Description
Cheesy Meat-Stuffed Pastry Rolls Recipe
Ingredients:
1 sheet puff pastry, thawed
300g ground beef or sausage meat
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup shredded mozzarella cheese
1 tsp Italian seasoning
Salt and pepper to taste
1 egg, beaten
Fresh parsley for garnish
Instructions:
1. Prepare the Filling:
Heat a skillet over medium heat. Cook the ground beef or sausage with onion and garlic until browned. Drain excess fat, then season with Italian seasoning, salt, and pepper. Let the mixture cool slightly.
2. Roll the Pastry:
Preheat your oven to 200°C (400°F). Roll out the puff pastry sheet on a floured surface and cut it into rectangles.
3. Assemble the Rolls:
Place a spoonful of the meat mixture on one end of each rectangle. Top with shredded mozzarella cheese. Roll tightly and seal the edges by pinching or using a fork.
4. Brush and Bake:
Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush each roll with beaten egg for a golden finish. Bake for 15-20 minutes, or until puffed and golden.
5. Garnish and Serve:
Sprinkle fresh parsley over the baked rolls. Serve warm as an appetizer or snack!
Step-by-Step Guide
Follow this detailed process for perfect pastry rolls every time. First, ensure your puff pastry is fully thawed but still cold, which makes it easier to handle. For the filling, cook the meat until it’s fully browned and no pink remains, ensuring it’s well-drained to prevent soggy pastry. After letting the filling cool, roll the pastry to about 1/8-inch thickness. Use a pizza cutter or sharp knife to cut it into 8 equal rectangles. When assembling, avoid overstuffing; use about 1.5 tablespoons of filling per roll. Place the filling near one short edge, leaving a small border. Before rolling, brush a little beaten egg along the opposite edge to act as a glue for a secure seal. Place the sealed rolls seam-side down, giving them a gentle press to ensure they don’t unravel during baking.
Serving Suggestions
These versatile rolls can be adapted for any occasion. For a party appetizer, serve them on a platter with dipping sauces like marinara, ranch, or a spicy sriracha mayo. As a main course, pair them with a fresh garden salad and roasted vegetables for a complete meal. For a fun brunch twist, use a breakfast sausage filling and serve with maple syrup for dipping. They are also perfect for packed lunches and picnics, as they taste great at room temperature.
How-to Summary
In short: Thaw pastry, brown meat with onion and garlic, season, and cool. Roll out pastry, cut into rectangles, top with meat and cheese, roll tightly, and seal. Brush with egg wash and bake at 200°C (400°F) for 15-20 minutes until golden. Garnish with parsley and serve warm.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the rolls, place them on the baking sheet, and freeze them solid before transferring to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
Can I use a different type of cheese? Absolutely. Cheddar, pepper jack, or a blend of Italian cheeses like parmesan and provolone work wonderfully for different flavor profiles.
My pastry didn’t puff up. What went wrong? The most common cause is the filling being too hot when assembled, which melts the butter in the pastry before baking. Always ensure your meat mixture is cool. Also, avoid over-handling the pastry.
How do I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 175°C (350°F) for about 10 minutes to restore crispness.
Can I use phyllo dough instead? You can, but the technique differs. Phyllo layers must be kept covered with a damp cloth and brushed with butter or oil between sheets. The rolls will be flakier and more delicate than with puff pastry.
Common Mistakes to Avoid
- Using warm filling: This melts the pastry fat, leading to poor rise and soggy bottoms.
- Overfilling the rolls: This makes them difficult to seal and can cause bursting during baking.
- Not sealing the edges properly: Use egg wash as glue and press firmly to prevent leaks.
- Placing rolls too close on the baking sheet: They need space for hot air to circulate for even browning and puffing.
- Skipping the egg wash: This simple step is crucial for achieving a deep golden, glossy finish.
Conclusion
These Cheesy Meat-Stuffed Pastry Rolls are a guaranteed crowd-pleaser, combining flaky pastry, savory meat, and melted cheese in one irresistible bite. By following the detailed steps and avoiding common pitfalls, you can master this simple yet impressive recipe. Their make-ahead flexibility and serving versatility make them a perfect staple for your cooking repertoire, ideal for everything from casual snacks to elegant entertaining. Enjoy the delicious results!