Up next in 10
Sloppy Joe Pockets Recipe | Ground Beef Recipes for Dinner - Looking for kid friendly dinner ideas with ground beef? Try Paula's sloppy joe pockets with pie crust!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Sloppy Joe Pockets Recipe: https://www.pauladeen.com/recipe/sloppy-joe-pockets/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- You know, I'm always excited about something, y'all
0:03
but I'm super excited to let y'all know
0:07
I got a message from the corporate office of my publishers
0:13
of "Cooking with Paula Deen Magazine",
0:16
and they have given me the authority
0:23
to offer "Paula Deen Magazine" for sale at 70% off, y'all.
0:34
It's $17.99 for a year's subscription, a year subscription.
0:42
And I'm thinking, what a great teacher's gift.
0:44
What a great Sunday school teacher's gift.
0:48
What a great gift to mama or Daddy or,
0:52
you can't beat it, y'all, for that amount of money.
0:57
$17.99 for a full year's subscription.
1:01
So I'm going to just let y'all know that
1:07
at the bottom of this video,
1:14
there will be a link and you can check out the magazine
1:18
in case you're looking for a gift
1:20
or would just like to sit down.
1:22
You know, (laughs)
1:23
I know millennials and people right above millennials,
1:28
you know, they do everything electronically.
1:31
But there's a lot of us out here
1:34
that still like to be able to hold that paper in our hand
1:38
and lay it down and then go back and refer to it later.
1:43
And I'm one of those people. - Me too.
1:48
- So I hope y'all will check it out
1:51
and if you decide to give it as a gift
1:53
or gift it to yourself, I hope you enjoy it.
1:57
And I really think you will.
1:58
It's pretty good.
2:00
All right, so the first thing I'm gonna make today, y'all
2:03
is sloppy Joe pockets.
2:08
This is really like, excuse me,
2:13
there's all kind of frogs in my throat
2:16
and you know what frogs do, don't you?
2:20
They (indistinct) and cause warts.
2:23
Maybe I got a throat full of warts.
2:25
(laughs)
2:28
So anyway, this is really one for the children,
2:32
'cause you know, kids just like things like this.
2:36
And so I'm gonna start with a pound of ground beef.
2:39
- [Theresa] What're you making?
2:41
- I told them that I was making sloppy Joe pockets,
2:44
isn't that, right?
2:46
- Did she say sloppy joes? - She was not
2:47
paying attention, y'all. (laughs)
2:51
She was not listening.
2:53
- I was just making sure. (laughs)
2:57
- So let's see, we're gonna drain this,
3:03
but before we drain it,
3:05
I'm gonna go ahead and add my bell pepper.
3:09
And you know, if you've got picky eaters
3:15
and they don't like bell pepper, but say they like celery,
3:21
well if they don't like celery,
3:25
how about some water chestnuts?
3:27
Maybe they'd like those.
3:30
All right, so got a tad of sugar.
3:35
Fourth of a teaspoon of black pepper.
3:37
I don't know why we are even wasting our time
3:39
with a fourth of a teaspoon of black pepper.
3:43
Three quarters of a teaspoon of garlic salt.
3:48
So I'm thinking we're going to need a little,
3:58
just a little bit of salt on down the road.
4:01
So there we go.
4:02
I won't bore you with browning this meat
4:05
and y'all can grab you a cup of coffee or glass of water.
4:11
Okay, everything is nice and brown and scrambled up.
4:17
Now I'm just gonna drain it.
4:19
Theresa says that she picked up a 90, 10 ground beef.
4:26
- [Theresa] 90, 10 does it.
4:28
- So it still had a good bit of stuff in it,
4:33
but we got most of it.
4:37
So now we're gonna stir in six tablespoons of tomato paste
4:44
and one can of tomato sauce
4:49
and we are using a 15 ounce size can.
4:59
And then we're gonna have to let this cool
5:03
or we would burn ourselves, trying to stuff pockets
5:08
with this hot stuff.
5:10
And you know, to me the wonderful thing
5:11
about this dish y'all,
5:14
is after we get the pockets put together,
5:18
you can put 'em on a cookie sheet, put 'em in the freezer,
5:23
freeze them, and then you can put 'em in a freezer bag.
5:29
You don't have to wrap 'em up individually
5:31
because you are gonna have an IQF,
5:36
which is Individually Quick Frozen product.
5:40
So you'll be able to grab out just one or two or three,
5:45
whatever you want because this is gonna make,
5:49
how many is this gonna make?
5:50
It says it makes 24, but this is not gonna make 24
5:55
because I'm not doing a large pocket.
6:00
(laughs)
6:01
- [Theresa] You mean you're not doing small pockets,
6:02
you're gonna make them a little bit larger.
6:04
- Yes, I'm not doing small pockets, that's right.
6:08
That's what I meant.
6:09
- We'll be lucky if we get six with the way you make them.
6:11
- Yeah. (laughs)
6:14
You know, it'd be perfect for Davis and the triplets
6:17
and Maddie May and even Bennett, you know, to make 'em small
6:24
like a.
6:27
All right, now I know this is gonna need more salt
6:31
because I think it called for half a teaspoon.
6:42
Not bad.
6:46
All right, so we gonna let that cook for a few minutes,
6:49
then we're gonna cut it off and let it cool.
6:58
And then we're gonna stuff the pockets, y'all.
7:03
Yum, yum, yum.
7:06
All right, the most difficult part
7:08
about these sloppy Joe pockets
7:12
is trying to decide what size you wanna make 'em.
7:15
Now I've done three different sizes right here
7:20
and I actually think that I want to make them,
7:28
bring me some more flour up here,
7:31
I think I actually wanna make them maybe a little bigger.
7:36
Not like an appetizer size,
7:38
but big enough for the children to eat.
7:45
Now if they're still not big enough for you,
7:50
you can take your rolling pin
7:56
and roll 'em out and make 'em a little bit bigger.
8:02
So how about that?
8:06
All right, now you will want to take some water
8:12
and go around your edges, 'cause you want them to stick.
8:17
You want your edges to seal,
8:25
'cause you don't want your stuff coming out of 'em.
8:27
You know what I mean?
8:30
So I'm gonna put, I'll try a tablespoon
8:35
but that might be a little too, too much.
8:40
I'm gonna take some of it back.
8:50
And my fingernails are tearing it up.
8:52
All right, I'm not gonna be able to do that.
8:55
- Cheese goes in it too. - Oh,
8:56
I forgot about the cheese.
8:57
That's good, 'cause I'm going up another size, y'all.
9:02
'Cause I don't wanna have to roll 'em out
9:04
because it's gonna make 'em so thin,
9:08
that stuff's gonna come bigger than that.
9:11
- [Theresa] I would've made 'em bigger than that.
9:13
- Yeah, well I think they're supposed to be more
9:17
like an appetizer size, but I don't want a appetizer size.
9:32
That still looks so little, doesn't it?
9:35
- [Theresa] Don't you have one more size bigger?
9:36
- Yeah, they get bigger and bigger and bigger.
9:43
- [Theresa] I feel like the largest.
9:43
- I mean. (laughs)
9:45
- [Theresa] Yeah, by the time you fill it and fold it,
9:46
- Yeah. - it's not gonna be much.
9:48
- Well you know what I was thinking about,
9:50
you know 'cause I was talking to you about this earlier,
9:54
I would almost prefer to instead of making them in
9:57
empanada shapes, this is what I think I would prefer to do
10:02
and I'll show you what I'm thinking.
10:22
- Cheese. - Yeah, thank you.
10:27
Cheese, cheese.
10:32
- [Theresa] Oh, I like that idea where you just,
10:34
and then you put another on top.
10:36
- I think I would prefer to do 'em that way.
10:45
I mean, I like the way an empanada looks,
10:47
but you know it's hard to get anything,
10:54
it's hard to get anything in a moon shape one.
10:59
All right, so you wanna take your fork
11:03
and fork it.
11:08
And I'm not gonna bake all these off,
11:16
because I'm gonna put these in the freezer,
11:22
so when the grandkids come,
11:25
I can pull these out and bake them off
11:28
and have them ready in just a few minutes for 'em.
11:33
So that's my plan.
11:38
But it looks fine like that, looks like a little pie,
11:43
but I'm gonna have to get on up there to fold it over,
11:46
you know? (laughs)
11:48
All right, so, and we have eggs,
11:50
so when I get ready to bake 'em,
11:53
if these are going in the freezer,
11:55
I would eliminate this step.
11:57
But before you bake 'em, you wanna brush 'em with butter
12:02
and that will make that crust shiny and pretty.
12:07
But that's it.
12:08
Let's see, we're gonna put these in the oven
12:12
and we gonna bake 'em, I can't remember, about 20 minutes.
12:17
You're just gonna bake those until they're brown.
12:20
- [Theresa] Are we gonna bake any of these off
12:22
or are we gonna freeze all?
12:22
- Oh yeah, no, I'll bake some off.
12:27
But the size I'm making,
12:29
I mean it ain't going make enough to freeze probably.
12:32
- [Theresa] You can actually cook them in the air fryer.
12:33
- Yes, Cloud does hers in the air fryer sometimes.
12:38
Or last night she fried 'em and you know, in the skillet.
12:48
So it worked out great and they love em, they love 'em.
12:52
- [Theresa] We'll finish off making those
12:54
and we can come back. - Yes, yes.
12:56
And show our six. (laughs)
12:59
'Cause what I, oh no, I've got four,
13:02
'cause the recipe calls for two boxes of pie crust.
13:10
Okay, I'm brushing our little empanadas with butter
13:16
and that will make them have a nice golden, shiny crust.
13:28
And these are gonna go in the oven for about 20 minutes.
13:39
And I don't know which way I like the best.
13:42
This was definitely easier having a top and a bottom,
13:50
but empanadas are supposed to have a certain look
13:54
and that's what they're supposed to look like, right?
13:57
So in my head. (laughs)
14:19
Okay, Therese. - You ready?
14:22
- Ready Teddy.
14:25
- [Theresa] I'm coming.
14:27
- 20 minutes. - Perfect.
14:31
- Oh, I think the kids are gonna like these empanadas.
14:36
Some of 'em I just filled so full, they just bursted open.
14:48
I love pie crust.
14:53
And now remember what I told you
15:00
about putting these raw on a cookie sheet,
15:03
put 'em in the freezer and let them freeze
15:05
and then you can just throw 'em in a freezer bag
15:09
and you've got IQF empanadas,
15:11
IQF, Individually Quick Frozen.
15:15
You can pull out as many as you need.
15:17
And I think they're really good
15:22
and I think the kids would have fun eating them.
15:24
And this was a recipe from the magazine, wasn't it?
15:30
- [Theresa] Yes ma'am.
15:32
- That's what I thought.
15:34
And right now,
15:39
I've got a special, a year's subscription for $17.99, y'all,
15:49
that's 70% off new stand price.
15:53
So if you want to give somebody a gift
15:56
or just if you're like me and like to
15:59
have something that you hold and look at
16:02
and go back and look at it again, check it out.
16:05
There's a link at the end of this video.
16:09
So I hope y'all will check it out
16:12
and I hope you'll make these empanadas,
16:15
'cause there's a trillion more good recipes
16:18
in the magazine, besides Sloppy Joe Empanadas.
16:23
(laughs)
#Food & Drink
#Hobbies & Leisure