Provolone Beef Pastry Pockets

Mid-December. The Christmas pasteles season for the family began. I was making seventy-two pasteles for our Nochebuena. I had Yolanda assisting at home Saturday — she came over with her two college-age daughters — and Sofía came too, and Rosa came too. Five women in my kitchen for six hours making pasteles. Mami did not come — too tired — but Eduardo drove her dinner of arroz con pollo over and stayed with her for an hour.

Twenty-four pasteles done Saturday. Forty-eight to go. Two more Saturdays.

Tuesday food bank: arroz con pollo. The line was long. Hartford in mid-December is colder and grayer and more in need.

Wednesday I went over the spring 2026 plan with Tamika. Yolanda would launch the Asylum Hill satellite location in March. I would help her with the first cohort's opening night and then step back. Yolanda would lead. Marcus would still be apprenticing — he would TA at Parkville winter cohort with me, and lead his own satellite (Frog Hollow) in fall 2026. Tamika said, "Carmen, this is on track." I said, "Tamika, the food sets its own pace." She nodded.

Thursday Mami had a quiet day. I sat with her for two hours. She said little. She ate broth. She held my hand. She said at one point, "Carmen, the pasteles are coming?" I said, "Mami, yes." She said, "Carmen, save me four. Make sure four are in my freezer. I want them on a day I am hungry." I said, "Mami, you have four." She said, "Carmen, write it on the bag." I drove home. I labeled four pasteles MAMI EARLY in the freezer. I drove them to her Friday. Carmen the aide put them in her freezer. I told Mami. Mami said, "Carmen, perfect."

Friday David called. He said, "Ma, James and I want to come for Christmas Eve and stay through New Year's. Together. James has met everyone now. We want to do the holiday." I said, "Mijo, of course." He said, "Ma, we will sleep in the guest room." I said, "Mijo, of course." He said, "Ma, we will help cook." I said, "Mijo, of course." He said, "Ma, you are agreeing to everything." I said, "Mijo, of course." He laughed. He said, "Ma, see you the 24th." Wepa.

By Friday night, when David called and said he and James were coming for Nochebuena and staying through New Year’s, I was already deep in pasteles dough and my heart was already very full. There is something about the December kitchen — the steam, the masa, the layers of filling tucked tight and wrapped — that makes a person want more of that feeling all week long, not just on the big day. These Provolone Beef Pastry Pockets give me that same satisfaction on a weeknight: savory filling, golden crust, something warm held inside something that seals it all in. I made a batch Wednesday after Tamika and I finished the spring plan, and I thought: this is the food that keeps the rhythm going between the big cooking days.

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 8 pockets

Ingredients

1 lb lean ground beef (85/15)
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
2 tablespoons tomato paste
1 package (17.3 oz) frozen puff pastry, thawed (2 sheets)
6 slices provolone cheese, halved
1 egg, beaten (for egg wash)
1 tablespoon water
Flaky sea salt, for topping (optional)

Instructions

Preheat oven. Heat your oven to 400°F. Line two baking sheets with parchment paper and set aside.
Cook the filling. In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 6–8 minutes. Drain any excess fat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, salt, pepper, paprika, and oregano and cook 1 minute more. Add the tomato paste and stir to coat the meat evenly. Remove from heat and let cool for 5 minutes.
Cut the pastry. On a lightly floured surface, unfold each sheet of puff pastry and cut each sheet into 4 equal rectangles, giving you 8 rectangles total.
Fill the pockets. Place one half-slice of provolone on one side of each pastry rectangle, leaving a 1/2-inch border. Spoon about 3 tablespoons of the beef filling over the provolone. Top with a second half-slice of provolone.
Seal and crimp. Fold the unfilled half of each pastry rectangle over the filling to create a pocket. Press the edges firmly together with your fingers, then crimp with a fork to seal completely. Transfer to the prepared baking sheets.
Apply egg wash. Whisk together the beaten egg and 1 tablespoon water. Brush the tops and edges of each pocket with the egg wash. Score the top of each pocket once with a sharp knife to allow steam to escape. Sprinkle with flaky salt if desired.
Bake. Bake for 22–25 minutes, rotating the pans halfway through, until the pastry is deep golden brown and puffed. Let rest 5 minutes before serving.

Nutrition (per serving)

Provolone Beef Pastry Pockets — For the Week the Kitchen Holds Everyone