Of course! A Savory Puff Pastry with Minced Meat and Cheese is a classic, crowd-pleasing dish that’s perfect for appetizers, a quick dinner, or party food. It’s essentially a deconstructed, easier version of a meat pie.
Here are two fantastic ways to make it: as easy “pinwheels” and a more substantial “puff pastry tart.”
Option 1: Savory Puff Pastry Pinwheels (Perfect for Appetizers)
These are elegant, easy-to-eat, and always a hit.
Yield: About 20-24 pinwheels
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
· 1 sheet frozen puff pastry, thawed (according to package directions)
· 1 tablespoon olive oil
· 1 small onion, finely chopped
· 1 clove garlic, minced
· 1 lb (450g) ground beef, lamb, or a mixture
· 1 teaspoon paprika
· ½ teaspoon dried oregano or thyme
· Salt and black pepper to taste
· 1 cup (about 4 oz / 115g) shredded cheese (cheddar, mozzarella, or a blend)
· 1 egg, beaten (for egg wash)
· Optional: 2 tablespoons tomato paste, 1/4 cup finely chopped spinach or sun-dried tomatoes.
Instructions:
- Sauté Filling: Heat olive oil in a skillet over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the minced meat, breaking it up with a spoon. Cook until browned. Stir in the paprika, oregano, salt, and pepper. If using, stir in the tomato paste and cook for 1 more minute. Let the mixture cool completely. (This is crucial to prevent the pastry from getting soggy).
- Assemble: On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 10×12 inch rectangle. Spread the cooled meat mixture evenly over the pastry, leaving a ½-inch border around the edges. Sprinkle the shredded cheese evenly over the meat.
- Roll and Chill: Starting from the long side, tightly roll the pastry into a log, like a jelly roll. Wrap the log in plastic wrap and chill in the freezer for 15-20 minutes to make slicing easier.
- Slice and Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the log from the freezer and use a sharp serrated knife to slice it into ½-inch to 1-inch thick rounds. Place them cut-side up on the baking sheet, about 1 inch apart.
- Bake: Brush the tops lightly with the beaten egg wash. Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
- Serve: Let cool on the baking sheet for 5 minutes before serving warm.
Option 2: Savory Puff Pastry Tart (Great for Dinner)
This is a faster, “free-form” version that’s rustic and impressive.
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
· 1 sheet frozen puff pastry, thawed
· 1 lb (450g) minced meat, seasoned and cooked as in the pinwheel recipe (see steps above)
· 1 cup shredded cheese
· 1 egg, beaten (for egg wash)
· Optional: Fresh herbs for garnish (parsley, chives)
Instructions:
- Prep Pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
- Score a Border: Use a sharp knife to lightly score a 1-inch border around the edge of the pastry sheet. Do not cut all the way through. This will allow the edges to puff up dramatically.
- Add Toppings: Prick the inner rectangle all over with a fork (this prevents it from puffing up too much). Spread the cooled, cooked meat mixture evenly within the scored border. Sprinkle the cheese over the meat.
- Bake: Brush the scored border only with the beaten egg wash. Bake for 20-25 minutes, or until the pastry is deep golden brown and puffed.
- Garnish and Serve: Let it cool for a few minutes. Garnish with fresh herbs, slice, and serve.
Critical Tips for Success
· Thaw Properly: Thaw puff pastry in the refrigerator overnight or on the counter for about 30-40 minutes. It should be pliable but still cold.
· Cool the Filling: This is the most important step! Adding hot filling to the pastry will melt the butter layers prematurely, resulting in a greasy, soggy pastry that won’t puff properly.
· Don’t Overfill: Overfilling can make the pastry difficult to roll or cause it to burst open while baking.
· Keep it Cold: Work quickly and return the assembled pastry to the fridge or freezer if it becomes too soft. A cold pastry going into a hot oven is the secret to a high, flaky rise.
· Egg Wash is Key: Brushing with an egg wash gives the pastry a beautiful, shiny, golden-brown finish.
Delicious Variations:
· Italian Style: Use Italian sausage, add a layer of pesto under the meat, and use a mix of mozzarella and Parmesan.
· Mexican Style: Season the meat with taco seasoning. Use a blend of cheddar and Monterey Jack cheese. Top after baking with fresh pico de gallo or a dollop of sour cream.
· Greek Style: Use ground lamb with oregano and mint. Use crumbled feta cheese and add some chopped Kalamata olives.
Enjoy your delicious, flaky, and savory creation! It’s a guaranteed winner.