BURGER POCKETS
INGREDIENTS:
- 1.5 kilo (3.3lbs) ground meat
- 1 Tbsp kosher salt
- 2 tsp coarse ground black pepper
- 6 cloves garlic minced
- 1 Tbsp granulated onion
- 2 Tsp granulated garlic
- 2 tsp paprika
- Put everything in a bowl, mix until well combined.
- 2 rolls puff pastry or about 60-65 small puff pastry squares.
Cooking steps
Step 1
Preheat oven to 180°c (350°f) and line baking sheets with parchment paper. If using puff pastry rolls cut into 2-3 inch squares.
Step 2
Place 3 Tbsp meat mixture in the center of each one. Bring corners together and smush to seal. Form a sort of hamburger bun shape. Place seam side down on baking sheet. Leave 1&1/2 inches between each one bc they puff up.
Step 3
Bake for about 40-45 minutes.
Step 4
Serve hot and enjoy!
Step 5
You can serve over chummus, techina, over a salad, or do what I plan on doing and douse them with
TO FREEZE
TO FREEZE: cool completely. Store in an airtight container. Place parchment between layers.
TO REHEAT: remove from freezer and place immediately on baking sheet and on plata or in oven (on medium temp (around 160°c/325°f) uncovered until heated through.
