Description
These Cheeseburger Hot Pockets are a delicious and comforting handheld meal featuring seasoned ground beef, onion, garlic, and melted cheddar cheese wrapped in flaky pie crust and baked to golden perfection. Quick to prepare and perfect for family dinners or lunchboxes, these hot pockets deliver all the classic cheeseburger flavors in a convenient, portable form.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- Optional: chopped pickles (to taste)
Dough
- 1 package refrigerated pie crusts (or biscuit dough if preferred)
Finishing
- 1 egg, beaten (for egg wash)
- Optional: ketchup or mustard for serving
Instructions
- Preparation: Preheat your oven to 400°F (200°C) to get it ready for baking the hot pockets.
- Cook the Filling: In a large skillet over medium heat, cook the ground beef alongside the diced onion and minced garlic until the beef is browned and onions are translucent, about 7-10 minutes.
- Season and Combine: Drain any excess fat from the skillet. Stir in salt, black pepper, mustard, and Worcestershire sauce, cooking for an additional 2 minutes to blend the flavors, then remove from heat.
- Add Cheese: Let the meat mixture cool slightly to prevent melting the cheese prematurely, then stir in the shredded cheddar cheese until evenly combined. Mix in chopped pickles if desired.
- Prepare Dough: Roll out the pie crusts on a floured surface to prevent sticking. Cut into your preferred shapes—rounds or squares work well for hot pockets.
- Assemble Hot Pockets: Spoon a generous amount of the cheeseburger filling into the center of each piece of dough.
- Seal: Fold the dough over the filling to form a pocket, sealing the edges securely by pressing with a fork or pinching together to prevent filling leakage during baking.
- Apply Egg Wash: Place the assembled hot pockets on a parchment-lined baking sheet and brush the tops with the beaten egg to encourage a golden-brown finish.
- Bake: Bake in the preheated oven for 15-20 minutes or until the crust turns golden brown and the filling is cooked through.
- Cool and Serve: Remove the hot pockets from the oven, allow them to cool for a few minutes, and serve warm. Offer ketchup or mustard on the side if preferred.
Notes
- You can substitute refrigerated biscuit dough for pie crust if you prefer a softer, bread-like crust.
- Adding chopped pickles to the filling gives a nice tangy contrast, but they are optional depending on your taste.
- Be sure to seal the edges well to avoid filling leakage while baking.
- The egg wash gives the crust a beautiful golden color and slight crispness.
- These can be made ahead and refrigerated or frozen before baking; just add a few extra minutes to the baking time if baking from cold.
