Description
Savory Beef Puff Pastries
Ingredients:
500g ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
Fresh parsley for garnish
Instructions:
1. Prepare the Filling:
Heat olive oil in a skillet, sauté onion and garlic until fragrant.
Add ground beef, paprika, cumin, salt, and pepper. Cook until beef is browned and fully cooked. Let cool.
2. Assemble the Pastries:
Preheat oven to 200°C (400°F).
Roll out puff pastry and cut into squares. Place a spoonful of beef mixture in the center of each square.
Fold the pastry into a triangle or any shape you prefer, sealing the edges with a fork.
3. Bake:
Brush each pastry with beaten egg and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until golden and puffed.
4. Garnish and Serve:
Sprinkle with fresh parsley and serve warm. Perfect as an appetizer or snack!
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Step-by-Step Guide
Follow these detailed instructions for perfect pastries every time. First, ensure your puff pastry sheets are fully thawed in the refrigerator, which takes about 2-3 hours. For the filling, cook the ground beef until all moisture has evaporated; a wet filling will make the pastry soggy. After cooking, transfer the beef mixture to a bowl and let it cool completely to room temperature. When assembling, use a sharp knife or pizza cutter to cut the pastry into uniform 4-inch squares. Avoid overfilling; use about 1.5 tablespoons of mixture per square. To seal, press the edges firmly with a fork, then chill the assembled pastries on the baking sheet for 15 minutes before brushing with egg wash. This helps them hold their shape and puff up better in the oven.
Serving Suggestions
These versatile pastries are fantastic on their own but can be elevated with simple pairings. For a party platter, serve with a trio of dips: a cool tzatziki, a spicy harissa mayo, and a classic tomato chutney. They make an excellent packed lunch alongside a crisp green salad or a cup of tomato soup. For a heartier meal, pair them with mashed potatoes and steamed green beans. Consider making a smaller, bite-sized version for cocktail parties or picnics.
How-to Summary
In summary: Thaw pastry. Cook onion, garlic, and beef with spices until dry. Cool filling completely. Cut pastry, fill, and seal into triangles. Chill, brush with egg wash, and bake at 200°C (400°F) for 20-25 minutes until golden. Garnish and serve warm.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the pastries, place them on a baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
Can I use a different meat? Absolutely. Ground lamb, chicken, or turkey work well. For a vegetarian option, use a mixture of finely chopped mushrooms, lentils, and walnuts seasoned with the same spices.
Why didn’t my pastry puff up properly? The most common reasons are the filling being too warm when assembling, not sealing the edges tightly enough (letting steam escape), or the pastry becoming too warm before baking. Ensure everything is cool and chill before baking.
How do I store leftovers? Store cooled pastries in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 180°C (350°F) for about 10 minutes to restore crispness.
Can I add other ingredients to the filling? Definitely. Diced bell peppers, a handful of spinach, grated cheese, or a tablespoon of tomato paste are excellent additions. Just ensure any added vegetables are cooked and any excess moisture is removed.
Common Mistakes to Avoid
- Using warm filling: This melts the pastry fat, leading to poor rising and soggy bottoms. Always cool the filling completely.
- Overfilling the pastries: This makes them difficult to seal and causes bursting during baking.
- Skipping the egg wash: The egg wash is crucial for that beautiful, glossy golden-brown finish.
- Not preheating the oven: A properly hot oven is essential for the pastry to puff instantly.
- Neglecting to seal edges properly: Use a fork to crimp firmly, or the pastries will open while baking.
Conclusion
These Savory Beef Puff Pastries are a reliably delicious treat that combines a flaky, buttery crust with a richly spiced meat filling. By following the detailed guide and avoiding common pitfalls, you can master this impressive yet straightforward recipe. Perfect for entertaining, snacks, or meals on the go, they are sure to become a favorite in your culinary repertoire. Enjoy the process and the delicious results!