Beef and cheddar pastries
These Beef and Cheddar Pastries feature tender ground beef mixed with sautéed vegetables and zesty tomato sauce, all wrapped in flaky puff pastry with melted cheddar on top. Ideal for family dinners or as appetizers, they combine rich flavors and textures into a delightful handheld treat.
Cook time 35 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil1 sheet puff pastry
2 tsp olive oil
1 zucchini
1 eggplant
1 carrot
2 garlic cloves
18 oz ground beef (80/20%)
1 can canned tomatoes
1/2 cup tomato puree
1 tbsp water
1/3 cup cheddar cheese
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.
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.
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.
Beef and cheddar pastries FAQ:
Bake the pastries in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are puffed up and golden brown.
The pastries are done when they are golden brown on top and puffed up. You can also check that the filling is heated through.
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based ground meat alternative for a lighter option.
Store leftover pastries in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven to restore their crispiness.
Yes, you can use frozen puff pastry. Just thaw it according to package instructions before using it in the recipe.
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.
Nutrition per serving
4 ServingsCalories 780kcal
Protein 33g
Carbohydrates 45g
Fiber 8g
Sugar 11g
Fat 54g
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