Add the passata and sweetcorn. Simmer for 6–8 minutes until thick with no pooling liquid. Take off the heat, stir in half of each cheese, then spread the filling in a shallow dish and cool for about 30 minutes, until no longer warm.
- Heat the oven to 220°C/200°C fan. Line two baking trays. Divide the 500 g pastry into two equal pieces. Roll each between baking paper into a 30 x 30 cm square, about 2–3 mm thick, and cut each square into four 15 cm squares. Keep the pastry cool while working.
- Divide the cooled filling and remaining cheese evenly between the eight squares, placing each mound slightly off-centre with a clear 1 cm border. Brush the edges with beaten egg. Fold diagonally into triangles, gently easing the pastry over the filling, then press and crimp the edges. Transfer to the trays, brush with the remaining egg and cut a small steam vent in each.
- Bake for 22–25 minutes until deep golden and crisp underneath, swapping the trays halfway through. Allow a few more minutes if the bases are still pale.
- While they bake, stir the Greek yoghurt with the lime juice and honey until smooth and slightly loose. Taste; it should be tangy first, sweet second, with enough salt to bring it forward. Add a pinch if it's flat.
- Rest for 5 minutes. Serve one pastry pocket per person with the honey-lime yoghurt. Scatter over the optional chopped coriander if using.
Per serving
- kcal
- 591
- protein
- 27.7g
- fibre
- 2g
- carbs
- 31g
- fat
- 39.9g
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