Cheesy Shredded Beef Pockets

Combine: In a medium bowl, mix the cooked shredded beef with the BBQ sauce or gravy and black pepper. Stir well until the beef is thoroughly coated.
Heat (Optional): If the beef is cold, briefly heat the mixture in the microwave or a saucepan until warm.

Preheat Oven: Preheat your oven to $200^\circ\text{C}$ ( $400^\circ\text{F}$ ).
Prepare Dough: Line a baking sheet with parchment paper. If using biscuit dough, flatten each biscuit slightly using a rolling pin or your hands to form a square or circle (about 4 inches wide). If using puff pastry, cut it into squares (4×4 inches).
Fill: Place a small amount of shredded cheese on the center of half of the dough pieces. Top the cheese with a generous spoonful (about 1/4 cup) of the shredded beef mixture.
Seal (Two ways):
- Closed Pockets: Place a second piece of dough over the filling. Crimp the edges tightly with a fork to seal the seams completely (like a turnover).
- Open Melts (As pictured): This method uses a single, thicker base. Place the beef and cheese filling right on top of the dough square, leaving the edges slightly exposed.

Egg Wash (Optional): For the glossy, golden finish, gently brush the exposed dough around the edges (or the entire top surface if using the closed pocket method) with the beaten egg wash.
Add Final Cheese: Top the beef and exposed edges of the dough with an extra sprinkle of shredded cheese. This creates the incredible melted cheese crust seen in the image.
Bake: Bake for 12-18 minutes (timing depends on the dough used—puff pastry takes longer than biscuit dough), or until the dough is puffed, golden brown, and the cheese is melted and bubbling.
Garnish: Remove the pockets from the oven. Let them cool slightly on the baking sheet. Sprinkle with fresh chopped parsley or chives before serving.