Philly Cheesesteak Puff Pastry Pockets

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This is another recipe that I decided to go Maverick on and just kind of wing it.  What I found is that it is a heck of a lot easier to make then I would have thought.  Simply saute some peppers and onions, brown the steak, cut out some squares from pastry sheet, assemble and throw in the oven.  It really was one of the easier recipes that I have had the pleasure to make.

Philly Cheesesteak Puff Pastry Pockets

Ingredients

• 1 Box Frozen Puff Pastry Dough (14-16oz)
• 1 Onion (chopped)
• 1 Bell Pepper (chopped)
• ½ Pound Steak (chopped)
• ½ Teaspoon Salt
• ½ Teaspoon Pepper
• ½ Cup Shredded Cheddar Cheese
• 1 Egg
• Sea Salt for Topping
• 2 Tablespoons Olive Oil
• ⅛ Cup Flour

Directions

1. Preheat oven to 375 Degrees.
2. Heat the oil in a medium sauce pan on med high
3. Add the peppers and onions and cook until soft (3-5 mins)
4. Add the steak and brown
5. Remove all from heat and set aside
6. Defrost the puff pastry dough then lay out on a smooth surface that is dusted with flour
7. Cut the pastry dough into equal squares (6-8 depending on size you want pockets to be)
8. Add a small amount of Steak, Peppers and Onions to half of the pastry shapes.
9. Top each with an equal amount of cheese.
10. Take other half of pastry shapes and lay over top, seal them together with a fork.
11. Egg wash the outside, cut slits on the top and sprinkle some sea salt on top of each pastry pocket.
12. Bake in oven for 20 minutes.

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