Kardea's crispy beef pockets get a big boost of flavor from a blend of Caribbean-inspired spices!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her grandmother's kitchen area. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Mini Golden Beef Pockets
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 minutes (consists of cooling time).
Active: 45 minutes.
Yield: 8 pockets.

Active ingredients.

Filling:.

1 tablespoon canola oil.
1 pound lean ground beef.
1 onion, carefully diced.
1 clove garlic, minced.
1 tablespoon catsup.
1 to 2 teaspoons Caribbean all-purpose flavoring.
1 teaspoon browning sauce, such as Grace.
1 teaspoon dried jerk spices.
1/2 teaspoon ground allspice.
1/2 teaspoon ground ginger.
1/2 teaspoon low-sodium soy sauce.
1/2 teaspoon fresh thyme leaves.
3 green onions, very finely sliced.
1 little Roma tomato, diced.
Kosher salt and freshly ground black pepper.

Dough:.

2 14.1-ounce bundles cooled pie crusts.
1 stick (8 tablespoons) saltless butter, at space temperature.
2 teaspoons ground turmeric.

Directions.

For the filling: Preheat the oven 400 degrees F. Line 2 baking sheets with parchment paper.

Heat the oil in a large frying pan over medium-high heat. Add the beef, onion and garlic and cook till the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, versatile flavoring, browning sauce, jerk flavoring, allspice, ginger, soy sauce, thyme, green onions and tomato. Prepare until the mix is bubbly and warmed through, about 2 minutes. Season with salt and pepper. Set aside to cool.

For the dough: Unroll the dough and cut the edges to produce a rectangular shape. Cut each pie dough into four even pieces. Place half of the rectangular shapes on the ready baking sheets. Spoon the filling uniformly into the center of each rectangular shape. Brush the edges with water and location the remaining rectangular shapes on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to enable steam to escape. Bake till the dough starts to brown and crisp around the edges, about 10 minutes.

On the other hand, mix the butter and turmeric in a bowl till integrated. Brush the pockets with the turmeric butter. Bake up until done, another 5 minutes.

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Kardea Brown's Mini Golden Beef Pockets|Delicious Miss Brown|Food Network.