Keto Beef Pocket Pastries Recipe

Introduction

Keto Beef Pocket Pastries are a delicious low-carb alternative to traditional hand pies. Filled with a flavorful spiced beef mixture and wrapped in a cheesy almond flour pastry, they make a perfect snack or appetizer. These pockets are easy to prepare and satisfy savory cravings without breaking your keto plan.

Ingredients

• 2 tablespoons olive oil
• ½ pound ground beef (85/15 ratio)
• 1 small diced onion (4 ounces)
• 1 teaspoon crushed fresh garlic
• ½ teaspoon table salt
• ¼ teaspoon ground black pepper
• ½ teaspoon cumin powder
• ½ teaspoon smoky paprika
• 1 ½ cups grated part-skim mozzarella (6 ounces)
• 1 ounce diced cream cheese
• ¾ cup fine blanched almond flour (3 ounces)
• 1 large egg

Instructions

1. Step 1: Preheat your oven to 350°F and line a baking tray with parchment paper, ensuring the edges are covered.
2. Step 2: Heat olive oil in a large pan over medium-high heat. Add ground beef and diced onion, breaking up the meat as it cooks. Stir until the beef is no longer pink, about 4 minutes. Drain any excess fat.
3. Step 3: Return the drained meat mixture to the pan. Stir in crushed garlic, salt, pepper, cumin powder, and smoky paprika. Cook for another minute, then remove from heat and set aside.
4. Step 4: In a microwave-safe bowl, combine the grated mozzarella and cream cheese chunks. Microwave for 30 seconds, then stir. Microwave for an additional 30 seconds and stir again until smooth and melted.
5. Step 5: Add as much almond flour as you can into the cheese mixture. Crack the egg into the bowl and stir with a rubber scraper. Use your hands to knead the mixture into a smooth, stretchy, and slightly tacky dough ball.
6. Step 6: Sandwich the dough between two sheets of parchment paper. Roll it out evenly to about ⅛-inch thickness. Use a 3.5-inch cutter or a wine glass to cut out circles. Gather and roll leftover dough to make approximately 12 circles total.
7. Step 7: Place the dough circles on the prepared baking tray. Spoon about one tablespoon of the beef filling onto one half of each circle, leaving a ½-inch border around the edges.
8. Step 8: Fold each circle in half to form a half-moon shape. Press and seal the edges firmly to enclose the filling.
9. Step 9: Bake the pockets for 10 minutes. Carefully flip them over and continue baking for another 8 to 10 minutes, or until golden brown.
10. Step 10: Remove from the oven and let the pockets cool for 10 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of chili flakes to the beef mixture for some heat.
• You can swap mozzarella with other melty cheeses like cheddar or fontina for a different taste.
• If you prefer a softer pastry, reduce the almond flour slightly and add a bit more cream cheese.
• Use fresh herbs like parsley or cilantro in the filling to brighten the flavor.

Storage

Store leftover beef pocket pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 5-7 minutes to maintain crispiness. They can also be frozen before baking; thaw completely and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the filling?

Yes, ground turkey, chicken, or pork can be used as alternatives. Just adjust cooking times and seasoning to your taste.

Is it necessary to microwave the cheese, or can I melt it on the stove?

You can melt the cheese mixture gently over low heat on the stove if you prefer. Just be sure to stir constantly to avoid burning and ensure even melting.

Keto Beef Pocket Pastries Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

These Keto Beef Pocket Pastries are a delicious low-carb snack perfect for those following a ketogenic lifestyle. Made with a savory spiced ground beef filling and a cheesy almond flour-based fathead dough, these pockets are baked until golden and perfectly crisp. They make a satisfying meal or appetizer without any gluten or excessive carbs.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 pockets 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Keto, American
• Diet: Low Carb, Gluten Free

Ingredients

Scale 1x2x3x

For the Filling

• 2 tablespoons olive oil
• ½ pound ground beef (85/15 ratio)
• 1 small diced onion (4 ounces)
• 1 teaspoon crushed fresh garlic
• ½ teaspoon table salt
• ¼ teaspoon ground black pepper
• ½ teaspoon cumin powder
• ½ teaspoon smoky paprika

For the Dough

• 1 ½ cups grated part-skim mozzarella (6 ounces)
• 1 ounce diced cream cheese
• ¾ cup fine blanched almond flour (3 ounces)
• 1 large egg

Instructions

1. Heat Oven: Preheat your oven to 350°F and line a baking tray with parchment paper that has edges to catch any drips or spills.
2. Brown Meat Mix: Heat olive oil in a large pan over medium-high heat. Add ground beef and diced onion, breaking up the meat as you stir. Cook until no pink remains, about 4 minutes. Drain off any excess fat from the pan.
3. Add Flavors: Return the drained meat and onions to the pan. Stir in crushed garlic, salt, black pepper, cumin powder, and smoky paprika. Cook for an additional minute to let the spices infuse, then remove from heat and set aside.
4. Make Fathead Pastry: In a microwave-safe bowl, combine grated mozzarella and diced cream cheese. Microwave for 30 seconds, stir, then microwave another 30 seconds. Stir again until smooth. Fold in the almond flour and mix as much as possible. Crack in the egg and stir with a rubber scraper, then knead by hand until you form a smooth, stretchy, and slightly tacky dough ball.
5. Flatten and Shape: Place the dough ball between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Use a wine glass or a 3.5-inch round cutter to cut circles. Re-roll leftover dough to make approximately 12 circles total.
6. Create Pockets: Lay the dough circles on the prepared baking tray. Spoon about a tablespoon of the ground beef filling onto one half of each circle, leaving a ½-inch space from the edges. Fold the dough over to form half-moons and press the edges firmly to seal.
7. Cook Through: Bake the pockets in the preheated oven for 10 minutes. Carefully flip them over and bake for an additional 8-10 minutes, or until golden brown. Remove from oven and let cool for 10 minutes before serving.

Notes

• Ensure that the beef is drained well after cooking to avoid soggy pockets.
• Use parchment paper both for rolling and for baking to prevent sticking and ease cleanup.
• You can substitute part-skim mozzarella with full-fat for a richer dough.
• These pockets are best enjoyed warm but can be stored in the refrigerator and reheated in the oven.
• Adjust the spices to your taste, adding more paprika or cumin for extra flavor.

Keywords: keto beef pockets, fathead dough, low carb pastry, ketogenic recipe, gluten free snacks, almond flour pastries, baked beef pockets