Step 1: Cook the Beef
In a skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and fully cooked, about 5–7 minutes. Drain any excess fat, then stir in the garlic powder, onion powder, mustard powder, salt, and pepper. Add ketchup and mustard, mixing well. Let it simmer for a couple of minutes to get everything nice and saucy. Remove from heat and stir in both cheeses until they melt into the beef mixture. Set aside to cool slightly.

Step 2: Prep the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four squares, giving you a total of eight squares.

Step 3: Assemble the Pockets
Spoon a generous amount of the beef and cheese mixture into the center of each puff pastry square (about 2–3 tablespoons). Be careful not to overfill, or it’ll spill out while baking. Fold each square into a triangle, pinching the edges tightly to seal. You can crimp the edges with a fork for extra flair (and to make sure it stays sealed).

Step 4: Egg Wash and Bake
Whisk the egg and water together in a small bowl. Brush the egg wash over the tops of each pocket to give them that golden, crispy finish. Place the pockets on a parchment-lined baking sheet and bake for 15–20 minutes, or until they’re golden brown and puffed up.

Step 5: Serve and Enjoy
Let the pockets cool for a minute (they’re hot out of the oven), then serve them with extra ketchup, mustard, or any dipping sauces you love. You could even serve these with a side of fries or a crisp salad if you’re feeling fancy.