Plat
Cheesy Beef Crunch Pockets
40 minPour 4Nutri-Score C€€
C
40 min
40 minCheesy Beef Crunch Pockets
ce qu’il vous faut
Ingrédients
large thin flatbread (thin, flexible sheets)Boulangerie4 morceaux
ground beefViandes250 g
butterProduits laitiers5 g
onion (medium, finely chopped)Fruits et légumes1 morceau
green bell pepper (finely chopped)Fruits et légumes1 morceau- red bell pepper (finely chopped)Fruits et légumes1 morceau
corn (canned or frozen, thawed)Fruits et légumes80 g
shredded mozzarella (shredded)Produits laitiers200 g
salt (to taste)Épices3 g
black pepper (ground)Épices1 g
paprika or chili flakesÉpices1 g
fresh parsley (small handful, chopped (optional))Fruits et légumes10 g
par portion
Nutrition
486kcal
- Glucides
- 35 g
- Protéines
- 28 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Cool the filling
- Let the filling cool slightly before filling the flatbreads.
- Étape 3
Prepare the flatbreads
- Lightly sprinkle the flatbreads with water so they become flexible.
- Cut each sheet in half.
- Étape 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.
- Étape 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.
- Étape 6
Rest and serve
- Let rest for 5 minutes, then enjoy while crunchy.
les plus cuisinées d’abord