Pick Pockets

Discover the ultimate comfort food with these irresistibly flaky and flavorful Pick Pockets! Perfectly golden pastries are stuffed with a hearty filling of seasoned ground meat, sautéed vegetables, and melted mozzarella cheese, all encased in a buttery, homemade dough. These handheld delights come together with easy-to-follow steps, using fresh ingredients like diced onion, garlic, and frozen peas and carrots, making them a great make-ahead meal or snack. Whether you’re serving them as a crowd-pleasing appetizer, a lunchbox favorite, or a quick dinner, these Pick Pockets are sure to satisfy. With just 30 minutes of prep time and baked until golden perfection, this savory recipe is your new go-to for flaky pastry perfection!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2.5 cups all-purpose flour
• 1 cup unsalted butter
• 0.5 cup cold water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 0.5 pound ground beef or turkey
• 0.5 cup frozen peas and carrots
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.

Step 3

While the dough chills, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds. Add the ground beef or turkey and cook until fully browned and crumbled, about 6-8 minutes.

Step 5

Mix in the frozen peas and carrots, black pepper, and paprika. Cook for another 2 minutes until the vegetables have warmed through. Remove from heat and allow the filling to cool slightly before stirring in the shredded mozzarella cheese.

Step 6

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 7

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a small bowl (about 5 inches in diameter) to cut out circles.

Step 8

Place a heaping tablespoon of the filling onto one half of each dough circle, leaving a small border around the edges. Fold the dough over the filling to form a semicircle, then press the edges with a fork to seal.

Step 9

Transfer the pick pockets to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and flaky.

Step 11

Allow the pick pockets to cool for 5 minutes before serving. Enjoy warm!

Nutrition Facts

Serving size	(1128.6g)

Amount per serving	% Daily Value*
Calories	3135.3

Total Fat 188.0g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 694.7mg	0%
Sodium 3546.7mg	0%
Total Carbohydrate 255.5g	0%
Dietary Fiber 13.8g	0%
Total Sugars 8.4g
Protein 108.7g	0%

Vitamin D 40IU	0%
Calcium 1009.7mg	0%
Iron 22.6mg	0%
Potassium 1365.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 13.8%

Carbs: 32.5%