Ingredients
- 2tbs vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 300g ground beef
- 1tsp chilli powder
- 1tsp cumin powder
- 1tsp paprika
- 1tsp oregano
- Salt and pepper
- 150g kidney beans (cooked, drained weight)
- 350g tomatoes, diced
- 2tbs tomato paste
- 400ml beef stock
- 250g plain flour
- 1tsp baking powder
- 1tsp sugar
- 1tsp salt
- 50g cold butter, cubed
- 150ml cold water
- 2tbs grated cheddar
- Sour cream, to garnish
- For the chilli beef filling: in a large pan, heat the vegetable oil over medium-high heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent. Add the ground beef to the pan and cook until it is browned and crumbled. Break up the meat as it cooks. Stir in the chilli powder, cumin, paprika, oregano, salt and black pepper. Cook for another minute or two to toast the spices.
- Add the drained kidney beans, diced tomatoes, tomato paste, and beef stock to the pan. Stir well to combine all the ingredients. Reduce the heat to low, cover the pan, and let the chilli simmer for about 15-20 minutes, stirring occasionally. The mixture should thicken.
- For the dough: in a mixing bowl, combine the plain flour, baking powder, sugar, and salt. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Gradually add the cold water and mix until the dough comes together. You may need to knead it a few times on a lightly floured surface to form a smooth ball.
- Let it rest for 10 minutes. Preheat your oven to 200 degrees and line a baking sheet with parchment paper. Divide the dough into equal portions and roll each portion into a rectangle on a floured surface. These will be the pockets for the filling. If you want, you can use tortilla wraps for these, instead of making the dough.
- Spoon the chilli beef filling on to one half of each dough portion, leaving some space around the edges. Fold the other half of the dough over the filling, creating a pocket, and press the edges to seal. Place the assembled hot pockets on the prepared baking sheet and sprinkle the cheese on top. Bake in the preheated oven for about 15-20 minutes or until they are golden brown and cooked through. Serve the chilli beef hot pockets with a dollop of sour cream on the side.
