Ingredients

For the Dough

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 tablespoons oil

1 cup warm water (adjust as needed)

For the Beef Filling

500 g ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon taco seasoning
(or paprika, cumin, and black pepper)

Salt to taste

2 tablespoons tomato sauce or salsa

For the Cheesy Layer

Mozzarella cheese, shredded or sliced

Cheddar cheese (optional)

For Assembly

1 egg, for egg wash

Butter (optional, for brushing)

Instructions

In a large bowl, combine the flour, salt, sugar, and oil. Gradually add the warm water and knead until a soft, smooth dough forms. Cover and let rest for 20 minutes.

Heat a pan over medium heat and cook the ground beef with the chopped onion until browned.

Add the garlic and seasonings, mixing well to evenly flavor the meat.

Stir in the tomato sauce or salsa and let simmer for 5 minutes, until thickened. Remove from heat and allow the filling to cool slightly.

Divide the dough into medium-sized balls and roll each one into an even round.

Place a layer of mozzarella cheese in the center, add a spoonful of beef filling, then top with more cheese.

Fold the dough over the filling to form square pockets and seal the edges firmly.

Arrange the pockets in a greased baking dish and brush the tops with egg wash.

Bake in a preheated oven at 200°C (390°F) for 20–25 minutes, or until golden brown.

Let cool slightly before serving so the cheese sets.

How to Make Them Perfect

Prepare and rest the dough so it stretches easily.

Cook the beef until well seasoned and not watery.

Roll the dough evenly to ensure uniform baking.

Layer cheese first, meat in the middle, and cheese on top for the best melt.

Seal the pockets tightly to prevent leaking.

Brush with egg wash for a glossy, golden finish.

Bake until puffed and lightly browned.

Variations

Chicken pockets: Replace beef with shredded chicken and spices.

Pizza pockets: Add pepperoni, pizza sauce, and mozzarella.

Vegetarian pockets: Use mushrooms, bell peppers, corn, and cheese.

Spicy version: Add jalapeños or hot sauce to the filling.

Deep-fried option: Fry the pockets in hot oil instead of baking.

Tips

Let the filling cool before stuffing to avoid tearing the dough.

Use a mix of cheeses for extra stretch and flavor.

Brush with butter after baking for added richness.

Seal edges well to keep the cheese inside.

Freeze unbaked pockets and bake them whenever needed.

Conclusion

Loaded Cheesy Pocket Tacos are simple, delicious, and perfect for any occasion. The combination of soft dough, juicy beef, and melted cheese makes them truly irresistible.