Next, I preheat my oven to 400°F (200°C) while I roll out the refrigerated pie crusts on a floured surface. I like to aim for a nice thinness without tearing, as this helps create that flaky texture I adore. Once rolled out, I cut each crust into 4 equal squares. In the center of each square, I spoon about a tablespoon of the beef mixture, then sprinkle a generous amount of shredded cheddar cheese on top.
The next step is a little messy yet fun! I fold each square into a rectangle and press the edges with a fork to seal them tight. After placing them on a lined baking sheet, I whisk an egg and brush it on top for that golden finish. I pop them into the oven for about 20-25 minutes, or until they are beautifully golden brown. The smell throughout my kitchen is heavenly; I can hardly wait to dig in!
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and I found that letting the beef mixture cool a bit before filling the pockets really helps prevent the crust from getting soggy. This is vital to achieving that nice crispy outer layer!
Also, if you’re feeling adventurous, I’ve experimented with adding a dash of Worcestershire sauce to the beef mixture. It elevates the flavor profile significantly, giving it that rich umami kick that cheeseburgers are known for. I recommend giving it a go at least once!
Lastly, don’t skip the egg wash! It may seem like a small detail, but it truly makes a world of difference. The egg wash not only gives them that gorgeous golden color but also adds a nice sheen that just makes them look irresistible.
Common Mistakes to Avoid
One common mistake I’ve made in the past is overfilling the hot pockets. It’s tempting to pile on that yummy beef and cheese, but trust me, a little goes a long way. If you overstuff them, they’re more likely to burst open while baking, leading to a messy situation. A tablespoon of filling per pocket is just right! (See the next page below to continue…)