Friday, January 10, 2014

Fancy Pants App: Caribbean Beef Pockets

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If you like me on Facebook then you know all about our New Years Eve plans.  But, if you don't, I'll fill you in.  We've had some fun New Years' Eves but I wanted to work on the 1st (yeah, I'm crazy like that), so I knew we'd have to make it pretty low-key.  But low-key doesn't mean "not fancy" right?!  So I went in with a plan - a plan to relive all of our many adventures over the past year.

One course for each place we traveled to in 2013, in theory, sounded like a brilliant plan.  After realizing we had traveled to 6 unique places and I had also picked out a recipe for New York, I knew I had bitten off a bit more than I could chew.  Seven courses with still shopping left to do at 1 pm on New Year's Eve?!  But, I pressed on and like any good boyfriend, John gobbled it all up.  Almost all of it.  We're still eating leftovers.  Not kidding.

Anyway, to commemorate our great trip to Puerto Rico, I decided to make these Caribbean Beef Pockets.  Don't be like John and continue to remind me how I have yet to make mofongo, his most favorite dish from our island getaway!  I know, I know, and I will get to it, I promise - as soon as I find some green plantains.  The nice thing is you can make this recipe at home, without a ton of hard-to-find ingredients.  And they are so flavorful that you'd probably be everyone's best friend serving them on game day!
Caribbean Beef Pockets (adapted from
Serves:  4 (8 pockets)
Caribbean Beef:
1 tablespoon butter
1/2 pound ground turkey
1/4 cup onion, finely diced
2 tablespoons curry powder
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoons pepper
1/3 cup water
1 beef bouillon cube
1/3 cup breadcrumbs

Pocket Dough:
1 1/4 cups flour
1 tablespoon curry powder
1 teaspoon salt
1/2 cup butter
1/4 cup water

Caribbean Beef:  Melt butter in a skillet over medium heat.  Saute onion until translucent, about 3-5 minutes.  Stir in ground turkey.  Season with curry powder, thyme, salt, and pepper.  Cook until meat is browned on all sides.  Stir in water and bouillon cube.  Once cube has dissolved, add breadcrumbs and stir.  Simmer until the liquid is fully absorbed, 12-15 minutes.  Remove from the heat and let cool completely before filling pockets.

Pocket Dough:  Combine flour, curry powder, and salt.  Cut butter into the flour mixture until it resembles coarse crumbs.  Slowly stir in the water, a tablespoon or two at a time until the mixture forms a ball.  Stop stirring as soon as the mixture forms a ball.  Split into 8 even pieces.  Roll each into a small circle (about 6-8 inches in diameter), about 1/8th inch thick. 

Make Pockets:  Preheat the oven to 375 degrees F.  Spoon 2 tablespoons of filling into each dough circle.  Fold the dough over the meat mixture and press the edges together.  It should be a half-circle.  Crimp the edges with a fork.  Bake for 18-22 minutes, until golden brown. Serve warm.


  1. When my family and I went to Jamaica, we stashed these in our pockets through security at the airport. Yeah, people were pretty jealous. Awesome recipe!

    1. What a great story and memory for your family!!! I hope these can bring back some of those memories for you!

  2. Oh how I love these! I used to work near a Jamaican restaurant in Philadelphia. They made such good ones. can't wait to try these. Thanks! Jill @

    1. Jill - I hope you enjoy them as much as we did; the filling is so versatile, you could substitute any of your favorite things!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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