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Cheesy Beef Crunch Pockets
40 Min.Für 4Nutri-Score C€€
C
40 Min.
40 Min.Cheesy Beef Crunch Pockets
was Sie brauchen
Zutaten
large thin flatbread (thin, flexible sheets)Backwaren4 Stücke
ground beefFleisch250 g
butterMilchprodukte5 g
onion (medium, finely chopped)Obst & Gemüse1 Stück
green bell pepper (finely chopped)Obst & Gemüse1 Stück- red bell pepper (finely chopped)Obst & Gemüse1 Stück
corn (canned or frozen, thawed)Obst & Gemüse80 g
shredded mozzarella (shredded)Milchprodukte200 g
salt (to taste)Gewürze3 g
black pepper (ground)Gewürze1 g
paprika or chili flakesGewürze1 g
fresh parsley (small handful, chopped (optional))Obst & Gemüse10 g
pro Portion
Nährwerte
486kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 28 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the beef filling
- Heat a pan over medium heat, add the butter and ground beef and cook until browned.
- Add the onion (squeeze out excess juice if very juicy) and sauté for 2-3 min.
- Add the bell peppers, corn, salt, pepper and paprika and cook until soft and fragrant, then stir in the parsley if using.
- Schritt 2
Cool the filling
- Let the filling cool slightly before filling the flatbreads.
- Schritt 3
Prepare the flatbreads
- Lightly sprinkle the flatbreads with water so they become flexible.
- Cut each sheet in half.
- Schritt 4
Fill and fold into triangles
- Place the meat filling on one side of each flatbread half and top with shredded cheese.
- Fold into triangles, pressing the edges to seal.
- Schritt 5
Bake until golden and crispy
- Arrange the triangles on a lined baking tray and sprinkle a little extra cheese on top.
- Bake at 180 °C for 20-25 minutes, until deeply golden and crispy.
- Schritt 6
Rest and serve
- Let rest for 5 minutes, then enjoy while crunchy.
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