Home » Fajita Puff Pastry Pockets: Crispy Tex Mex Perfection

Fajita Puff Pastry Pockets: Crispy Tex Mex Perfection

These fajita puff pastry pockets are a quick-and-easy snack or light lunch when you need a dose of Tex Mex flavor in your day. Tender strips of beef sauteed with bell peppers, shallots, and fajita spices and then baked to crispy, flaky perfection in a puff pastry pocket.

It’s delicious and nutritious. A whole steak fajitas meal in convenient puff pastry form. Which is why it’s one of the go-to afternoon snacks I make for my kid. He usually mugs me for snacks as soon as the school gates open. And he always wants sweet treat – donuts! cinnamon buns! But I prefer to give him something savory and filling.

They’re so hungry after school but once they’ve scarfed down something that’s filling and actually nutritious, the sweet cravings go away. And I’m happy because I know there isn’t going to be a sugar high followed by the inevitable crash.

This recipe makes 4 puff pastry pockets, which is perfect to have 2 for my lunch and save 2 for after-school snacks.

It’s the ideal thing to make when you have just a bit of unused meat in the fridge. A bit of steak leftover. Some chuck that didn’t get used in stew. Roast chicken from the night before. Beef or chicken both work perfectly for this recipe.

Ingredients for Fajita Puff Pastry Pockets

Oil. Just a bit of neutral cooking oil to saute the steak and veggies in.

Steak. Or any meat that you happen to have – I’ve used leftover chuck, ribeye, flank, roast chicken and so on. All are delicious. It’s not cooked for long but it will be cut into small pieces so even the less-tender cuts, i.e. chuck and flank, are absolutely fine.

Bell pepper. Red, orange, or yellow are perfect for this as they’re sweeter than the green ones. Sometimes when I can be arsed, I cut a little bit of each for the beautiful colors. Absolutely no need to do this.

Garlic. Roughly chopped into small bits.

Shallots. Feel free to substitute with onions.

Corn. Corn is optional but I really like it in this recipe. I’ll add it if we have a can lying around.

Spices. To get that lovely fajita flavor, we’re using a simple combination of cumin, paprika, salt, pepper, brown sugar, and chili powder (if you want the spicy kick).

Worcestershire sauce. On top of the dry spices, we’re adding a splash of Worcestershire sauce for delicious umami flavor.

Lime. Because for a refreshing, zesty kick, nothing beats lime.

Cilantro. Cilantro is added to the stir fry at the end. It will heat up in the oven and cook, yes, but it still adds a lovely flavor.

Cheese. You can’t have a puff pastry pocket without cheese, can you? Well, you can. But it’s just better with cheese. Like most things in life.

Puff pastry. I buy Jus-Rol Puff Pastry Sheet. It’s easy and delicious.

Egg. Whisked for the egg wash we’ll be applying to give the puffs that shiny, golden brown sheen.

How to Make Fajita Puff Pastries

Before we start, preheat the oven to 220°C (430°F) and get the Jus-Rol Puff Pastry Sheet out of the fridge. It’s best when you let it temper to room temperature for around 10 minutes before baking. Which is more than enough time to make the filling.

1. Make the Fajita Filling

Heat a tablespoon of cooking oil in a skillet over medium heat. Add the shallots, bell pepper, garlic, and beef. Then the cumin, paprika, sugar, salt, pepper and chili. Stir to coat everything.

Pour in the Worcestershire sauce and lime juice. Toss again to coat. Turn the heat high so the liquid can reduce. Let it simmer for about 2 to 3 minutes – during which, you can chop some cilantro.

Toss in the chopped cilantro and turn off the heat. Give it all a good stir and set aside.

2. Make Puff Pastry Pockets

Roll out the puff pastry sheet and cut it into 4 even rectangles.

Scoop the fajita filling onto each of the pieces. We’re going to be folding each of the rectangles in half so place the filling on the lower half of the rectangle.

Sprinkle cheese on top.

Fold one side of the rectangle over the filling. Do your best to align the edges together, it’s okay if it’s not perfect.

Grab a small fork and press into the outer edges to seal. Slide the whole thing onto a baking pan.

Either whisk an egg for the egg wash or use oil, milk, yogurt, or even cream instead. Lightly brush it on to each of the puff pastry pockets.

Place the baking pan in the oven and bake for 15 to 20 minutes until golden brown and flaky.

Let them cool down a bit and enjoy!

fajita puff pastry pockets

Fajita Puff Pastry Pockets

Tender strips of beef sauteed with bell peppers, shallots, and fajita spices and then baked to crispy, flaky perfection in a puff pastry pocket. These fajita puff pastry pockets make a quick-and-easy, very child-friendly snack or light lunch.
Total Time 25 minutes
Course Snack
Cuisine American, Mexican
Servings 4
Calories 485 kcal

Ingredients
  

  • 1 tbsp oil
  • 150 grams steak chuck, ribeye, flank, etc.
  • 1 bell pepper
  • 3 garlic cloves
  • 2 shallots
  • ¼ tsp ground cumin
  • ¼ tsp smoked paprika
  • ½ tsp brown sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp chili powder or chili flakes optional
  • ½ tbsp Worcestershire sauce
  • 1 lime, juiced
  • handful cilantro
  • cup grated cheese
  • 1 pack Jus-Rol Puff Pastry Sheet
  • 1 egg, whisked

Instructions
 

  • Heat a tablespoon of cooking oil in a skillet over medium heat. Add the shallots, bell pepper, garlic, and beef. Then the cumin, paprika, sugar, salt, pepper and chili. Stir to coat everything.
    fajita puff pastry
  • Pour in the Worcestershire sauce and lime juice. Toss again to coat. Turn the heat high so the liquid can reduce. Let it simmer for about 2 to 3 minutes – during which, you can chop some cilantro.
    fajita puff pastry
  • Toss in the chopped cilantro and turn off the heat. Give it all a good stir and set aside.
    fajita puff pastry pockets
  • Roll out the puff pastry sheet and cut it into 4 even rectangles.
    fajita puff pastry pockets
  • Scoop the fajita filling onto each of the pieces. We’re going to be folding each of the rectangles in half so place the filling on the lower half of the rectangle.
    fajita puff pastry pockets
  • Sprinkle cheese on top.
    fajita puff pastry pockets
  • Fold one side of the rectangle over the filling. Do your best to align the edges together, it’s okay if it’s not perfect.
    fajita puff pastry pockets
  • Grab a small fork and press into the outer edges to seal. Slide the whole thing onto a baking pan.
    fajita puff pastry pockets
  • Whisk an egg for the egg wash and lightly brush it on to each of the puff pastry pockets.
  • Place the baking pan in the oven and bake for 15 to 20 minutes until golden brown and flaky.
    fajita puff pastry pockets
  • Let them cool down a bit and enjoy!
    fajita puff pastry pockets

Notes

Can I use another protein? Definitely! Chicken works well, beans do too. You can always skip the protein and add extra veggies as well. 
What vegetables to substitute? This is an easy recipe – you can simply use the veggies you like. Shallots, onions, bell peppers, corn, aubergine, even broccoli florets all go well. 
Egg wash alternatives? You can also use butter, oil, milk, yogurt, or cream. 

Nutrition

Calories: 485kcalCarbohydrates: 34gProtein: 16gFat: 13gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 73mgSodium: 423mgPotassium: 283mgFiber: 2gSugar: 3gVitamin A: 1240IUVitamin C: 45mgCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!

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