Meat Pockets with Creamy Cucumber Salad
Servings 0
Ingredients
- 500 g lean ground beef
- 1 large red potatoes diced
- 1 heaping tsp garlic powder
- 1 heaping tsp onion powder
- Sesame oil to taste
- Rice vinegar to taste
- Kikkoman soy sauce to taste
- Hoisin sauce to taste
- Oyster sauce to taste
- A generous pinch of white pepper powder
- Chicken bouillon powder if needed
- 2 heaping tsp flour
- Enough water
- 1/4 c chives
- 1 box thawed puff pastry
- 1 yolk mixed with 1 tsp water
Cucumber Salad
- 1 long cucumber sliced thinly
- 1 heaping cup sour cream
- Dill fresh/frozen/dried, as strong as you like
- Rice vinegar to taste
- Water as needed
- Lime/lemon juice to taste
- 1/2 of a small onion dice
- 2 garlic dice
Instructions
- In a bowl, mix cucumber slices and the rest of the ingredients, adjust flavor to your liking, cover and chill.
Meat Pockets
- Brown beef, stir in diced potatoes, cook covered, 8 mins, on low medium heat.
- Mix flour and water in a small bowl
- Take off lid, season beef, then pour in flour mixture, stir quickly (it will thickened). Add in chives, and take off pan from heat. Cool to room temperature.
- Lay out thawed pastry, cut with round cookie cutter. Reroll scraps, and cut as well.
- Place a tbsp of filling on one round skin, top with another, and seal edges. Poke skin with fork, then brush with yolk mixture. Repeat steps.
- Preheat oven to 400 F and bake pockets for 15-20 mins