Savory Puff Pastry with Minced Meat and Cheese – Perfect for Any Occasion!

A flaky, golden-brown puff pastry filled with a savory, spiced minced meat and melted cheese—this dish is perfect for appetizers, snacks, or even a light meal! The contrast between the crispy layers of pastry and the rich, flavorful filling makes it an irresistible crowd-pleaser.

 

Here’s how to make the perfect minced meat and cheese filling for your savory puff pastry!

 

Savory Minced Meat & Cheese Filling

Ingredients:

✔️ 250g (½ lb) ground beef or lamb

✔️ ½ onion, finely chopped

✔️ 1 garlic clove, minced

✔️ ½ tsp salt

✔️ ¼ tsp black pepper

✔️ ¼ tsp paprika ️ (optional, for a smoky touch)

✔️ ¼ tsp cumin (for extra depth)

✔️ 1 tbsp olive oil or butter

✔️ ½ cup shredded cheese (cheddar, mozzarella, or feta)

✔️ 1 tbsp tomato paste or ketchup (optional, for extra flavor)

✔️ Fresh parsley or cilantro, chopped (for freshness)

 

 

‍ Step-by-Step Instructions

1️⃣ Cook the Minced Meat

Heat olive oil or butter in a pan over medium heat.

Add chopped onions and sauté until soft.

Stir in garlic and cook for 30 seconds.

Add minced meat, breaking it apart with a spoon.

 

2️⃣ Season the Filling

Sprinkle salt, pepper, paprika, and cumin over the meat.

Stir well and cook until the meat is browned.

Mix in tomato paste (if using) for a richer flavor.

Let the mixture simmer for 2-3 minutes, then remove from heat.

 

3️⃣ Add Cheese & Herbs

Let the meat cool slightly.

Mix in shredded cheese and chopped parsley/cilantro.

The filling should be slightly moist but not too wet.

 

Tips for the Best Filling!

✔️ Use lean meat – Too much fat makes the filling greasy.

✔️ Cool before filling – Warm filling can make the pastry soggy.

✔️ Adjust spices – Add chili flakes for heat or thyme for an herby touch.

✔️ Mix cheeses – Combine feta for saltiness with mozzarella for a stretchy texture.

Perfectly Moist Zucchini Carrot Bread with Vanilla GlazePerfectly Moist Zucchini Carrot Bread with Vanilla Glaze

Ingredients

For the Bread:

2½ cups (310g) all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon fine sea salt

1 cup (240ml) vegetable oil

1½ cups (300g) granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups (200g) finely grated carrots

1 cup (125g) grated zucchini, squeezed very dry

1 cup (120g) chopped walnuts, lightly toasted

For the Vanilla Glaze:

2 cups (240g) powdered sugar, sifted

3-4 tablespoons whole milk

1 teaspoon pure vanilla extract

Pinch of salt

Detailed Instructions

Preparing the Pan

Preheat oven to 350°F (175°C)

Grease a 9×5-inch loaf pan thoroughly

Line with parchment paper, leaving overhang for easy removal

Grease parchment paper lightly

Preparing the Vegetables

Grate carrots using the fine holes of a box grater

Grate zucchini and place in a clean kitchen towel

Squeeze zucchini thoroughly to remove excess moisture

Set prepared vegetables aside

Making the Bread Batter

In a medium bowl, whisk together:

All-purpose flour

Baking soda

Cinnamon

Nutmeg

Salt

In a large bowl, whisk vigorously:

Vegetable oil

Granulated sugar

Until well combined, about 1 minute

Add eggs one at a time, whisking well after each addition

Stir in vanilla extract

Gradually fold in dry ingredients in three additions

Mix until just combined

Do not overmix

Fold in:

Grated carrots

Squeezed zucchini

Toasted walnuts

Until evenly distributed

Pour batter into prepared pan

Smooth top with spatula

Baking

Bake for 45-50 minutes, or until:

A toothpick inserted comes out clean

Top is golden brown

Slight crack forms on surface

Cool in pan for 15 minutes

Remove using parchment overhang

Cool completely on wire rack

Making the Glaze

In a medium bowl, whisk together:

Sifted powdered sugar

3 tablespoons milk

Vanilla extract

Pinch of salt

Add additional milk if needed for desired consistency

Glaze should be thick but pourable

Assembly

Place cooled bread on wire rack over parchment

Pour glaze evenly over top

Let glaze set for 20 minutes before slicing

Storage Tips

Room temperature: 3 days in airtight container

Refrigerated: Up to 1 week

Frozen (unglazed): Up to 3 months

Nutrition Information

Per slice (1/12 of loaf):

Sugar and Flour-Free Chocolate Cake Recipe

Calories: 420

Total Fat: 22g

Saturated Fat: 2.5g

Cholesterol: 62mg

Sodium: 320mg

Total Carbohydrates: 54g

Dietary Fiber: 2g

Sugar: 35g

Protein: 6g

This zucchini carrot bread offers the perfect way to enjoy garden vegetables in a delightfully sweet package. The combination of carrots and zucchini ensures a moist, tender loaf that stays fresh for days, while the vanilla glaze adds just the right touch of indulgence. Perfect for using up summer produce or enjoying year-round as a special breakfast treat or afternoon snack.

Candies: A Guilt-Free Holiday Indulgence

 

 

Ingredients

For the candy base:

 

1 cup (175g) dates, pitted and soaked in cold water for 15 minutes

1/2 cup (60g) sweetener-based cookies, ground into crumbs

3 tablespoons (15g) cocoa powder

1 pinch of salt

7 fluid ounces (200ml) milk (dairy or plant-based)

2 tablespoons (30ml) vegetable oil

1/2 cup (70g) hazelnuts, chopped

For the chocolate coating:

 

2.1 ounces (60g) dark chocolate (sugar-free)

4 ounces (115g) white chocolate (sugar-free)

2 tablespoons (30ml) vegetable oil, divided

Step-by-Step Instructions

1. Preparing the Candy Base

I begin by draining the soaked dates and removing any remaining pits. Then, I chop them into small pieces to ensure they’ll blend smoothly. In a large mixing bowl, I combine the chopped dates with the ground cookies, cocoa powder, and salt. I add the milk and vegetable oil, then use an immersion blender to create a smooth, homogeneous mixture. If you don’t have an immersion blender, a food processor works well too.

 

Once the mixture is smooth, I cover the bowl with plastic wrap and refrigerate it for 30 minutes. This chilling step is crucial as it helps the mixture firm up, making it easier to shape into candies later.

 

2. Shaping the Candies

After the mixture has chilled, I prepare a clean work surface and lightly oil my hands to prevent sticking. I take small portions of the mixture and roll them into balls about 1 inch (2.5 cm) in diameter. As I shape each ball, I press a whole hazelnut into the center, then reshape the candy around it. This creates a delightful surprise in the middle of each treat.

 

I place the shaped candies on a parchment-lined baking sheet and return them to the refrigerator for another 40 minutes. This additional chilling time ensures the candies hold their shape when dipped in chocolate.

 

 

Perfectly Moist Zucchini Carrot Bread with Vanilla Glaze

3. Preparing the Chocolate Coating

While the candies are chilling, I prepare the chocolate coating. I set up a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. I melt the dark chocolate and white chocolate in separate bowls, stirring occasionally until smooth.

 

Once melted, I remove each bowl from heat and stir in 1 tablespoon of vegetable oil into each. This helps create a smoother, more fluid consistency for dipping. I also finely chop some additional hazelnuts to sprinkle over the chocolate-coated candies.

 

4. Dipping and Decorating

Now comes the fun part! I remove the chilled candies from the refrigerator and, working quickly, dip each one into either the dark or white chocolate. I use a fork to lift the candy out of the chocolate, gently tapping it on the side of the bowl to remove excess coating. Before the chocolate sets, I sprinkle each candy with some chopped hazelnuts.

 

I return the chocolate-coated candies to the parchment-lined baking sheet and refrigerate them one last time for about 30 minutes, or until the chocolate has fully set.

 

5. Serving and Storing

Once the chocolate has hardened, my No-Sugar, No-Bake Christmas Candies are ready to be enjoyed! I like to serve them chilled for the best texture and flavor. If there are any leftovers (which is rare in my household!), I store them in an airtight container in the refrigerator, where they’ll keep well for up to a week.

 

Nutrition Information

This recipe yields approximately 24 candies. Per candy:

 

Calories: 85

Total Fat: 6g

Saturated Fat: 2g

Cholesterol: 1mg

Sodium: 15mg

Total Carbohydrates: 8g

Dietary Fiber: 1g

Sugars: 5g (naturally occurring from dates)

Protein: 2g

Please note that these values are approximate and may vary based on specific ingredients used.

Homemade Beef and Onion Breakfast Rolls

Ingredients

For the Enriched Dough:

 

800g (6 1/3 cups) all-purpose flour

5g (1 teaspoon) active dry yeast

5g (1 teaspoon) fine sea salt

500ml (2 cups) whole milk, lukewarm

2 tablespoons unsalted butter, softened

For the Savory Filling:

 

 

Sugar and Flour-Free Chocolate Cake Recipe

500g (17.6 oz) ground beef (80/20 lean-to-fat ratio)

100g (3.5 oz) onion, finely minced

5g (1 teaspoon) salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder (optional)

1 tablespoon vegetable oil for cooking

For the Egg Wash:

 

1 large egg yolk

2 tablespoons milk

Pinch of salt

Detailed Instructions

Preparing the Dough (30 minutes + 10 minutes rest)

Activate the Yeast:

Warm milk to 110°F (43°C)

Dissolve yeast in warm milk with a pinch of sugar

Let stand 5-10 minutes until foamy

Make the Dough:

In a large bowl, combine flour and salt

Add the milk-yeast mixture

Mix until a shaggy dough forms

Turn onto floured surface

Knead 8-10 minutes until smooth and elastic

Cover and rest 10 minutes

Preparing the Filling (15 minutes)

Cook the Filling:

Heat oil in a large skillet over medium heat

Add minced onions, cook until translucent

Add ground beef, breaking up into small pieces

Season with salt, pepper, and garlic powder

Cook until beef is just done (slightly underdone is okay)

Cool completely before using

Assembly (20 minutes)

Divide and Roll:

Divide dough into 4 equal portions

Roll each portion into a 30cm (12-inch) circle

Brush with melted butter

Fill and Shape:

Spread cooled beef mixture evenly

Roll up tightly like a Swiss roll

Form into a spiral shape

Place on parchment-lined baking sheet

Cover and let rise 30 minutes

Baking (35-40 minutes)

Preheat oven to 185°C (365°F)

Prepare egg wash:

Whisk egg yolk with milk and salt

Brush generously over rolls

Bake:

Place in preheated oven

Bake 35-40 minutes until deeply golden

Internal temperature should reach 190°F (88°C)

Pro Tips for Success

Keep dough soft and slightly tacky for tender rolls

Cool filling completely to prevent dough from becoming soggy

Create tight rolls to prevent filling from leaking

Allow rolls to rise in a warm, draft-free spot

Brush with egg wash twice for extra shine

Storage and Reheating

Store cooled rolls wrapped at room temperature for 2 days

Refrigerate for up to 4 days

Freeze for up to 2 months

Reheat in 350°F (175°C) oven for 10-15 minutes

These beef and onion rolls represent the perfect marriage of bread and savory filling, creating a complete meal in a portable form. The enriched dough provides a tender, flaky texture, while the seasoned beef filling offers satisfying protein and flavor.

 

 

Perfect Mini Pancakes: A Delightful Bite-Sized Breakfast Classic

Make-Ahead Tip: Prepare the filling a day ahead and refrigerate. The dough can be made and refrigerated overnighHomemade Beef and Onion Breakfast Rolls

Ingredients

For the Enriched Dough:

 

800g (6 1/3 cups) all-purpose flour

5g (1 teaspoon) active dry yeast

5g (1 teaspoon) fine sea salt

500ml (2 cups) whole milk, lukewarm

2 tablespoons unsalted butter, softened

For the Savory Filling:

 

 

Sugar and Flour-Free Chocolate Cake Recipe

500g (17.6 oz) ground beef (80/20 lean-to-fat ratio)

100g (3.5 oz) onion, finely minced

5g (1 teaspoon) salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder (optional)

1 tablespoon vegetable oil for cooking

For the Egg Wash:

 

1 large egg yolk

2 tablespoons milk

Pinch of salt

Detailed Instructions

Preparing the Dough (30 minutes + 10 minutes rest)

Activate the Yeast:

Warm milk to 110°F (43°C)

Dissolve yeast in warm milk with a pinch of sugar

Let stand 5-10 minutes until foamy

Make the Dough:

In a large bowl, combine flour and salt

Add the milk-yeast mixture

Mix until a shaggy dough forms

Turn onto floured surface

Knead 8-10 minutes until smooth and elastic

Cover and rest 10 minutes

Preparing the Filling (15 minutes)

Cook the Filling:

Heat oil in a large skillet over medium heat

Add minced onions, cook until translucent

Add ground beef, breaking up into small pieces

Season with salt, pepper, and garlic powder

Cook until beef is just done (slightly underdone is okay)

Cool completely before using

Assembly (20 minutes)

Divide and Roll:

Divide dough into 4 equal portions

Roll each portion into a 30cm (12-inch) circle

Brush with melted butter

Fill and Shape:

Spread cooled beef mixture evenly

Roll up tightly like a Swiss roll

Form into a spiral shape

Place on parchment-lined baking sheet

Cover and let rise 30 minutes

Baking (35-40 minutes)

Preheat oven to 185°C (365°F)

Prepare egg wash:

Whisk egg yolk with milk and salt

Brush generously over rolls

Bake:

Place in preheated oven

Bake 35-40 minutes until deeply golden

Internal temperature should reach 190°F (88°C)

Pro Tips for Success

Keep dough soft and slightly tacky for tender rolls

Cool filling completely to prevent dough from becoming soggy

Create tight rolls to prevent filling from leaking

Allow rolls to rise in a warm, draft-free spot

Brush with egg wash twice for extra shine

Storage and Reheating

Store cooled rolls wrapped at room temperature for 2 days

Refrigerate for up to 4 days

Freeze for up to 2 months

Reheat in 350°F (175°C) oven for 10-15 minutes

These beef and onion rolls represent the perfect marriage of bread and savory filling, creating a complete meal in a portable form. The enriched dough provides a tender, flaky texture, while the seasoned beef filling offers satisfying protein and flavor.

 

 

Perfect Mini Pancakes: A Delightful Bite-Sized Breakfast Classic

Make-Ahead Tip: Prepare the filling a day ahead and refrigerate. The dough can be made and refrigerated overnight for its first rise – just allow it to come to room temperature before shaping.t for its first rise – just allow it to come to room temperature before shaping.