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Recipe by Leah Sutton

Meat Pockets with Picked Red Onions

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Meat Meat
Easy Easy
6-8 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets

No Diets specified

This quick meal won’t leave you feeling like you spent your whole day preparing it. The pickled onions really elevate it to restaurant quality!

Ingredients

Meat Pockets

Pickled Red Onions

  • 1 large red onion, sliced into thin rounds

Directions

Prepare the Meat Pockets

1.

Preheat oven to 400 degrees Fahrenheit.

2.

In a medium frying pan, heat oil over medium flame. Add onions and sauté about 10 minutes, until translucent. Cool slightly.

3.

In a bowl, mix spices and meat. Add sautéed onions and mix.

4.

Fill each pita half with meat mixture. Cut each half in half again so that they are in quarters. Brush all sides with olive oil and place on a cookie sheet.

5.

Bake uncovered for 20 minutes, flipping halfway through. Serve with pickled red onions.

Notes:

You can also use mini pitas for this recipe, just cut them once in half.

Prepare the Pickled Red Onions

1.

Place sliced onion in a bowl.

2.

Combine vinegar, sugar and salt in a small pot. Bring to a slight boil.

3.

Remove from flame and pour over onion  Allow to sit at least one hour at room temperature before serving; 24 hours is best.

Notes:

Yields about 3 servings

About

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https://thevoiceoflakewood.com/jackson/
WhatsApp 732-305-2906

Meat Pockets with Picked Red Onions

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