Savory Meat Filled Pastry (Printable Format)
Golden, flaky pastry filled with seasoned ground meat and aromatic vegetables for a hearty meal.
# What You Need:
→ Pastry
01 - 17.6 oz ready-made puff pastry or shortcrust pastry, thawed if frozen
→ Meat Filling
02 - 14 oz ground beef or lamb
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 medium carrot, grated
06 - 1 celery stalk, finely diced
07 - 1 tablespoon olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon ground cumin
10 - 1 teaspoon paprika
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 2 tablespoons tomato paste
14 - 3 tablespoons beef or chicken stock
15 - 1 egg, beaten (for sealing and glazing)
# How-To Steps:
01 - Preheat oven to 390°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 4-5 minutes until softened.
03 - Add ground meat to skillet. Cook for 5-7 minutes, breaking it up, until browned.
04 - Stir in thyme, cumin, paprika, salt, and black pepper. Add tomato paste and cook for 1 minute.
05 - Pour in stock and simmer for 2-3 minutes until slightly thickened. Remove from heat and cool for 10 minutes.
06 - Roll pastry on a floured surface to about 1/8 inch thickness. Cut into rectangles approximately 4.7 x 5.9 inches.
07 - Place a generous spoonful of filling on half of each pastry piece, leaving a border. Brush edges with beaten egg, fold over, press to seal, and crimp edges with a fork.
08 - Transfer pastries to prepared tray and brush tops with beaten egg.
09 - Bake for 20-25 minutes until puffed and golden brown.
10 - Allow to cool slightly before serving.
# Expert Suggestions:
01 -
- They come together in just an hour, making them perfect for weeknight dinners or unexpected guests.
- The crispy-yet-tender pastry contrast with the savory filling hits differently than most carbs you'll eat.
- Leftovers taste even better the next day, and they reheat beautifully.
02 -
- Do not skip cooling the filling—I learned this the hard way when hot filling melted my pastry seams and everything leaked into the oven.
- Brush your egg wash right before baking, not too early, or it'll dry out and lose its shine.
- Cumin is your secret weapon; it's what makes these taste like they came from somewhere special.
03 -
- Keep your pastry cold and handle it as little as possible—this is what creates those beautiful, crispy layers.
- If your filling seems too wet after cooling, drain off excess liquid with a spoon before filling; you want it moist but not soggy.