Skip to main content New<> this month
Get the Allrecipes magazine

Caribbean Meat Pockets

Rated as 3.45 out of 5 Stars

"This is my attempt to recreate my daily lunch circa 1998-1999 in NYC - Golden Sun Meat Pockets."
Added to shopping list. Go to shopping list.


1 h 45 m servings 488
Original recipe yields 10 servings (10 meat pockets)


{{model.addEditText}} Print
  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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 488 calories; 32.7 35.1 13.2 47 582 Full nutrition

Explore more


Read all reviews 9
  1. 11 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
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

Most helpful
Most positive
Least positive

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

the crust was way to dry and had absoutly no flavor although the middle was okay. I will not be making 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...