Easy Frozen Beef Pockets (Printable Version)
Golden pockets with ground beef, cabbage, and bread dough make a quick, satisfying meal with a glossy crust finish.
# Ingredients:
→ Dough
01 -
Frozen unbaked bread roll dough (e.g., Rhodes rolls), thawed
→ Filling
02 -
450 g lean ground beef (90/10 fat ratio)
03 -
1 medium yellow onion, finely chopped
04 -
150 g cabbage, finely shredded
05 -
15 g unsalted butter
06 -
Salt and freshly ground black pepper, to taste
→ Finishing
07 -
1 large egg, beaten (for egg wash)
# Steps:
01 -
Allow frozen bread roll dough to thaw and rise at room temperature for 3 to 5 hours until doubled in size and soft to the touch. Arrange rolls spaced apart on parchment-lined baking sheets and cover with plastic wrap to prevent drying.
02 -
In a large skillet over medium heat, brown ground beef, breaking it into small pieces with a wooden spoon. After 4 to 5 minutes, add butter, chopped onion, and shredded cabbage. Continue cooking for an additional 5 to 7 minutes until beef is fully browned and vegetables are tender. Season with salt and pepper. Remove from heat and allow to cool slightly.
03 -
Lightly flour a clean surface. Flatten each dough ball into a 10 to 13 cm diameter circle. Place approximately one tablespoon of the cooled beef and cabbage filling in the center. Fold edges upward and pinch firmly to seal completely. Roll gently between palms to secure seams. Position pockets seam-side down on parchment-lined baking sheets.
04 -
Brush each pocket with beaten egg wash to achieve a golden brown crust. Bake in a preheated oven at 175°C for 18 to 20 minutes, rotating baking sheets halfway through for even browning. Pockets are done when crust is richly golden and a hollow sound is produced when tapped on the bottom.
# Notes:
01 -
For optimal texture, allow filling to cool before stuffing to prevent soggy bottoms. Do not overfill pockets to avoid bursting during baking. Let shaped pockets rest for 30 minutes before baking to meld flavors.