Skip to content
Menu
Cheesy Beef Crunch Pockets
Main

Cheesy Beef Crunch Pockets

40 minServes 4Nutri-Score C€€
from @alexcookjoy4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • large thin flatbread (thin, flexible sheets)Bakery4 pieces
  • ground beefMeat250 g
  • butterDairy5 g
  • onion (medium, finely chopped)Produce1 piece
  • green bell pepper (finely chopped)Produce1 piece
  • red bell pepper (finely chopped)Produce1 piece
  • corn (canned or frozen, thawed)Produce80 g
  • shredded mozzarella (shredded)Dairy200 g
  • salt (to taste)Spices3 g
  • black pepper (ground)Spices1 g
  • paprika or chili flakesSpices1 g
  • fresh parsley (small handful, chopped (optional))Produce10 g

per serving

Nutrition

486kcal

Carbs
35 g
Proteins
28 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking tray
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Cool the filling

    • Let the filling cool slightly before filling the flatbreads.
    Step 2

  3. Prepare the flatbreads

    • Lightly sprinkle the flatbreads with water so they become flexible.
    • Cut each sheet in half.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Rest and serve

    • Let rest for 5 minutes, then enjoy while crunchy.
    Step 6
Get Mezze