Savory Puff Pastry with Minced Meat and Cheese – Page 2

Instructions

1. Prepare the Filling:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the minced meat, breaking it up with a spoon. Cook until browned and no longer pink.
Stir in the paprika, cumin, black pepper, and salt. Cook for 1 minute to toast the spices.
Add the tomato paste and mix thoroughly. Cook for another 2 minutes. Remove from heat and let the filling cool completely. (This is crucial to prevent the pastry from becoming soggy.)

2. Preheat and Prepare:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, gently roll out one sheet of thawed puff pastry to smooth out any folds.

3. Assemble the Pastries:

Method 1: Squares/Triangles (Classic)
- Cut the pastry sheet into 4 or 6 equal squares.
- Spoon 2-3 tablespoons of the cooled meat mixture onto the center of each square. Top with a generous pinch of shredded cheese.
- Brush the edges of the pastry with the beaten egg wash.
- Fold the pastry over the filling to form a triangle. Use a fork to press and crimp the edges firmly to seal. This also creates a nice pattern.
Method 2: Rolls (Great for Parties)
- Spread the entire cooled meat mixture evenly over the pastry sheet, leaving a 1-inch border around the edges.
- Sprinkle the shredded cheese evenly over the meat.
- Starting from one long end, tightly roll the pastry into a log, using the egg wash to seal the edge.
- Slice the log into 1-inch thick pinwheels and place them cut-side down on the baking sheet.

4. Bake to Perfection:

Arrange the assembled pastries on the prepared baking sheet. Brush the tops generously with the remaining egg wash. This will give them a beautiful golden shine.
Sprinkle with sesame or poppy seeds, if using.
Bake for 18-25 minutes, or until the pastries are puffed up and deep golden brown.
Remove from the oven and let them cool on the baking sheet for 5 minutes before serving. Garnish with fresh parsley if desired.

Thaw Properly: The key to easy handling is letting the puff pastry thaw slowly in the refrigerator overnight. If it’s too warm, it becomes sticky and difficult to work with.
Avoid Soggy Bottoms: Ensuring the meat filling is completely cool before assembling is the most important step to prevent a soggy pastry.
Get Creative with Fillings: Add finely chopped mushrooms, spinach, or bell peppers to the meat mixture. For a spicier kick, add a pinch of chili flakes or cayenne pepper.
Make-Ahead: You can assemble the pastries, place them on the baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Dipping Sauces: Serve with a side of marinara sauce, garlic yogurt, or a spicy sriracha mayo for dipping.

Enjoy your baking