Pulled BBQ Beef Pockets
Author: 
Recipe type: Appetizer
Cuisine: American
Serves: 36 pockets
 
Ingredients
  • 1½ lb boneless flanken (short ribs)
  • 1 cup BBQ Sauce
  • 3 Tablespoons soy sauce
  • 3 Tablespoons honey
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon sesame oil
  • 2 cubes frozen garlic (or 1-2 cloves, minced)
  • 2 cubes frozen ginger (or a 1 inch piece of ginger, minced)
  • 36 small puff pastry squares (about 2-3 inches each)
  • 1 egg, for egg wash
Instructions
Shredded Beef:
  1. Heat a medium pot over medium-high heat. Cut meat into 1-2 inch cubes and brown on all sides in hot pot. Brown in batches, to make sure you don't overcrowd the pot. Once all meat has been browned, add it all back to the pot.
  2. In a small bowl, combine bbq sauce, soy sauce, honey, vinegar, oil, garlic and ginger. Whisk until smooth.
  3. Pour sauce over the meat in the pot, then cover and bring to a boil. Once sauce is boiling, reduce flame and let the mixture simmer for 3 to 3½ hours, until meat is tender.
  4. Remove meat from pot and reserve sauce for later. Shred meat with two forks and toss with a few tablespoons of reserved sauce.
Assembly:
  1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
  2. Place a small amount of shredded meat (about a tablespoon) into the center of each puff pastry square, then fold in half and pinch the edges tightly to seal. Repeat with remaining puff pastry and meat. Place triangles onto prepared baking sheet.
  3. To make the egg wash, beat egg with two tablespoons of reserved sauce and brush over the tops of each triangle.
  4. Bake at 350 for 25 minutes, until golden brown.
Dipping Sauce:
  1. If desired, mix remaining sauce with mayonnaise and serve as a dip for the pockets.
Recipe by Overtime Cook at https://overtimecook.com/2015/09/17/pulled-bbq-beef-pockets/