Moose Pockets

2012-08-15
  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 25m
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Ingredients

  • 1 pound ground moose (or buffalo works, too)
  • 8 ounces pork sausage
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • Pinch dried chili flakes
  • Pinch salt
  • Pinch pepper
  • 1 box frozen puff pastry dough, lightly thawed
  • 1 pound shredded mozzarella cheese
  • 1 egg whisked with 1 tablespoon water

Method

Step 1

In a heavy skillet, lightly brown the moose and pork sausage over medium heat. Add the celery, onions and garlic and continue to cook until the onions are translucent. Pour off any excess fat and stir in the tomato paste, dried basil, chili flakes, salt and pepper. Cool to room temperature.

Step 2

Preheat the oven to 350 degrees F.

Step 3

Roll out the dough to 1/4 inch thick and cut into 3-inch squares. Place a heaping tablespoon of the meat filling in the center of each one and place a bit of the mozzarella on top. Brush the edges with the egg wash and fold over, forming a triangle. Press down on the edges with a fork and place on a baking sheet lined with parchment paper. Brush the tops with the egg wash and poke a little hole in the top of each one to let the steam escape.

Step 4

Bake until golden brown, about 20 minutes. Cool slightly before serving.

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