Best Bites: Back to school southwestern pastry pockets
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
School is back in session! What better what to celebrate than with these crunch and spicy southwestern pastry pockets? Ditch the toaster waffles in favor of this savory dish. Check out the recipe on Best Bites!
- 2 boxes refrigerated pie crust (total of 4 pie crusts), at room temperature
- 1 tablespoon olive oil
- ½ onion, thinly sliced
- ½ pound ground beef
- 1 tablespoon taco seasoning
- 1 cup frozen corn, thawed
- 1 cup canned black beans, drained
- 1 cup shredded cheddar
- 1 egg beaten with 1 tablespoon water
- Sesame for sprinkling
- Preheat oven to 350F and line two baking sheets with parchment paper
- Working with one crust at a time, unroll onto your work surface and cut into six 3” x 4” rectangles. Repeat with the remaining crusts; cover with a towel to keep from drying out.
- In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Sauté the onion for 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). Add the taco seasoning and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool until warm.
- Place six pie crust rectangles on one of your prepared baking sheets.
- Top with a spoonful of the beef filling, followed by a handful of shredded cheese.
- Top with six more crusts and gently press around the edges. Use a fork to crimp and seal; make a few small incisions in the top to allow steam to escape. Brush with some of the beaten egg and sprinkle with sesame seeds. Repeat with remaining crusts and fillings.
- Bake for 15-20 minutes, or until golden brown. Serve immediately or let cool and freeze for longer storage.