Minced Meat Pockets, Greek

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat a large pan over medium-high heat. Add the chopped onion and minced meat and cook, stirring frequently, for about 5 minutes until the meat is browned and crumbly. Season with salt and pepper to taste. Stir in the sheep's cheese cut into small cubes until combined.
Place the defrosted puff pastry on a work surface. Distribute the minced meat mixture along the center and fold the pastry to form a pocket or bag shape, pressing the edges together.
Coat the sealed edges with egg white and press firmly to close. Use a fork to press a decorative pattern around the edge of each pocket.
Brush the pockets all over with egg yolk. Sprinkle with rosemary and use a fork to poke several small holes in the pastry surface.
Place the pockets on a baking sheet. Bake at 180°C (356°F) for about 30 minutes until the pastry is golden brown and crispy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.