Servings: 6–8 pastries
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes
Ingredients
For the Filling
- 1 lb (450 g) ground beef or lamb
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ cup shredded mozzarella or cheddar cheese
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds or nigella seeds (optional)
Instructions
-
Prepare the filling
Heat olive oil in a skillet over medium heat.
Add the onion and sauté for 3–4 minutes until soft.
Stir in the garlic and cook for another 30–60 seconds until fragrant. Add the ground meat and cook until browned, breaking it up as it cooks.
Drain excess fat if needed.
Season with paprika, cumin, chili flakes, salt, and pepper.
Remove from heat and let cool slightly, then stir in the shredded cheese. -
Preheat the oven
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper. -
Assemble the pastries
Roll out the puff pastry lightly to smooth edges.
Cut into rectangles or squares.
Spoon the meat mixture onto one side of each piece, leaving a small border. -
Seal
Fold pastry over the filling to form a pocket or triangle.
Press edges with a fork to seal well. -
Finish
Brush the tops with beaten egg.
Sprinkle with sesame or nigella seeds if using. -
Bake
Bake for 20–25 minutes, or until puffed and golden brown. -
Serve
Let cool slightly before serving. Enjoy warm.
Additional Notes
- Make Ahead: Assemble and refrigerate unbaked pastries up to 24 hours.
- Freezer Friendly: Freeze unbaked pastries and bake straight from frozen (add 5–7 minutes).
- Flavor Swap: Try feta instead of cheddar for a saltier bite.
- Spice Level: Add green chilies or smoked paprika for extra heat.
