Scrumptious Beef Puff Pastry

This beef puff pastry recipe will not disappoint! The golden, light, flaky outside adds an irresistible appeal to the delicious beef filling!

The flavor and texture combination in this beef puff pastry is perfection.

There’s something to say about biting into a light and flaky outer crisp to get to a savory and delicious filling. In short, puff pastry adds magic to any dish.

This post is about how to make the best beef puff pastry.

Scrumptious Beef Puff Pastry

What do I need to make these beef pastry puffs?

To make this recipe, you will need:

• Puff Pastry: To wrap the filling and add the flaky goodness.
• Ground Beef: To add the savory “fill” to the filling.
• Peas: To accompany the beef and add to the flavor profile.
• Onion: To add depth to the flavor.
• Coriander: This is the main spice used to season the filling. It goes excellent with ground beef.
• Salt and Pepper: To bring out the flavors in the filling.
• Egg Yolk: To make the egg wash to ensure it bakes into a golden pastry.
• Black Sesame Seeds: These are optional but they add an aesthetic appeal to the pastry.

How do I make these beef pastry puffs?

First, you will want to let the pastry dough thaw out. This can be done overnight in the refrigerator, or on the counter for an hour or two (check your package instructions).

Just be sure it is still cool when it’s time to use it because warm dough is harder to handle.

While the dough is thawing, prepare the filling. In a small pot with an inch of water, boil/steam the green peas. Strain and set aside.

In a large saucepan, cook the onion on medium until it is translucent. Transfer to a bowl and set aside.

In a large saucepan set at medium-high heat, brown the ground beef.

Add the ground beef, cumin, salt and pepper and brown for about 5 minutes. Turn off the heat. Drain any excess fat.

Now, add the prepared peas and onion to the ground beef.

Mix until well-combined. Set it aside.

A puff pastry package usually comes with two sheets. Gently unroll or unfold the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares.

Spoon 3-5 spoons of filling onto the center of each square. 

Put some water in a bowl, and using a brush, dip it in the water and run it along two sides of the dough. This will help seal the dough when we fold it.

Fold each over into a triangle shape and press the edges together.

You may fold each over in whatever manner you choose but for this filling, I have found the following technique to be the easiest (so there aren’t any runaway peas).

I add the filling. Then I pinch two opposite corners so the “triangle” is standing up rather than flat. 

I pinch one side then I pinch the other side.

Then, I lay it flat and crimp the edges with a fork to seal.

Place the pastry triangles in a large baking pan lined with parchment paper.

Make the egg wash by mixing the egg yolk and water, then brushing it on top. This will turn a beautiful golden color when baked.

Here, you can sprinkle black sesame seeds on top. I personally love it with the black sesame seeds because it looks pretty and adds a little unexpected texture.

Bake at 400°F (or the specified temperature of your pastry sheet packaging) for about 20 minutes until the pastry puffs up and turns golden.

Serve these with a yogurt dip and fresh slices of cucumbers and tomatoes.

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This post was all about how to make the best beef pastry puff.

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5 from 1 vote

Scrumptious Beef Puff Pastry

The golden, light, flaky outside adds an irresistible appeal to the delicious beef filling!

Course Main Course, Side Dish

Cuisine Mediterranean

Keyword beef puff pastry

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Rihana

Ingredients

• 1 package puff pastry sheets thawed
• 1 pound ground beef
• 8 ounces green peas
• 1 large onion chopped
• 2 tablespoons olive oil
• 3 tablespoons coriander ground
• 1 teaspoon salt
• ½ teaspoon black pepper
• black sesame seeds optional
• 1 egg yolk for egg wash
• 1 teaspoon water for egg wash

Instructions

• First, thaw out the pastry sheets. This can be done overnight in the refrigerator, or on the counter for an hour or two (check your package instructions).

  *Be sure it is still cool when it's time to use it because warm dough is harder to handle.
• Prepare the filling.

  In a small pot with an inch of water, boil/steam the green peas. Strain and set aside.

  In a large saucepan, add the olive oil and cook the onion on medium until it is translucent. Transfer to a bowl and set aside.
• In a large saucepan set at medium-high heat (the same one the onion was cooked in), brown the ground beef.

  Add the ground beef, cumin, salt and pepper and cook for about 5-7 minutes. Turn off the heat. Drain any excess fat.

  Add the prepared peas and onion to the ground beef. Mix until well-combined. Set it aside.
• Set the oven to 400°F.

  Gently unroll or unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each into 4 squares.
• Spoon 3-5 spoons of filling onto the center of each pastry square. 
• Put some water in a bowl, and using a pastry brush, dip it in the water and run it along two sides of the dough. This will help seal the dough when we fold it.

  Fold each over into a triangle shape and press the edges together. (For tips on how I fold it, refer to the post above).

  Lay it flat and crimp the edges with a fork to seal.
• Place the pastry triangles in a large baking pan lined with parchment paper.

  Make the egg wash by mixing the egg yolk and water. Using a pastry brush, spread it on top of each pastry triangle. This will turn a beautiful golden color when baked.

  Sprinkle black sesame seeds on top, if you wish.
• Bake at 400°F (or the specified temperature of your pastry sheet packaging) for about 20 minutes until the pastry puffs up and turns golden.
• Serve these with a yogurt dip and fresh slices of cucumbers and tomatoes.
• Enjoy!