Hamburger-Potato Pockets

Ingredients

3 T olive oil
3/4 pound potatoes, diced into 1/4 inch pieces
1 small onion, finely diced
1/2 pound ground beef or sausage
1/2 t dried thyme
1/2 t salt
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Directions

Heat oil in a non-stick pan; cook potatoes, stirring frequently, for 12 minutes. Add onion and meat; cook until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.

Roll out puff pastry on parchment paper with a little flour as needed to keep from sticking. Cut into quarters. Place 1/4 of meat and potatoes into center of each piece of dough. Fold into triangles and crimp edges with a fork.

Bake pockets at 425' for 20 minutes.