Beef and cheddar pastries
Indulge in savory goodness with our Beef and Cheddar Pastries recipe! Made with flaky puff pastry and filled with a delicious blend of ground beef, zucchini, eggplant, carrot, and aromatic garlic, all simmered in a rich tomato sauce. Topped with decadent cheddar cheese, these golden pastries are the perfect treat for any occasion. Easy to make and utterly satisfying, they promise to delight your taste buds and impress your guests. Try them today for a comforting and flavorful homemade delight!
- 13 May 2024
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Prepare to impress with these delicious Beef and Cheddar Pastries, a delightful twist on classic meat pastries with a cheesy surprise inside. Perfect for a family dinner or as an appetizer for your next gathering, this recipe combines tender beef, nutritious veggies, and a zesty tomato sauce, all enveloped in flaky puff pastry and topped with melted cheddar cheese.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Finely dice the zucchini, eggplant, and carrot.
- Mince the garlic cloves.
- Heat 2 tsp olive oil in a large skillet over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the diced zucchini, eggplant, and carrot to the skillet. Cook until vegetables are tender, about 5-7 minutes.
- Push the vegetables to the side of the skillet and add the ground beef. Cook until the beef is browned and fully cooked, breaking it up with a spoon as it cooks, about 7-10 minutes.
- Stir in the canned tomatoes, tomato puree, and 1 tbsp of water.
- Bring the mixture to a simmer and cook for an additional 5 minutes to let the flavors meld together.
- Season with salt and pepper to taste.
- Remove from heat and let the mixture cool slightly.
- Lightly spray a baking sheet with cooking spray.
- Roll out the puff pastry on a lightly floured surface to smooth it out and slightly enlarge it.
- Cut the pastry into 6 equal squares.
- Place a spoonful of the beef and vegetable mixture in the center of each pastry square.
- Sprinkle a generous pinch of shredded cheddar cheese on top of the beef filling.
- Fold the corners of each pastry square over the filling to form a pocket and pinch the edges to seal.
- Place the assembled pastries on the prepared baking sheet.
- Lightly brush the tops with a bit of water for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed up and golden brown.
- Remove from the oven and let cool on a wire rack for a few minutes.
Tips:
- Preheat your oven to 200°C (400°F) to ensure even baking.
- Thaw the puff pastry sheet in the refrigerator before rolling it out to prevent it from becoming too soft and sticky.
- Dice the zucchini, eggplant, and carrot into small, uniform pieces to ensure even cooking and a harmonious texture in each bite.
- Drain excess fat from the ground beef after browning to prevent the pastries from becoming greasy.
- Allow the filling to cool slightly before spooning it onto the puff pastry to avoid making the dough too soft.
- Use an egg wash (beaten egg mixed with water) to seal the pastry edges and give the pastries a golden, shiny finish.
- Be sure to prick the top of each pastry with a fork to allow steam to escape and ensure a crisp crust.
- If the pastry edges start to brown too quickly, cover them with foil during the last few minutes of baking.
Enjoy your homemade Beef and Cheddar Pastries, a flavorful and satisfying treat that's sure to become a favorite! These pastries can be served hot from the oven, or cold as a snack or lunchbox option. They freeze well too, so you can always have a tasty meal ready to go.
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 780kcal | 31% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 8g | 21% |
| Sugar 11g | 11% |
| Fat | |
| Fat 54g | 65% |
| Saturated 16g | 51% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 110mg | 19% |
| Vitamin B1 0.93mg | 78% |
| Vitamin B2 0.59mg | 45% |
| Vitamin B3 10mg | 63% |
| Vitamin B6 0.83mg | 49% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 2.82ug | 117% |
| Vitamin C 33mg | 36% |
| Vitamin E 2.31mg | 15% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 370mg | 29% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 7mg | 61% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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