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Sloppy Joe Hot Pocket Recipe

American · Main course · 45 min total

A handheld twist on the classic Sloppy Joe, with a savory meat filling wrapped in a flaky pastry crust. Perfect for lunch or a quick dinner.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1 clove garlic, minced
• 1/2 pound ground beef
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet (about 1 pound) puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
3. Stir in ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Simmer for 5 minutes until thickened. Let cool slightly.
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out puff pastry sheet into a 12x12 inch square. Cut into 4 equal squares.
6. Spoon about 1/4 cup of the Sloppy Joe mixture onto the center of each pastry square. Fold each square diagonally to form a triangle, pressing edges to seal. Crimp with a fork.
7. Place hot pockets on prepared baking sheet. Brush tops with beaten egg. Cut a small slit in the top of each for steam to escape.
8. Bake for 18-20 minutes until golden brown. Let cool for 5 minutes before serving.

Tips

• For a crispier crust, brush with egg wash twice.
• Leftover hot pockets can be reheated in a 350°F oven for 10 minutes.
• Serve with extra ketchup or mustard for dipping.

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