makes 9 pockets
adapted from Canadian LivingPrep: 30 minutes
Assembly: 15 minutes
Baking time: 25-30 minutes
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
450g/1 lb extra-lean ground beef
1/2 tsp kosher salt
1/2 tsp black pepper
3/4 tsp dried basil
2 tbsp tomato paste
60ml/1/4 cup water
200g/generous 2 cups shredded mozzarella cheese
750g/1-1/2 lbs pizza dough
1 large egg, lightly beaten (optional)
In a large, non-stick fry pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
Raise the heat to high and add the ground beef. Cook, stirring and breaking up clumps until no longer pink. Stir in the salt, pepper, basil, tomato paste and water. Bring to a boil. Reduce heat to low and simmer until almost all of the liquid is absorbed, about 5 minutes. Taste and adjust seasoning. Cool to room temperature.
Line 2 baking sheets with parchment paper or silicone baking mats. If baking right away, preheat oven to 190C/375F.
To freeze, omit the egg wash and place the baking sheets with the kangaroos in the freezer for about 4 hours, or until frozen solid. Transfer them to an air tight container/freezer bag and return to the freezer until ready to bake. Bake on parchment or silicone baking mat lined baking sheets at 190C/375F for 30-35 minutes from frozen.