Meat Patties: Meat Stuffed Puff Pastry
These meat patties are an absolute treat and make perfect appetizers to serve for breakfast, brunch, or snacks. Puff pastry filled with ground beef then baked until golden. You can make these ahead of time or freeze them for later.
Growing up, there was a local bakery in my neighborhood that held a special place in my heart. It wasn’t just any bakery; it was a treasure trove of delights, offering an array of sweet and savory treats that tantalized the senses and drew crowds from near and far. Among the many delights that adorned the bakery’s display cases, there was one item that stood out as a perennial favorite: the meat patties.
What made these meat patties truly special was the experience of enjoying them. Whether it was a quick snack on the go or a leisurely indulgence shared with friends and family, every bite was a moment of pure bliss. The crisp, flaky pastry and the wonderfully spiced meat filling created a symphony of textures and flavors that left you craving more.
As I grew older, the memories of those meat patties lingered, reminding me of the simple joys of childhood and the pleasures of discovering culinary delights in unexpected places. Though the bakery may have faded into memory, the legacy of those beloved meat patties lives on.
These filled patties are called Burekas here in Europe and are very popular in local bakeries. However, though the meat filling differs from my childhood, it is still delicious. Often, Burekas are filled with a variety of fillings like potato, sweet potato, cheese, mushrooms, artichokes, etc.
Why make these patties
- Texture Contrast: The tender ground beef filling contrasts beautifully with the flaky, buttery texture of the puff pastry, providing a delightful mouthfeel with every bite.
- Ease of Preparation: This recipe is relatively simple and straightforward, making it accessible to cooks of all skill levels. It doesn’t require any specialized equipment or techniques, making it perfect for busy weeknights or casual gatherings.
- Customizable: While this recipe provides a delicious base, it’s also highly adaptable. You can easily customize the filling with your favorite herbs, spices, and additional ingredients to suit your preferences or dietary restrictions.
- Perfect for Entertaining: These puff pastry puffs make an impressive appetizer for parties, potlucks, or special occasions. They’re easy to transport and serve, and they’re sure to impress your guests with their elegant appearance and delicious flavor.
Ingredients and substitutes
- Ground Beef: Provides the main protein component and savory flavor to the filling. Ground chicken, turkey, lamb, or plant-based ground meat alternatives like Beyond Beef or Impossible Burger.
- Onion: Adds aromatic flavor and texture to the filling. Shallots, leeks, or scallions are good substitutes for onions.
- Garlic: Enhances the savory flavor of the filling. Use garlic powder or garlic paste as an alternative to fresh garlic.
- Ginger: Adds a warm, spicy flavor to the filling. Use a small amount of ground ginger if fresh ginger is unavailable.
- Cumin: Provides an earthy, smoky flavor and depth to the filling. Use ground coriander or chili powder as an alternative to cumin.
- Paprika: Adds a mild, sweet flavor and vibrant color to the filling. Or use smoked paprika, cayenne pepper, or chili powder to add heat and flavor.
- Cinnamon: Adds a warm, sweet-spicy flavor to the filling, complementing the savory ingredients. Use Allspice or nutmeg as an alternative to cinnamon, but use them sparingly as they have stronger flavors.
- Lemon Juice: Adds brightness and acidity to the filling, balancing the flavors. Use lime juice or white vinegar as a substitute for lemon juice.
- Cilantro: Adds freshness and herbal flavor to the filling. Use parsley or basil as an alternative to cilantro.
- Puff Pastry: Forms the outer shell of the puffs, providing a flaky, buttery texture. Use Phyllo dough or pie crust as an alternative to puff pastry, though they will have a different texture and may require adjusting the baking time.
Step-by-step: Meat-stuffed puff pastry
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion, minced garlic, grated ginger, ground cumin, paprika, and ground cinnamon. Cook until the onions are soft and translucent and the beef is fully cooked. Season the beef mixture with lemon juice, chopped cilantro, salt, and pepper. Stir well to combine all the flavors. Adjust seasoning to your taste. Leave to cool to room temperature.
Pro tip – Make sure all the excess moisture evaporates so it’s easier to fill the pastry.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out Puff Pastry: On a lightly floured surface, roll out each sheet of puff pastry into a large square. Cut each sheet into smaller squares, depending on how large you want your puffs to be.
- Fill Puffs: Spoon a small amount of the beef mixture onto the center of each pastry square.
- Seal Puffs: Fold the pastry over the filling to form a triangle or rectangle, then press the edges firmly to seal. For a decorative touch, you can use a fork to crimp the edges.
- Brush with Egg Wash: Place the stuffed pastry puffs onto a baking sheet lined with parchment paper. Brush the tops of the puffs with beaten egg to give them a golden-brown color when baked.
- Bake in the preheated oven for 20-25 minutes or until the pastry is puffed up and golden brown.
- Serve: Remove the puff pastry puffs from the oven and let them cool slightly before serving. Enjoy them warm as a delicious appetizer or snack!
- Classic Puff Pastry from Scratch – Pate Feuilletée
- Easy and Tasty Meat-Stuffed Mushrooms
- From Crisp Exterior to Light Interior: The Perfect Cream Puffs Recipe
- Blackberry Braided Puff Pastry
- Strawberry Braided Pastry
Frequently asked questions
Yes, you can make puff pastry from scratch, but it requires time and patience due to the multiple layers of butter and dough. Alternatively, you can use store-bought puff pastry for convenience.
Yes, you can prepare the meat filling in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Allow the filling to come to room temperature before using it to fill the puff pastry.
Yes, you can freeze the assembled but unbaked meat-stuffed puff pastry puffs. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag or container. When ready to bake, place the frozen puffs on a baking sheet and bake according to the recipe instructions, adding a few extra minutes to the baking time.
To reheat leftover puff pastry puffs, preheat the oven to 350°F (175°C). Place the puffs on a baking sheet and bake for 8-10 minutes, or until heated through and crispy.
Meat Patties – Meat stuffed Puff Pastry
These meat patties are an absolute treat and make perfect appetizers to serve for breakfast, brunch, or snacks. Puff pastry filled with ground beef, then baked until golden. You can make these ahead of time or freeze them for later.
Video
Ingredients
- 2 sheet (490 g) Puff pastry thawed
- 1 lb (500 g) Ground meat beef, turkey or chicken thighs
- 1 tbsp Cooking oil
- 1 med Onion chopped finely
- 3 large Garlic cloves minced
- 3 inch Fresh ginger grated
- ½ tsp Cinnamon powder
- ½ – 1 tsp Cumin powder
- ½ tsp Paprika powder
- ½ tsp Cayenne
- ½ cup Cilantro / parsley chopped
- 2 tbsp Lemon juice
- ½ tsp Salt (or to taste)
- ½ tsp Black pepper powder
- 1 Egg beaten
Method
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion, minced garlic, grated ginger, ground cumin, paprika, and ground cinnamon. Cook until the onions are soft and translucent and the beef is fully cooked. Season the beef mixture with lemon juice, chopped cilantro, salt, and pepper. Stir well to combine all the flavors. Adjust seasoning to your taste. Leave to cool to room temperature.1 lb Ground meat, 1 tbsp Cooking oil, 1 med Onion, 3 large Garlic cloves, 3 inch Fresh ginger, ½ tsp Cinnamon powder , ½ – 1 tsp Cumin powder, ½ tsp Paprika powder, ½ tsp Cayenne, ½ cup Cilantro / parsley , 2 tbsp Lemon juice, ½ tsp Salt , ½ tsp Black pepper powder
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out Puff Pastry: On a lightly floured surface, roll out each sheet of puff pastry into a large square. Cut each sheet into smaller squares, depending on how large you want your puffs to be.2 sheet Puff pastry
- Fill Puffs: Spoon a small amount of the beef mixture onto the center of each pastry square.
- Seal Puffs: Fold the pastry over the filling to form a triangle or rectangle, then press the edges firmly to seal. For a decorative touch, you can use a fork to crimp the edges.
- Brush with Egg Wash: Place the stuffed pastry puffs onto a baking sheet lined with parchment paper. Brush the tops of the puffs with beaten egg to give them a golden-brown color when baked.1 Egg
- Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes or until the pastry is puffed up and golden brown.
- Serve: Remove the puff pastry puffs from the oven and let them cool slightly before serving. Enjoy them warm as a delicious appetizer or snack!
Notes
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- Thaw Puff Pastry Properly: If using frozen puff pastry, make sure to thaw it properly according to the package instructions. Thawing it too quickly can result in uneven or soggy pastry.
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- Keep Ingredients Cold: Keep the puff pastry and filling ingredients cold until ready to use. Cold pastry dough is easier to work with, resulting in a flakier texture once baked.
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- Don’t Overfill: Be mindful not to overfill the pastry squares with the beef filling. Overfilling can cause the puffs to burst open during baking and may result in a messy presentation.
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- Seal Edges Securely: Ensure that you seal the edges of the puff pastry squares securely to prevent the filling from leaking out during baking. Use a fork to crimp the edges for a decorative touch and added security.
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- Ventilation: Cut a small slit or poke a few holes in the top of each puff with a fork to allow steam to escape during baking. This helps prevent the pastry from becoming soggy and ensures even baking.
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- Egg Wash for Golden Brown Color: Brushing the tops of the pastry puffs with beaten egg before baking creates a beautiful golden-brown color and adds shine to the finished puffs.
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- Even Baking: Arrange the stuffed pastry puffs evenly on the baking sheet, leaving some space between each puff to allow for even airflow in the oven. This ensures that the puffs bake evenly and puff up nicely.
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- Monitor Baking Time: Keep an eye on the puffs as they bake, as oven temperatures can vary. Bake until the pastry is golden brown and puffed up, which usually takes around 20-25 minutes.
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- Cool Slightly Before Serving: Allow the baked pastry puffs to cool slightly on the baking sheet before transferring them to a serving platter. This helps them firm up slightly and makes them easier to handle.
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- Serve Warm: These puffs are best enjoyed warm, so serve them shortly after baking for the best flavor and texture.
Equipment you will need
Nutrition
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delicious!!!! I made them and I will def make again!
Your beef patties were one of the best I’ve made. I had to make a lot so I froze them Hopefully they will not be soggy when I rebake them.
Thanks
Happy you enjoyed this recipe. Thank you, for the lovely feedback.
I love meat with puff pastry had it first time I was in the middle east. Had been looking for this recipe for a while. Finally found one that was perfect for me. Thanks The flavors were spot on
Thank you, Wickey. So happy you have success with this recipe. Yes, this one has some good flavoring going eh? Thank you for coming back to write this feedback. Have a wonderful day.
Greetings from the caribbean. Just wanted to let you know that your blog is being read all the way over here in Trinidad and Tobago. I’m trying this recipe with some rough puff pastry that I did today. It is in the oven now but I think it would be great, the chicken was marvelous before It went into the pastry. It is changes then it’s the pastry’s fault 😀
Thank you so much Kheenan ! So happy to hear that you are using my recipes all the way in Trinidad and Tabago.. thanks
Just looks divine, can't wait to try them! Thank you for sharing 🙂
Thank you !