Caribbean Meat Pockets

Caribbean Meat Pockets

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Sean Clark 3

"This is my attempt to recreate my daily lunch circa 1998-1999 in NYC - Golden Sun Meat Pockets."
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1 h 45 m servings 488 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl. Mix in the vegetable shortening until the mixture resembles cornmeal. Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap, and refrigerate while preparing the filling.
  2. Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes. Stir in the ground beef, and cook until browned and crumbly, about 15 minutes. Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water. Bring to a simmer, cover, and cook until the water has evaporated. Transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste.
  3. Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
  4. Roll out the dough on a lightly floured surface to just under 1/4-inch thick. Cut 20 6-inch circles out of the dough. Divide the beef mixture among half of the circles, mounding in the center. Place the unfilled circles over the filling, and use a fork to seal the edges closed. Arrange on the baking sheets.
  5. Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.


  1. 9 Ratings

Most helpful positive review

This was fun to make and it turned out delicious! I'll definitely be making these again some time.

Most helpful critical review

dough was extremely dry, will never make this again

This was fun to make and it turned out delicious! I'll definitely be making these again some time.

I followed the recipe exactly as it was written. The meat was awesome! Very close to the pockets sold in the city. Reminds me my college days- BKLYN. However, I had some difficulty with the cr...

Loved the filling!! Had a problem with the "pocket"; even tho I am a pie maker, it just didn't work well for me. I will try the recipe again with my own crust recipe. Thanks for the trip down...

Great recipe... the trick to a good dough is to use ice cold water so it will hold together... The meat mixture was really tasty and very NYC.

The filling for this was great. I just added some Creole seasoning and only 3 tablespoons of breadcrumbs (did not really have any drippings to drain off). I did not use this crust recipe, beca...

These were delicious! I did make some alterations, however. I added some seasoned potatoes while the beef was simmering, instead of bread crumbs. I also added some sharp cheddar cheese and my hu...

dough was extremely dry, will never make this again

This is definitely a keeper recipe! My family loved it and it was fairly easy to make. The only adjustments or changes I made is I used butter instead of vegetable shortening (as always) and I...

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