This is another one of our favorite recipes for hectic nights!  They are so quick and easy to make; and I know that the whole family will rave over them!  I’ve adapted this recipe from one I found in Real Simple Magazine.

• Ingredients:

1 tbsp Olive Oil
1/2 lb Ground Beef
2 Cloves Garlic, chopped
1 Sweet Potato, grated
2 c Fresh Baby Spinach
1/2 tsp Salt
1/4 tsp Black pepper
2 sheets frozen puff pastry, thawed & halved
1/2 c Cheddar Cheese, grated (or substitute grated Velveeta)

• Directions:

Preheat the oven to 400 degrees.

Heat oil in a large skillet over medium heat, add beef, and brown until fully cooked. Stir in garlic, sweet potato, spinach, salt, and pepper. Toss to combine. Remove from heat.

Place your puff pastry halves on a prepare, parchment paper lined baking sheet. Divide mixture evening between puff pastry halves, spooning the mixture into one side of each puff pastry half. Leave a 1/4″ border so you can seal each pastry closed. Top each half with cheese and fold the dough over the filling, pressing the edges firmly to seal shut. If you’re having difficulty sealing them, try dipping your finger into water and then running it along the inside rim of the pastry. You don’t want any leaks or your filling will bubble out.

Bake pastry pockets for 20 – 25 minutes or until puffed up and golden brown. Let sit for a few minutes before cutting in half and serving.

This is another one of our favorite recipes for hectic nights!  They are so quick and easy to make; and I know that the whole family will rave over them!  I’ve adapted this recipe from one I found in Real Simple Magazine.

• Ingredients:

1 tbsp Olive Oil
1/2 lb Ground Beef
2 Cloves Garlic, chopped
1 Sweet Potato, grated
2 c Fresh Baby Spinach
1/2 tsp Salt
1/4 tsp Black pepper
2 sheets frozen puff pastry, thawed & halved
1/2 c Cheddar Cheese, grated (or substitute grated Velveeta)

• Directions:

Preheat the oven to 400 degrees.

Heat oil in a large skillet over medium heat, add beef, and brown until fully cooked. Stir in garlic, sweet potato, spinach, salt, and pepper. Toss to combine. Remove from heat.

Place your puff pastry halves on a prepare, parchment paper lined baking sheet. Divide mixture evening between puff pastry halves, spooning the mixture into one side of each puff pastry half. Leave a 1/4″ border so you can seal each pastry closed. Top each half with cheese and fold the dough over the filling, pressing the edges firmly to seal shut. If you’re having difficulty sealing them, try dipping your finger into water and then running it along the inside rim of the pastry. You don’t want any leaks or your filling will bubble out.

Bake pastry pockets for 20 – 25 minutes or until puffed up and golden brown. Let sit for a few minutes before cutting in half and serving.