Caribbean Meat Pockets6 Reviews
- Prep: 40 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 45 min
“This is my attempt to recreate my daily lunch circa 1998-1999 in NYC - Golden Sun Meat Pockets.” - by devaudio
Original recipe yields 10 meat pockets
- Whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl. Mix in the vegetable shortening until the mixture resembles cornmeal. Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap, and refrigerate while preparing the filling.
- Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes. Stir in the ground beef, and cook until browned and crumbly, about 15 minutes. Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water. Bring to a simmer, cover, and cook until the water has evaporated. Transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste.
- Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to just under 1/4-inch thick. Cut 20 6-inch circles out of the dough. Divide the beef mixture among half of the circles, mounding in the center. Place the unfilled circles over the filling, and use a fork to seal the edges closed. Arrange on the baking sheets.
- Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.
Amount Per Serving (10 total)
- 488 cal
- 32.7 g
- 35.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"This was fun to make and it turned out delicious! I'll definitely be making these again some time...." See more"
"I followed the recipe exactly as it was written. The meat was awesome! Very close to the pockets sold in the city. Reminds me my college days- BKLYN. However, I had some difficulty with the crust. I..." See more stirred in the water and egg but the dough remained crumbly. I added a lot more water but ran out of time so I quickly threw in another egg, which held it together. Because of this, the crust was not light and flakey. It was rather heavy and dense. I am not an expert so I am not sure what the appropriate remedy would have been for the crust. I will def try this again with modifications to the crust."
Best Ever Meat Loaf
Traditional Gyro Meat
Just swipe to see more like this.