Savory Puff Pastry with Minced Meat and Cheese

A golden, flaky pastry filled with seasoned meat, melted cheese, and fresh herbs — perfect for snacks, appetizers, or a light meal.

Ingredients Breakdown

For the Filling:

• 1 tablespoon olive oil or butter – for sautéing

• 1 medium onion, finely chopped (about 120g)

• 1 teaspoon dried basil – adds aroma and a sweet herbal note

• 300g minced meat – use ground beef, chicken, or pork; lean is fine, but not extra-lean (you want a little fat for moisture)

• Salt and black pepper, to taste – start with ½ tsp salt and ¼ tsp pepper, adjust as needed

• 100g grated cheese – use cheddar, mozzarella, or a blend; sharp cheese = more flavor

• 1 small bunch fresh parsley, chopped (about 2 tablespoons) – adds freshness and color

For the Pastry:

• 1 sheet puff pastry – thawed if frozen (usually about 250g per sheet)

• Flour – for dusting surface while rolling

• Butter or parchment paper – for lining the baking sheet

Optional:

• 1 egg yolk + 1 tablespoon milk – for egg wash to create a glossy, golden top

‍ Step-by-Step Instructions

Step 1: Prepare the Filling

1. Heat oil or butter in a skillet over medium heat.

2. Add finely chopped onion and dried basil. Cook for 3–5 minutes, stirring occasionally, until soft and lightly golden.

   Tip: Don’t rush this part. A nicely caramelized onion adds sweetness and depth.

3. Add the minced meat, breaking it up with a spatula or spoon. Cook until browned and fully cooked (about 7–10 minutes).

4. Season with salt and pepper to taste.

5. Remove from heat. Stir in chopped parsley. Let the mixture cool to room temperature.

   Why cool? Hot filling can melt the pastry prematurely and cause sogginess.

Step 2: Prep the Puff Pastry

1. Preheat your oven to 375°F (190°C).

2. Line a baking sheet with parchment paper or lightly grease it with butter.

3. Lightly flour a clean work surface.

4. Unroll or roll out the puff pastry sheet to about 1/8-inch (3mm) thickness.

   Too thick = undercooked base; too thin = risk of tears.

5. Cut into rectangles or squares (approx. 4–5 inches wide). You should get 6–8 pieces from one sheet.

Step 3: Assemble the Pastries

1. Spoon 1–2 tablespoons of the cooled meat filling into the center of each pastry square.

2. Top each with 1 tablespoon grated cheese.

3. Fold the pastry over to create a triangular or rectangular shape, depending on your cut.

4. Press the edges with a fork to seal firmly.

   A tight seal is key — it keeps the filling inside and steam helps it puff.

5. (Optional) Brush with egg wash for a glossy, bakery-style finish. Use a pastry brush or fingers.

6. Arrange the pastries on the prepared baking sheet, spacing them slightly apart.

Step 4: Bake to Perfection

1. Place the tray in the preheated oven (190°C / 375°F).

2. Bake for 20–25 minutes, or until the tops are deep golden brown and puffed.

3. Let them rest 5 minutes before serving — the filling will be very hot!

️ Serving Suggestions

• Serve warm with a green salad for a light lunch

• Offer with a dipping sauce: Greek yogurt with garlic, ketchup, chili sauce, or herbed mayo

• Make mini versions for party appetizers

Tips & Tricks

• Don’t overfill: too much filling can break the seal or leak during baking.

• Cool the filling before placing on pastry to avoid melting the butter layers inside the puff pastry.

• Use different herbs: try oregano, thyme, or even curry powder for a twist.

• Freeze ahead: Unbaked pastries freeze beautifully. Just place on a tray to freeze individually, then transfer to a bag. Bake from frozen, adding 5 extra minutes.

Nutritional Info (Per Pastry, Approximate)

• Calories: 270–310

• Protein: 10–14g

• Fat: 18–22g

• Carbs: 15–18g

Values vary depending on meat and cheese used.

Variations

• Vegetarian: Use sautéed mushrooms, spinach, or lentils in place of meat

• Spicy: Add red pepper flakes or a spoon of harissa or hot sauce to the meat

• Cheese overload: Mix cream cheese or feta into the filling for creaminess

• Mediterranean: Add olives, sun-dried tomatoes, or chopped spinach