Plato principal
Cheesy Beef Crunch Pockets
40 minPara 4Nutri-Score C€€
C
40 min
40 minCheesy Beef Crunch Pockets
receta de
Alex Cook Joy
@alexcookjoy
3 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
large thin flatbread (thin, flexible sheets)Panadería4 piezas
ground beefCarne250 g
butterLácteos5 g
onion (medium, finely chopped)Frutas y verduras1 pieza
green bell pepper (finely chopped)Frutas y verduras1 pieza- red bell pepper (finely chopped)Frutas y verduras1 pieza
corn (canned or frozen, thawed)Frutas y verduras80 g
shredded mozzarella (shredded)Lácteos200 g
salt (to taste)Especias3 g
black pepper (ground)Especias1 g
paprika or chili flakesEspecias1 g
fresh parsley (small handful, chopped (optional))Frutas y verduras10 g
por ración
Nutrición
486kcal
- Carbohidratos
- 35 g
- Proteínas
- 28 g
- Grasas
- 26 g
lo que usará
Utensilios
Sartén
Bandeja de horno
Bol
paso a paso
Preparación
- Paso 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.
- Paso 2
Cool the filling
- Let the filling cool slightly before filling the flatbreads.
- Paso 3
Prepare the flatbreads
- Lightly sprinkle the flatbreads with water so they become flexible.
- Cut each sheet in half.
- Paso 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.
- Paso 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.
- Paso 6
Rest and serve
- Let rest for 5 minutes, then enjoy while crunchy.
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