Savory Puff Pastry & Bacon Snack Pockets (with Scissor-Cut Design)

Heat oil in a pan. Add chopped onion and garlic; sauté until translucent.

Add ground meat. Cook until browned, breaking up clumps.

Stir in carrot and bell pepper. Cook for 5–7 minutes until veggies soften.

Add salt, pepper, paprika, and tomato paste (if using). Cook until everything is well combined. Let the filling cool slightly.

2. Shape the Pastry
Roll out puff pastry sheets and cut into rectangles (about 10x15 cm).

Place a spoonful of meat mixture in the center of each rectangle.

Use scissors to cut strips along both long sides of the dough, about 1 cm wide (these will be “braid” flaps).

3. Braid and Wrap
Starting from one end, alternately fold over the strips from each side to create a braided or crisscross pattern over the filling.

Wrap a slice of bacon around the middle or along the sides for extra flavor.

4. Finish and Bake
Brush with egg wash for a golden finish.

Place on a parchment-lined baking tray.

Bake in a preheated oven at 190°C (375°F) for 20–25 minutes or until golden and crispy.

Serving and Storage Tips