A savory pastry featuring a seasoned beef filling and a layer of melted cheddar and mozzarella cheese, encased in all-butter puff pastry. The recipe emphasizes proper heat management to ensure a crisp, flaky crust and a moist, glossy filling.
Ingredients
- 1 lb (450 g) ground beef (85/15 lean-to-fat ratio)
- 1 medium yellow onion, finely minced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup low-sodium beef broth
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup low-moisture whole-milk mozzarella, freshly shredded
- 2 sheets all-butter puff pastry (approx. 14 to 16 oz total), thawed overnight in the refrigerator
- 1 large egg, beaten with 1 tbsp water for the egg wash
- 1 tbsp sesame seeds or flaky sea salt (optional garnish)
Instructions
- Heat a dry skillet over medium-high heat. Add the ground beef, breaking it into uniform bits. Sear without disturbing for 2 minutes, then cook for another 4 to 5 minutes until fully cooked through. Transfer the beef to a fine mesh sieve over a bowl to drain excess fat. Return 1 tablespoon of the fat to the skillet.
- Place the skillet back over medium heat. Add the minced yellow onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for 45 seconds until aromatic. Stir in the tomato paste and toast for 1 to 2 minutes until it shifts from bright red to deep brick red.
- Return the drained ground beef to the skillet. Add the Worcestershire sauce, Dijon mustard, smoked paprika, dried oregano, onion powder, sea salt, and black pepper. Pour in the beef broth and stir well, scraping up any fond. Lower heat to medium-low and simmer for 3 to 4 minutes until almost all liquid has evaporated. Remove from heat, stir in fresh parsley, and spread across a shallow plate. Refrigerate to cool completely (at least 15 minutes).
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly dust a clean counter with flour. Unroll one cold sheet of puff pastry and gently roll it out to smooth creases, maintaining a 10×10-inch square. Cut the sheet evenly into 4 equal smaller squares.
- On each square, place roughly 2 generous tablespoons of the cooled beef mixture onto one diagonal half, leaving a 1/2-inch border around all outer edges. Top the meat layer with 2 tablespoons of the blended cheddar and mozzarella cheese.
- Lightly dip a finger or pastry brush into the egg wash and brush along the outer borders of the dough square. Fold the opposite pastry edge over the filling to form a triangle or rectangle. Press the edges together with fingertips to expel air pockets. Use the tines of a fork to firmly crimp all bonded edges to create an airtight seal. Slice two small 1/2-inch steam slits into the top surface of each puff.
- Arrange the sealed puffs at least 2 inches apart on the prepared baking sheets. Brush the tops and crimped edges thoroughly with egg wash. Sprinkle lightly with sesame seeds or flaky sea salt if desired. Bake at 400°F (200°C) for 22 to 25 minutes, rotating pans halfway through, until deeply puffed, crisp, and golden brown.
- Remove from the oven and allow the puffs to rest on the hot pan for 5 to 7 minutes to stabilize the molten cheese interior before serving warm.
Notes
Crucial Technique Tip: Never place hot beef filling onto cold puff pastry dough. The residual heat will melt the micro-layers of solid butter inside the dough immediately, leading to a soggy, un-risen pastry crust.
Make-Ahead: Assemble pastries, omit final egg wash, and freeze on a baking sheet until solid (approx. 2 hours). Transfer to an airtight container for up to 3 months. Bake straight from frozen at 400°F (200°C) for 28 to 30 minutes, adding egg wash right before baking.
Storage: Store cooked puffs in a shallow, airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in an oven or toaster oven at 375°F (190°C) for 8 to 10 minutes. Avoid microwave reheating, which turns the pastry rubbery and damp.
