CHEESY TACO POCKETS
Steps:
- 1 Remove pastry from freezer and thaw at room temperature for about 30- 40 minutes or until they are easy to handle. 2 Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. 3 Add garlic and cook for one more minute, stirring constantly. 4 Drain all the grease from the pan and return to the heat. 5 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. 6 Remove from the heat. Stir in the cheese and set aside until cool enough to handle. 7 Work with one pastry sheet at a time, keeping the others covered so they do not dry out. 8 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. 9 Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them). 10 Mix the egg and water together and brush pastry edges with it. 11 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. 12 Repeat until all ingredients are used. 13 Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner. 14 Bake at 375 degrees for about 15-17 minutes or until golden brown. 15 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.
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