Cheesy Beef Stuffed Pastry Pockets

Instructions
Step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. /n
Step 2 In a skillet over medium heat, add olive oil and sauté the onion and bell pepper until softened. /n
Step 3 Add the garlic and cook for 30 seconds until fragrant. /n
Step 4 Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat. /n
Step 5 Stir in Italian seasoning, salt, and black pepper, then remove from heat and let cool slightly. /n
Step 6 Roll out the puff pastry and cut it into equal squares. /n
Step 7 Spoon the beef mixture onto each square, then top with mozzarella, cheddar, and Parmesan cheese. /n
Step 8 Fold the pastry over the filling to form pockets and seal the edges with a fork. /n
Step 9 Whisk the egg with milk and brush over each pastry for a golden finish. /n
Step 10 Bake for 15–20 minutes or until puffed and golden brown. /n
Step 11 Garnish with chopped green onions if desired and serve warm.

Storage and Reheating Tips
Store leftover pastry pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to maintain crispiness. You can also freeze them for up to 2 months and reheat directly from frozen, adding a few extra minutes to the baking time.