Cheesy Beef Pockets

Instructions

1. Preheat your oven to 200°C (400°F).
2. Dice 2 bell peppers and 1 large onion, keeping them together.
3. Mince 1 tbsp garlic and set aside.
4. Finely chop 2 tbsp fresh parsley.
5. Dissolve 3g beef seasoning cube in 140ml hot water to create broth and set aside.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
7. Add 500g minced beef and spread it out evenly. Let it cook undisturbed until you get a deep sear, then break it apart and cook for about 5 minutes.
8. Once the beef juices have mostly evaporated, toss in your diced onion and bell peppers. Sauté on high heat for 2 minutes until softened.
9. Add the minced garlic and cook until fragrant.
10. Stir in 2.5 tbsp tomato paste and your prepared beef broth. Cook for 2 minutes.
11. Mix in your spice blend: 1 tsp paprika, 1 tsp fine salt, 1 tsp red chili powder, 0.5 tsp garlic powder, 0.5 tsp black pepper, and 0.5 tsp dried thyme.
12. Once the liquid has fully evaporated, remove the pan from the heat. Stir in half of your fresh parsley.
13. Lightly grease a circular baking dish or line it with baking paper.
14. Slice 3 large tortillas in half. In the center of each half, place a generous sprinkle of shredded mozzarella followed by a big ladle of the beef filling.
15. Brush a small amount of mayonnaise onto the tortilla wing to act as glue. Fold the tortilla over the filling to form a secure triangle pocket.
16. Place the pockets close together in the dish in a fan or circular pattern.
17. Top generously with more mozzarella and cheddar cheese.
18. Give the exposed edges of the tortillas a quick spray of cooking oil to ensure they get crispy.
19. Bake for 15-20 minutes at 200°C (400°F) until the cheese is bubbly and golden.
20. For an extra golden crust, switch on the grill (broiler) for the final 5 minutes.
21. Garnish with the remaining parsley and serve.