Cheeseburger Puff Pastry Pockets

In a large skillet over medium-high heat, sauté the diced onion and green bell pepper until softened.

Stir in the paprika, garlic powder, and onion powder.

Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until fully browned.

Stir in the ketchup, yellow mustard, and Worcestershire sauce. Season with salt to taste and simmer until the sauce has thickened. Set aside to cool slightly.

In a small bowl, combine the melted butter, minced garlic, and chopped parsley to create the garlic butter. Set aside.

Lay the thawed puff pastry sheet on a piece of parchment paper. Spoon the cooled beef mixture onto two sections of one half of the pastry.

Top the beef mixture with shredded cheese.

Brush the edges of the puff pastry with the beaten egg.

Fold the empty half of the pastry over the filling. Press to seal the edges, then crimp with a fork. Cut the pastry in half to create two pockets.

Brush the tops of the pastries with the remaining egg wash and cut a few slits in the top of each for ventilation.

Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and puffed.

Remove from the oven and immediately brush the hot pastries with the prepared garlic butter.

Let cool for a few minutes before serving.