1. **Prepare the Dough:**
– In a large bowl, combine the flour, baking powder, and salt.
– Add the cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
– Gradually add cold water, mixing until a soft dough forms.
– Turn the dough out onto a lightly floured surface and knead it briefly until smooth.
– Wrap the dough in cling film and refrigerate for at least 30 minutes.
2. **Make the Taco Filling:**
– In a large frying pan, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
– Add the chopped onion and garlic, and cook until softened.
– Stir in the taco seasoning mix and water, and let the mixture simmer for about 5 minutes until thickened.
– Remove from heat and stir in the diced tomato and bell pepper. Allow the mixture to cool slightly.
3. **Assemble the Cheesy Pockets:**
– Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
– Roll out the chilled dough on a floured surface to about 3mm thickness.
– Use a round cutter (about 10-12cm in diameter) to cut out circles of dough.
– Place a spoonful of the taco filling in the centre of each dough circle.
– Sprinkle a mix of grated cheddar and mozzarella cheese over the filling.
– Fold the dough over to create a semi-circle, pressing the edges together to seal. You can crimp the edges with a fork for a decorative finish.
– Brush the tops with the beaten egg to help them brown in the oven.
4. **Bake:**
– Place the assembled pockets on the prepared baking tray.
– Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
5. **Serve:**
– Serve the taco-stuffed cheesy pockets hot, with sour cream, salsa, and chopped lettuce on the side if desired.
Enjoy your loaded taco-stuffed cheesy pockets!
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