Golden Cheesy Beef Pockets with Garlic Herb Butter

If you’re planning a family gathering or party, or if you’re looking for an indulgent weeknight dinner, try these tortilla pockets filled with a rich, savory beef filling and a delicious blend of melted cheeses, bell peppers and spices to help bring out the flavors. You can prepare the beef filling well in advance and store it in the freezer or fridge until you’re ready to finish the dish, which will only take 15–20 minutes. The secret to making these tortilla pockets exceptionally delicious is the garlic butter finish: a crispy tortilla filled with nutritious ingredients would be a next big hit in your kitchen, whether you’re cooking for your family, friends or yourself. Head to the “Substitution” section, where I share a simple recipe for plantain-based tortillas in case you follow a gluten-free diet.

• 1 lb, 450g ground beef, 80/20

• 1 tablespoon butter or oil

• 1 small onion or 2 small shallots

• 2 garlic cloves

• 1 small bell pepper

• 2 tablespoons tomato paste

• ½ cup, 120ml beef broth or water

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon chili powder

• ¼–½ teaspoon red chili flakes, optional

• 1 teaspoon kosher salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon Worcestershire sauce, optional but very good

• 1 teaspoon honey or brown sugar, optional, to soften the tomato flavor

• 3 large flour tortillas, cut in half

• 1 cup, 100g shredded mozzarella

• 1 cup, 100g shredded sharp cheddar, Monterey Jack, or Gruyère

• 3 tablespoons unsalted butter, melted

• 1 small garlic clove, finely grated or minced

• 1 tablespoon chopped parsley, optional

• Pinch of salt

Kitchen utensils: a large skillet, a baking tray, a wooden spoon or a spatula, a chopping board, a knife, a small bowl, a cheese grater.

1. Preheat the oven to 200°C/400°F.

2. Melt 1 tablespoon of butter in a large skillet over a medium heat.

3. Finely dice 1 small onion or 2 shallots and add them to the skillet. Cook for 2–3 minutes until soft and slightly caramelized.

4. Mince or finely chop 2 garlic cloves. Add the garlic to the onions and cook for 30 seconds, just until fragrant.

5. Add 1 lb (450 g) of minced beef. Break it up into lumps with a spoon or spatula, then cook for 5–6 minutes. Allow to brown slightly before stirring – this will give the filling a deeper flavor.

6. Finely dice 1 bell pepper and add it to the skillet. Season with 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, garlic powder, black pepper, chili powder and ¼–½ teaspoon of red chilli flakes (if using), and 1 teaspoon of salt. Stir well and cook for 2 minutes to allow the spices to infuse into the beef fat.

7. Add 2 tablespoons of tomato paste and cook for a further 2 minutes, stirring frequently.

8. Pour in ½ cup (120 ml) of beef broth or water. Add a teaspoon of Worcestershire sauce and 1 teaspoon honey if using. Simmer for 5–7 minutes until the liquid has mostly evaporated. It should not be watery. Remove from the heat and leave to cool for a few minutes.

9. Meanwhile, melt 3 tablespoons of butter. Mince 1 garlic clove and finely chop some parsley. In a small bowl, mix the melted butter with the garlic, parsley and salt.

10. Cut 3 tortillas in half. Place one tortilla half on the counter. Add a little mozzarella and cheddar to the centre, then top with 2–3 tablespoons of beef filling. Add a little more cheese on top. Fold the tortilla into a triangular pocket and press gently to hold its shape. Repeat with the remaining tortilla halves.

11. Brush a round baking dish with garlic butter. Arrange the pockets in the dish, slightly overlapping them if necessary. Brush the tops generously with the remaining garlic butter. Sprinkle a little extra cheese on top.

12. Bake for 15–20 minutes at 200°C/400°F, until the pockets are golden around the edges and the cheese has melted and is bubbling.

13. Leave to rest for 5 minutes. This allows the cheese to settle, making the pockets easier to pull apart.

For the best flavor, use beef with a fat content of around 20%. The fat in beef gives the meat filling its flavor, so it’s best not to use mince that’s too lean.

Do not overfill the tortillas! Adding a little cheese and beef, followed by another layer of cheese, creates the perfect melt without causing leakage and ensures the tortilla pockets remain crispy.

Use your favorite cheeses – for the best melting effect, use one that is soft and one that is hard.

Prepare the beef filling well in advance and store it in the fridge or freezer. It would also make a great base for a ragout or chili con carne sauce. The filling will keep for up to 3 months in the freezer and up to 3 days in the fridge in an airtight container.

I’m particularly proud of the blend of spices! It enhances the flavor of the beef and vegetables without overpowering them, making the dish very balanced and rich. Fresh herbs such as rosemary or thyme mixed with red peppercorns would also work well. If you want to add heat, try adding finely chopped serrano or jalapeño chillies, more chili flakes or hot sauce. Just remember to use spices in moderation.

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Beef / Vegetarian: Pork, lamb and minced poultry such as chicken or turkey would also make a good filling. For a vegetarian version, try using mushrooms, such as shiitake or portobello, or lentils and chickpeas.

Onion and shallots / No allium: Use grated carrot and finely chopped celery instead. You could also try adding a quarter of a fennel bulb for an extra mildly aniseed flavor.

Garlic / No allium: Substitute with fresh ginger when preparing the beef filling. For the garlic butter, use a tiny pinch of asafoetida powder.

Bell pepper: Fresh tomato, courgette or aubergine would also work well.

Tomato paste / No tomatoes: Tomato purée or good-quality organic ketchup would work well in this dish. If you are avoiding tomatoes in your diet, you can substitute them with soy sauce, pureed roasted bell peppers or miso paste.

Tortilla / Gluten-free: Flatbreads such as lavash or pita bread can be used to make wraps. If you don’t eat gluten, buy gluten-free tortillas from the shop or try making your own at home using plantain. You will need three green plantains: boil them until they are tender when pierced with a fork, then blend them in a food processor until they have a sticky dough consistency. Roll the tortillas in cassava flour if the dough is too sticky. Fry the tortillas on a pan over a medium heat on both sides. They rarely turn out as evenly as commercial tortillas, but they’re full of fibre and taste great.

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