Savory Puff Pastry Recipe With Minced Meat And Cheese

These savory pastries are wonderfully versatile. You can serve them warm as a main course with a side salad, or cut them into smaller portions for an elegant appetizer. The combination of flaky pastry, savory meat, and melted cheese is a guaranteed delight.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 20-25 minutes

Ingredients:

For the Filling:

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (about 450g) minced meat (beef, lamb, or chicken)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste
  • 1 cup (about 100g) grated cheese (Cheddar, Mozzarella, or a blend)
  • 2 tbsp fresh parsley, chopped

For the Pastry:

  • 2 sheets of ready-made puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp sesame seeds or poppy seeds for garnish (optional)

Instructions:

1. Prepare the Filling:

  • Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the minced meat to the skillet. Break it up with a spoon and cook until browned.
  • Drain any excess fat from the skillet. Stir in the smoked paprika, ground cumin, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
  • Remove the skillet from the heat and let the meat mixture cool slightly. Once cooled, stir in the grated cheese and fresh parsley.

2. Assemble the Pastries:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Unroll one sheet of puff pastry on a lightly floured surface. You can either work with the whole sheet to create a large single pastry or cut it into smaller squares or rectangles for individual portions.
  • For a large pastry: Spread the meat filling evenly over the pastry sheet, leaving a 1-inch border around the edges.
  • For individual pastries: Cut the pastry into desired shapes (squares, rectangles, or circles). Spoon a portion of the filling onto one half of each piece, leaving a small border.
  • Brush the edges of the pastry with the beaten egg.
  • For a large pastry: Carefully place the second sheet of puff pastry over the filling. Press the edges firmly to seal.
  • For individual pastries: Fold the other half of the pastry over the filling and press the edges together with a fork to seal.
  • Place the assembled pastry or pastries on the prepared baking sheet.

3. Bake to Perfection:

  • Brush the top of the pastry with the beaten egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
  • Use a sharp knife to cut a few small slits in the top of the pastry to allow steam to escape.
  • Bake for 20-25 minutes, or until the pastry is puffed up and golden brown.

4. Serve and Enjoy:

  • Let the pastry cool for a few minutes before slicing and serving. The filling will be very hot.

Tips for Success:

  • Keep it Cold: For the flakiest pastry, ensure your puff pastry stays as cold as possible. Work quickly and if the dough becomes too soft, return it to the refrigerator for 15-20 minutes.
  • Don’t Overfill: Be mindful not to overstuff your pastries, as this can cause them to burst open during baking.
  • Sharp Cuts: When cutting puff pastry, use a sharp knife or pizza cutter to prevent the layers from sealing together, which can inhibit the puffing.
  • Egg Wash: For a beautiful, glossy finish, don’t skip the egg wash. Be careful not to let it drip down the sides of the pastry, as this can also hinder the rise.

Recipe Variations:

  • Different Meats: Feel free to experiment with other minced meats like turkey or even a plant-based alternative.
  • Cheese Choices: A variety of cheeses work well. Try feta for a tangy flavor, or a spicy pepper jack for a kick.
  • Added Vegetables: Finely chopped mushrooms, bell peppers, or spinach can be added to the meat filling for extra flavor and nutrients. Cook them along with the onions.
  • Herb Variations: Swap the parsley for other fresh herbs like cilantro, dill, or mint.

Serving Suggestions:

Serve these savory pastries with a simple dipping sauce. A creamy yogurt and dill sauce, a spicy tomato chutney, or a classic garlic aioli would all be excellent choices.

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