Easy Cheeseburger Pockets with French Fry Topping
Cheeseburger hot pockets make fabulous comfort food! These cheeseburger hand pies with French fry topping aren't hard to make and they boast so much flavour plus a charming homemade look.
Servings: 6
Ingredients
- 2 Sheets puff pastry
- 26 Ounces french fries 1 bag frozen, thawed
- 1 Pound ground beef
- 1 Tablespoon steak seasoning
- 15 pickles sliced sandwich
- 8 Ounces cheddar cheese black
- ¼ Cup mayonnaise
- ¼ Cup dijon mustard
- ½ Cup ketchup
- 1 egg for egg wash
- 1 Tablespoon water for egg wash
Garnish:
- onions
- tomatoes
- lettuce
Instructions
- Lay a sheet of plastic wrap over a baking sheet twice the length of the pan. Arrange the fries in a single layer completely covering the surface, then cover with another sheet of plastic wrap. Do this with both baking sheets. Let thaw for 20 minutes.
- Add ground beef to a frying pan and season with steak seasoning. Brown and drain the ground beef. Set aside.
- Shred the cheddar cheese into a small bowl.
- Lightly flour a wooden cutting board and lay out the puff pastry sheets. Cut into 3 equal rectangular sections. Repeat with the second sheet. If using Pepperidge farms puff pastry sheets, simply cut along the fold.
- Add a layer of cheddar cheese, 3 tbsp of ground beef, and sliced pickles to the top half of each puff pastry. Fold the bottom of the pastry over the filling. Press the edges of the pastry together to seal.
- Use a brownie tin or a meat mallet to gently smash the fries. Remove the top sheet of plastic wrap and season the fries with a pinch of salt. Replace plastic wrap on one of the baking sheets.
- Whisk egg and water together for egg wash. Add egg wash to a shallow bowl. Brush each side of the pastry with the egg wash.
- Place the pastries atop the fries on the baking sheet without plastic wrap. Take the sheet with the plastic wrap on top of the fries and place it on top of the pastries. This helps to hold the fries in place. The pastries should be sandwiched between the two baking sheets. Carefully pull the plastic wrap that is between the top fries and the pastries out, while holding the sheets in place.
- Remove the top baking sheet. Gently press fries into the puff pastries. Separate using a knife and firmly press fries into the sides of the pastry.
- Place into the freezer for at least 10 minutes, or until ready to bake. This helps the fries to adhere to the sides of the pastry better before baking.
- Preheat the oven to 375 degrees F.
- Line a baking sheet with a wire rack and set the burger hot pockets on top. Bake for 25 minutes.
- While baking, prepare a dip. Combine Mayo, mustard, and ketchup in a small bowl and whisk.
- Serve with dip.
Nutrition
Calories: 1238kcal | Carbohydrates: 85g | Protein: 34g | Fat: 86g | Saturated Fat: 28g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2782mg | Potassium: 1082mg | Fiber: 9g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 409mg | Iron: 6mg
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