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1
Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
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2
Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
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3
Add garlic and cook for one more minute, stirring constantly.
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4
Drain all the grease from the pan and return to the heat.
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5
Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
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6
Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
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7
Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
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8
On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
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9
Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
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10
Mix the egg and water together and brush pastry edges with it.
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11
Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
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12
Repeat until all ingredients are used.
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13
Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
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14
Bake at 375 degrees for about 15-17 minutes or until golden brown.
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15
OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
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16
Great served with sour cream, catsup or your favorite dip.
