Southwest Pastry Pockets
Skip the frozen food pockets and slip these homemade versions into your kids' lunchboxes.
- 2 boxes refrigerated pie crust total of 4 pie crusts, at room temperature
- 1 cup frozen corn thawed
- 1 cup canned black beans drained
- 1 cup shredded cheddar
- ½ onion thinly sliced
- ½ pound ground beef
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1 egg beaten with 1 tablespoon water
- Sesame for sprinkling
Preheat oven to 350 degrees and line two baking sheets with parchment paper
Unroll your crust onto your work surface and cut into six rectangles. Repeat with the remaining crusts and cover with a towel to keep from drying out.
In a large skillet, heat olive oil over medium-high heat. Sauté the onion for 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). Drain the fat out of the pan. Add the taco seasoning and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool.
Place six pie crust rectangles on one of your prepared baking sheets.
Top with a spoonful of the beef filling, followed by a handful of shredded cheese.
Top with six more crusts and gently press around the edges. Use a fork to crimp and seal. Be sure to make a few small incisions in the top to allow steam to escape. Brush with the egg wash mixture and sprinkle with sesame seeds. Repeat with remaining crusts and fillings.
Bake for 15-20 minutes, or until golden brown. Serve immediately or let cool and freeze for longer storage.