Cheesy Taco Pockets

Ingredients

1. 2 (17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
2. 1 egg
3. 1⁄2 tablespoon water
4. 1 1⁄2 lbs ground beef
5. 1⁄2 cup green pepper, chopped
6. 1⁄2 cup white onion, chopped
7. 1 garlic clove, minced
8. 1medium tomato, seeded and chopped
9. 1⁄2 cup catsup
10. 1⁄4 cup fresh cilantro or 1⁄4 cup parsley, chopped
11. 1teaspoon ground cumin
12. 2teaspoons chili powder
13. 1teaspoon oregano
14. 1teaspoon cinnamon
15. 1 1⁄2 cups monterey jack cheese, shredded or 1 1⁄2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1⁄2 cups colby cheese, shredded, any similar cheese will work

Directions

• Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften.
• Stir occasionally to break meat up and prevent scorching.
• Add garlic and cook for one more minute, stirring constantly.
• Drain all the grease from the pan and return to the heat.
• Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon.
• Reduce heat to low and allow to simmer for about 10 minutes.
• You want a pretty dry mixture so your filling stays put in the pastry.
• Remove from the heat.
• Stir in the cheese and set aside until cool enough to handle.
• Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• Put a heaping teaspoonful of meat mixture in the center of the pastry.
• (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed.
• Voice of experience! ).
• Mix the egg and water together and brush pastry edges with it.
• Grab one corner of a pastry and fold over to form a triangle.
• Press edges with a fork to seal and brush the tops with more egg mixture.
• Repeat until all ingredients are used.
• Place the pastries on a sprayed or greased baking sheet.
• You could also use parchment paper or a silicone liner.
• Bake at 375 degrees for about 15-17 minutes or until golden brown.
• OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm.
• They can then be transferred to a zip top bag and stored in the freezer.
• Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• Great served with sour cream, catsup or your favorite dip.