Kardea’s crispy beef pockets get a huge boost of flavor from a blend of Caribbean-inspired spices!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Mini Golden Beef Pockets
RECIPE COURTESY OF KARDEA BROWN
Total: 1 hr 25 min (includes cooling time)
Active: 45 min
Yield: 8 pockets
1 tablespoon canola oil
1 pound lean ground beef
1 onion, finely diced
1 clove garlic, minced
1 tablespoon ketchup
1 to 2 teaspoons Caribbean all-purpose seasoning
1 teaspoon browning sauce, such as Grace
1 teaspoon dried jerk seasoning
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon fresh thyme leaves
3 green onions, thinly sliced
1 small Roma tomato, diced
Kosher salt and freshly ground black pepper
Two 14.1-ounce packages refrigerated pie crusts
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons ground turmeric
For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.
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Kardea Brown’s Mini Golden Beef Pockets | Delicious Miss Brown | Food Network