Of course! This is a fantastic and impressive appetizer or main course. Using puff pastry makes it feel elegant and gourmet, while the savory minced meat and cheese filling is deeply satisfying and crowd-pleasing.
Here are a few classic ways to prepare Savory Puff Pastry with Minced Meat and Cheese, from a simple braid to individual pinwheels.
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The Spirit of the Dish
This dish is all about contrast: the rich, savory filling against the buttery, flaky, and incredibly light layers of the pastry. It’s perfect for using leftover minced meat (beef, lamb, chicken, or pork) and transforms it into something special with minimal effort.
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Option 1: Savory Puff Pastry Braid (Beef & Cheese Plait)
This is a visually stunning and easy-to-serve option.
Ingredients:
For the Filling:
· 1 tbsp olive oil
· 1 small onion, finely chopped
· 1 lb (450g) ground beef or lamb
· 2 cloves garlic, minced
· 1 tsp paprika
· 1 tsp dried oregano or thyme
· Salt and black pepper to taste
· 2 tbsp tomato paste
· 1 cup fresh spinach, chopped (optional)
· 1 cup shredded cheese (cheddar, mozzarella, or gouda)
For Assembly:
· 1 sheet of frozen puff pastry, thawed (according to package instructions)
· 1 egg, beaten (for egg wash)
· Sesame seeds or everything bagel seasoning (optional)
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Instructions for the Braid:
1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make Filling: Heat oil in a skillet over medium-high heat. Cook onion until soft. Add ground meat and cook until browned. Drain excess fat.
3. Season: Add garlic, paprika, oregano, salt, and pepper. Cook for 1 minute. Stir in tomato paste and cook for another minute. If using, add spinach and cook until wilted. Remove from heat and let cool slightly. Stir in half of the cheese.
4. Prepare Pastry: Unfold the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife or pizza cutter, make diagonal cuts about 1 inch apart on both long sides of the pastry, leaving about a 3-inch wide strip uncut in the center.
5. Fill and Braid: Spoon the cooled meat mixture down the center of the pastry. Sprinkle the remaining cheese on top.
· To braid: Fold the top and bottom flaps over the filling. Then, alternately fold the strips from the sides over the filling, criss-crossing them to create a “braided” effect.
6. Bake: Brush the entire braid with the beaten egg. Sprinkle with sesame seeds if desired.
· Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown.
7. Serve: Let it cool for 5-10 minutes before slicing and serving.
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Option 2: Savory Puff Pastry Pinwheels (Spirals)
Perfect for finger food or appetizers.
Ingredients & Instructions:
1. Prepare Filling: Make the same filling as above, ensuring it is completely cool. Mix all the cheese into the filling.
2. Roll Pastry: On a lightly floured surface, roll your thawed puff pastry sheet into a roughly 10×12 inch rectangle.
3. Assemble: Spread the meat and cheese mixture evenly over the entire surface of the pastry, leaving a small border at one of the long edges.
4. Roll Up: Starting from the long end opposite the border, tightly roll the pastry into a log, jelly-roll style. Press the bare edge to seal it. Wrap in plastic wrap and chill for 30 minutes to make slicing easier.
5. Slice and Bake: Using a sharp serrated knife, slice the log into 1-inch thick pinwheels. Place them cut-side up on a parchment-lined baking sheet, about 1 inch apart.
6. Bake: Brush with egg wash and bake at 400°F (200°C) for 15-20 minutes, until puffed and golden.
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Option 3: Puff Pastry Tart (Free-Form)
The easiest and most rustic option.
Ingredients & Instructions:
1. Prepare Pastry: Unfold thawed pastry onto a parchment-lined sheet. Use a knife to score a 1-inch border around the edge (do not cut all the way through).
2. Add Fillings: Prick the inner rectangle all over with a fork (this prevents it from puffing too much). Spread a thin layer of Dijon mustard or cream cheese inside the border.
3. Top: Spread the cooled meat filling inside the border. Top generously with cheese.
4. Bake: Brush the borders with egg wash. Bake at 400°F (200°C) for 20-25 minutes, until the edges are puffed and golden and the cheese is bubbly.
5. Garnish: Let cool slightly. Garnish with fresh herbs like parsley or chives before slicing and serving.
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Tips for Success:
· Thaw Properly: Thaw puff pastry in the refrigerator overnight or for the time specified on the package. If it’s too warm, it becomes sticky and hard to work with.
· Cool the Filling: This is crucial! A hot filling will melt the butter in the pastry before it bakes, resulting in a soggy bottom and preventing a good rise.
· Don’t Overfill: Be generous but mindful. Too much filling can cause the pastry to leak or not cook through properly.
· Keep it Cold: For the best puff, work quickly and put the assembled pastry back in the fridge for 15 minutes before baking if it has become warm.
· Experiment: Add different ingredients to the filling: sautéed mushrooms, sun-dried tomatoes, feta cheese, or different herbs like rosemary.
Enjoy your delicious, flaky, and impressive savory pastry creation