CHEESEBURGER STUFFED PASTRIES RECIPE

·December 16, 2025
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Cheeseburger stuffed pastries are one of those recipes that look impressive on the plate but secretly come together with hardly any effort. Crisp, buttery pastry on the outside; seasoned beef and melted cheese tucked inside. The kind of handheld dinner that disappears faster than you expect, especially when everyone realizes there’s ketchup and pickles layered right into the filling.

If you love cozy comfort food but also love when dinner feels a little playful, these stuffed pastries hit that sweet spot. They bake up beautifully, smell amazing the moment you crack open the oven door, and taste like the best parts of a cheeseburger—only wrapped in something warm and flaky.

And the best part? You can make the filling ahead of time, tuck it in the fridge, and assemble everything right before baking. Huge win on busy nights.

WHY THESE CHEESEBURGER STUFFED PASTRIES ARE SUCH A HIT

There’s something about the combination of crisp pastry and melty cheese that feels like a treat even though it’s actually simple to make. Each pastry pocket is generously filled with seasoned beef, onions, cheddar, and a creamy sauce that ties everything together. Once baked, you get a little crunch when you bite in, followed by all the flavors you’d expect in a classic backyard burger.

These pastries check all the boxes for a family-friendly dinner. They’re easy to hold, easy to reheat, and easy to customize. Want extra cheese? Go for it. Want something spicier? There’s room for that, too.

They also make the kitchen feel cozy. Anytime you’re working with warm pastry, that buttery smell fills the air, and it’s hard not to hover by the oven waiting for the timer to ding.

WHAT ARE CHEESEBURGER STUFFED PASTRIES?

Think of them as the happy intersection between a cheeseburger and a homemade hot pocket. You’ve got ground beef cooked with onions and simple spices, then mixed with shredded cheese and a little sauce. Once the filling cools, you spoon it onto squares of puff pastry or pie dough, fold each one into a pocket, crimp the edges, and bake until the pastry puffs and browns.

The inside stays tender and cheesy. The outside gets golden and flaky. They’re great as a quick dinner, an after-school snack, or even a game-day bite if you make them smaller.

INGREDIENTS YOU’LL NEED

This recipe keeps things straightforward but still packs flavor. Nothing fancy, just the basics that make cheeseburgers so good in the first place.

You’ll need:

1 pound lean ground beef
½ cup diced onion
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon mustard
½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded cheddar cheese
1 package puff pastry sheets (2 sheets), thawed

1 egg, beaten (for egg wash)
Optional: chopped pickles, cooked bacon bits, sesame seeds for sprinkling

The filling comes together in one pan. Let it cool slightly before assembling the pastries so the steam doesn’t interfere with the pastry layers.

HOW TO MAKE CHEESEBURGER STUFFED PASTRIES

These pastries feel like something you’d order from a bakery, but the steps are surprisingly simple. As long as your pastry stays cold and your filling isn’t too hot, you’re good to go.

Here’s how to make them:

STEP ONE: PREHEAT AND PREP

Preheat your oven to 400°F. Line a baking sheet with parchment paper so the pastries don’t stick and cleanup is easy.

Unfold your puff pastry and let it rest for a few minutes until it’s soft enough to handle. Cold but not stiff is the sweet spot.

STEP TWO: COOK THE BEEF

In a large skillet, cook the ground beef over medium heat, breaking it up as it browns. When it’s nearly done, add the diced onion and cook until the onions soften. Add the garlic and cook it for just a minute.

Drain excess grease if needed.

STEP THREE: BUILD THE FLAVOR

Stir in the ketchup, mustard, Worcestershire sauce, salt, and pepper. Let everything simmer together for a couple minutes. The mixture should smell like a cheeseburger right away.

Remove from heat and let the filling cool for 5–10 minutes.

STEP FOUR: ADD THE CHEESE

Once the filling has cooled slightly, stir in the shredded cheddar cheese. If you’re adding pickles or bacon, now’s the time to mix them in.

STEP FIVE: CUT THE PASTRY

Cut each pastry sheet into six rectangles. You’ll have twelve pieces total. These become the top and bottom pastry layers for six pockets.

STEP SIX: FILL THE PASTRIES

Place six pastry rectangles on the baking sheet. Spoon a generous amount of beef filling into the center of each one, leaving space around the edges for sealing.

Brush a little beaten egg around the edges.

Top each one with a second pastry rectangle and press the edges together with your fingers. Use a fork to crimp the edges tightly so the filling stays inside.

STEP SEVEN: BRUSH AND BAKE

Brush the tops with the remaining beaten egg. If you want to dress them up a bit, sprinkle sesame seeds over the tops—just like a classic burger bun.

Bake for 17–22 minutes, or until the pastries are puffed and deep golden.

STEP EIGHT: COOL AND SERVE

Let them cool for a few minutes before serving. The cheese inside will be molten right out of the oven, so give them a little time to settle.

SUBSTITUTIONS AND ADDITIONS

One of the easiest ways to make this recipe your own is to play with the filling. Cheeseburgers have endless variations, and these pastries can follow any of them.

CHEESE

Cheddar is the classic option, but you could use:

Pepper Jack for heat
Colby Jack for a milder flavor
Mozzarella for a stretchy, melty pull

MEAT

Ground chicken or ground turkey both work well if you want something lighter. Just cook them the same way and season as needed.

SAUCE

If you prefer a Big-Mac-style flavor, stir a tablespoon of mayo into the cooled filling before adding the cheese.

VEGGIES

Try adding:

Finely diced pickles
Sautéed mushrooms
Minced jalapeños
A handful of shredded lettuce (stir it in after the mixture cools so it doesn’t wilt too much)

PASTRY OPTIONS

Puff pastry gives you that light, flaky texture, but pie crust works if that’s what you have on hand. Just adjust the baking time slightly.

TIPS FOR PERFECT CHEESEBURGER PASTRIES

These are easy to make, but a few small details can make them turn out restaurant-quality.

Keep your pastry cold.
Warm pastry gets sticky, stretches too much, and doesn’t puff properly.

Don’t overfill.
It’s tempting to pack as much filling as possible, but too much can lead to leaks.

Seal well.
A tight crimp means everything stays inside where it belongs.

Let the filling cool.
Hot filling melts the pastry before it bakes.

Use parchment paper.
It prevents sticking and makes cleanup almost effortless.

You’ll find a rhythm after making these once or twice. The folding and crimping gets easier, and suddenly you’re making them like you’ve been doing it for years.

HOW TO SERVE CHEESEBURGER STUFFED PASTRIES

There are a few ways to put these pastries on the table, depending on whether you want something casual or something that looks a bit more put-together.

DIPPING SAUCE IDEAS

Ketchup
Mustard
Burger sauce
Ranch
Spicy mayo
Thousand Island

A small bowl on the side does the trick.

SIDE DISHES

Serve with:

French fries or potato wedges
A crisp garden salad
Coleslaw
Macaroni salad
Roasted vegetables

They’re hearty enough on their own, but sides round them out nicely.

SMALL OR LARGE

Make them full size for dinner or cut the pastry into smaller squares for appetizer-sized bites. The smaller ones disappear fast at parties.

HOW TO STORE AND REHEAT

These pastries store surprisingly well. The trick is reheating them so the pastry crisps back up.

IN THE FRIDGE

Store leftovers in an airtight container for 3–4 days.

IN THE FREEZER

Freeze them fully baked or unbaked.

Fully baked pastries should be cooled completely, wrapped individually, and stored in a freezer bag for up to 2 months.

Unbaked pastries can be assembled, placed on a sheet pan to freeze individually, then transferred to a freezer bag. Bake from frozen and just add a few extra minutes.

REHEATING

Use the oven or air fryer to bring back that crisp texture.

Oven: 375°F for about 10 minutes
Air fryer: 350°F for 5–7 minutes

Microwaving works, but the pastry won’t stay crisp.