Use It Up...Flexible Mexican Filling in Taco Pockets

This is a easy version of Tacos we like as it is not as messy and hard to eat as hard shell tacos. The original recipe is from the Pepperidge Farm web site. The filling needs to be cool, which makes it great for using the Flexible Mexican Filling instead of the filling from the web site which you have to make and than cool. Puff pastry is one of those things that you do not need to make from scratch. The store bought dough is good, easy to use and not that expensive. 

Taco Pockets

Ingredients:

1 recipe of Flexible Mexican Filling

1 box (2 sheets) Puff Pastry Sheets

1 cup shredded Cheddar cheese (about 4 ounces)

1 egg

1 tablespoon water

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.

Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

Cutting this recipe in half and just using one sheet is something I do a lot of times, however they warm up well the next day for lunch.