Description
Philadelphia is my favorite city in the US so it is about freaking time I did a recipe involving the place! So here we go, I turned the cheesesteak into a pocket using homemade puff pastry. In other terms, a gourmet Hot Pocket.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Bell Pepper, Chopped
- 1 whole Onion, Chopped
- ½ pounds Steak (chopped Into Small Pieces)
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 box (14 To 16 Oz. Size) Frozen Puff Pastry Dough
- ½ cups Shredded Cheddar Cheese
- 1 whole Egg, Beaten (for Egg Wash)
- Sea Salt For Sprinkling On Top
Preparation
Preheat oven to 375ºF.
Heat oil in a medium sauce pan on medium high. Add peppers and onions and cook until soft, 3–5 minutes. Add the steak and brown. Season with salt and pepper. Remove all from heat and set aside.
Defrost puff pastry dough and lay out on a smooth surface dusted with flour. Cut pastry dough into equal squares (6 to 8, depending on size you want pockets to be). Add a small amount of steak, peppers and onions to half of the pastry shapes. Top each with an equal amount of cheese. Take other half of pastry shapes and lay over top, seal together with a fork.
Brush pastry with egg wash the outside, cut slits on the top and sprinkle some sea salt on top of each pastry pocket. Bake for 20 minutes.
