That sounds delicious! Here’s a simple recipe to guide you in making Meat-Stuffed Puff Pastry with a Vegetable Side Salad:
Meat-Stuffed Puff Pastry
Ingredients:
1 package of puff pastry (store-bought, thawed if frozen)
1 lb ground beef, lamb, or a mix (or any preferred ground meat)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, chopped (optional)
1 tsp dried thyme or rosemary
1 tsp paprika
Salt and pepper to taste
1 egg (for egg wash)
1 tbsp olive oil
1 tbsp Worcestershire sauce (optional)
1/2 cup shredded cheese (optional, cheddar or mozzarella)
Instructions:
Prepare the filling:
Heat olive oil in a pan over medium heat.
Add the chopped onion and garlic, sauté until softened (about 3 minutes).
Add the ground meat and cook until browned, breaking it up as it cooks.
If using, add the chopped mushrooms and cook for an additional 3-4 minutes until softened.
Stir in the Worcestershire sauce, thyme, paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat. Let it cool slightly.
Assemble the puff pastry:
Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheets on a lightly floured surface.
Place spoonfuls of the meat filling in the center of each sheet, leaving room around the edges.
Optionally, sprinkle a little shredded cheese on top of the filling.
Fold the pastry over the filling to create a pocket, sealing the edges by pressing them together with a fork or pinching them closed.
Brush the top of each pastry with the beaten egg to give them a golden finish.
Bake the pastry:
Place the stuffed pastries on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, or until golden brown and puffed up.
Vegetable Side Salad
Ingredients:
Continued on the next page
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