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.

DECORATED SWISS ROLL

 Step-1

Step-2

INGREDIENTS

* For filling -

¾ cup heavy cream
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
* For cake -
5 eggs, yolk and whites separated
⅝ teaspoon cream of tartar
¾ cup caster sugar, divided

Pinch of salt

1 teaspoon vanilla extract
1½ tablespoons lemon juice
2 tablespoons butter, melted
¼ cup heavy cream
¾ cup all purpose flour
1 tablespoon cocoa powder

INSTRUCTIONS

Prepare the filling in a bowl by Beating the heavy cream with powdered sugar and vanilla 

until stiff peak forms. Cover and refrigerate until ready to use.

Make meringue by beating egg whites and cream of tartar with a pinch of salt until frothy. 

Slowly add in half the sugar and beat until stiff peak forms.

In a separate bowl, beat egg yolks with the remaining sugar until light and pale yellow and 

custardy. Add vanilla, lemon juice, melted butter and heavy cream until incorporated.

Sift the flour into the egg yolk mixture. Fold until the dry and wet ingredients are just 

combined.

In a separate small bowl, take 3 tablespoon of the egg yolk mixture and 6 tablespoon of 

meringue (the egg white mixture), and 1 tablespoon of cocoa powder. Gently fold until the 

ingredients are incorporated.

Line a 10 X 15-inch baking pan with parchment paper.

Fill the colored cocoa mixture into a prepared piping bag. Gently squeeze the piping bag to 

release batter and draw the desired pattern using the tips below. Remove the paper under 

the parchment if you were using one.

Preheat oven to 350 degree Fahrenheit.

Bake for 5 minutes or until decorative patterns are set.

While the pattern is baking, gently fold in the remaining meringue into the egg mixture in 

three batches. Be careful not to deflate the egg whites.

When the patterns are done baking, pour the cake batter on top and gently spread the 

batter into an even layer.

Bake cake for 10 minutes, or until a tooth pick inserted comes out clean.

Remove cake from oven and cool on a wiring rack.

Roll the cake using tips below.

Wrap the filled cake with plastic wrap and refrigerate for at least an hour, or until ready to 

serve.

NOTES

Take the parchment paper large enough to have at least 2-inch excess on all sides of the baking pan.

I used lemon juice to make a plain sponge cake. You may substitute the 1½ tablespoons lemon juice with liquid coffee for mocha flavor, pandan juice for pandan flavor, beet juice for a red velvet decorated cake roll.

You may substitute 1 tablespoon cocoa powder with matcha, coffee, green tea or food color of your choice to create the patterns.

* Drawing the pattern:

If you are great at drawing, you can free hand and pipe the design directly on the parchment paper. For others, it may be easier to make a template first. Take a piece of paper as big as your baking pan so the paper fits well in the pan. Pencil your design first so you can erase if need to. Once you are happy with the pattern trace it with a marker so that the design will show through easily. Use the pattern sheet as your template and put the parchment paper for the cake on top of the template to draw the design with pastry tip.

*How to roll cake:

After removing the cake from the oven, cool a little. While the cake is still warm, roll the cake and parchment together. The parchment will end up coiled inside the cake. Cool the cake on a wire rack. After an hour or so when cake is completely cool, unroll and remove the parchment. The cake will be slightly wavy. Proceed with spreading the filling. Re-roll.
*Tips to handle piping bag:
Place the piping bag in a tall cup for filling so you won't have to hold while stuffing the bag.
Pipe out a small line on some extra paper to work out any air bubbles.
Filling the piping bag loosely will result in lots of air bubbles and the outcome sloppy and scribbled writing.

Ksirera patisapata

Materials:
For ksirera: 3 liters of milk, 1 cup sugar, 1 tablespoon rice powder, or (more to taste 4 tablespoons of any good biscuit guru of the day.

For artillery: 7 cups of rice trunks. Half a cup of flour or flour. 800 grams of sugar or molasses.
Made of latex: boil milk containers. Sometimes it does not stick to narate. After a little more than half milk and half a cup of milk, reduced set aside. The milk with the sugar as well narate thakabenamotamuti actually set aside the thick trunk of a biscuit in milk or rice powder mixed with dense Stir in milk. When boiling, drop down a few times. Keep the pot covered.
Shells in two cups of water to molasses mix. Chock rice, flour and coffee create the shell. Please note that the shells are not very thick and very thin.
The cake: the iron pot or phraipena which you want to make it a little better in banana leaves anointed with oil ninagrama data is the oil of the oil you can put tissue. Spread the dough and turn the pan adhakapa goals. In fact, the top of the dry cake pan that has been separated from the phase 1 tablespoon ksira karunaei noticed that one side of the long days. Remove the cake wrapped in latex slowly. Flat cake with a spoon day with light pressure.
Amazing what ksirera down patisapata serve.