Saturday, June 13, 2015


Pizza pockets with a gooey cheese and savoury beef filling, these are a hit with kids and adults alike. Great for a casual meal or snack, they can be eaten hot or cold, and they can be made in advance, frozen and baked as needed. 

makes 9 pockets
adapted from Canadian Living
Prep: 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.
dough disk meat filling
Lightly dust your work surface with flour. Divide the dough into 9 equal pieces and shape each into a ball. Keeping the remaining dough covered with plastic wrap, roll each ball into a 18cm/7" circle. If the dough is very elastic and springs back easily, move on to the next piece and continue until all 9 pieces have been rolled into a small disk. By the time you've done this, the first one will have rested long enough to make rolling into a thinner circle easier. Place about 80ml/1/3 cup meat filling in the centre of the dough.
cheese filling half moon
Place about 60ml/1/4 cup cheese on top of the meat. Bring the top and bottom edges of the dough together to form a half-moon and pinch along the edges to seal.
baking sheet washed
Place the filled pocket on a prepared baking sheet. Continue until all 9 have been filled. If baking right away, brush each kangaroo with the beaten egg (optional) and bake 25-30 minutes or until both top and bottom are golden and edges are crisp. Enjoy!
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.


  1. Ooh, my boys would love those!

  2. This recipe is all most like an Italian pizza pie, it sounds very delicious and thank you for sharing it Zosia. ☺


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