Here’s a savory puff pastry filled with minced meat and cheese—crispy outside, juicy and cheesy inside. Think of it like a homemade bakery-style snack.
🥐 Savory Puff Pastry with Minced Meat & Cheese
🥄 Ingredients (serves 4–6)
- 1 sheet puff pastry (thawed)
- 250–300g minced meat (beef or chicken)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika or chili flakes (optional)
- ½ tsp cumin or oregano (optional)
- ½ cup shredded cheese (mozzarella or cheddar)
- 1 egg (for egg wash)
- Optional: chopped coriander or parsley
🍳 Instructions
1. Cook the filling
- Heat oil in a pan
- Sauté onion until soft
- Add garlic, then minced meat
- Cook until browned and no longer pink
- Add salt, pepper, and spices
- Cook until most moisture evaporates
- Let it cool slightly, then mix in cheese and herbs
2. Prepare the pastry
- Roll out puff pastry on a floured surface
- Cut into squares or rectangles
3. Fill & shape
- Place a spoonful of filling in the center
- Fold into:
- Triangles, or
- Rectangles (like pockets)
- Press edges with a fork to seal
4. Egg wash
- Brush tops with beaten egg for a golden finish
5. Bake
- Preheat oven to 200°C (400°F)
- Bake for 15–20 minutes until puffed and golden
🧠 Tips for best results
- Don’t overfill—prevents leaking
- Cool filling slightly before stuffing (keeps pastry crisp)
- Add a slice of cheese inside for extra gooeyness
- Sprinkle sesame seeds or nigella seeds on top for a bakery look
🔥 Variations
- Add diced bell peppers or olives
- Use spicy minced keema style filling
- Try feta + herbs for a Mediterranean twist
If you want, I can show you a quick air fryer version or a Pakistani-style spicy keema filling upgrade.
