Cheesy Taco Pockets

Cheesy Taco Pockets 2 (17 1/3 oz.) pkg. puff pastry sheets (2 sheets per pkg.) 1 egg 1/2 Tbsp. water 1 1/2 lbs. ground beef 1/2 c. green pepper, chopped 1/2 c. white onion, chopped 1 garlic clove, minced 1 med. tomato, seeded & chopped 1/2 c. catsup 1/4 c. fresh cilantro or 1/4 c. parsley, chopped 1 tsp. ground cumin 2 tsp. chili powder 1 tsp. oregano 1 tsp. cinnamon 1 1/2 c. monterey jack cheese, shredded or 1 1/2 c. monterey jack pepper cheese, shredded for a spicier result or 1 1/2 c. colby cheese, shredded, any similar cheese will work Remove pastry from freezer & allow to thaw at room temperature for about 30- 40 mins. or until they are easy to handle. Meanwhile, add the beef, onion & green pepper to a lg. skillet & cook until beef is browned & vegetables begin to soften. Stir occasionally to break meat up & prevent scorching. Add garlic & cook for 1 more min., stirring constantly. Drain all the grease from the pan & return to the heat. Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano & cinnamon. Reduce heat to low & allow to simmer for about 10 mins. You want a pretty dry mixture so your filling stays put in the pastry. Remove from the heat. Stir in the cheese & set aside until cool enough to handle. Work w/ 1 pastry sheet at a time, keeping the others covered so they do not dry out. On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches & then cut into 8 even pieces. Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start w/ less than you think you should use & add a little more if needed. Voice of experience! ). Mix the egg & water together & brush pastry edges w/ it. Grab 1 corner of a pastry & fold over to form a triangle. Press edges w/ a fork to seal & brush the tops w/ more egg mixture. Repeat until all ingredients are used. Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner. Bake at 375 degrees for about 15-17 mins. or until golden brown. To Freeze and Bake Later: Place pockets on parchment paper or wax paper & freeze until firm. They can then be transferred to a zip top bag & stored in the freezer. Remove desired amt. from freezer when ready to use & bake as directed, increasing time to 17-20 mins. or until golden brown. ***Great served with sour cream, catsup or your favorite dip.