Description
Ultimate Meat & Cheese Pastries
Crispy, flaky, cheesy, meaty parcels — perfect for parties, game day, or a cozy dinner!
Ingredients
For the Dough
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2 cups all-purpose flour
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½ cup unsalted butter, softened (not melted)
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½ cup cold water
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½ tsp salt
For the Filling
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1 lb ground beef or lamb
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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1 onion, finely chopped
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2 garlic cloves, minced (or ½ tsp garlic powder)
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1 tsp cumin
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1 tsp paprika (smoked if you like)
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Salt & pepper to taste
For Finishing
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1 egg, beaten with a splash of water (egg wash)
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Optional: flaky sea salt or Everything Bagel seasoning
Instructions
1. Make the Dough
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Whisk flour and salt in a bowl.
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Rub in softened butter with your fingertips until mixture resembles coarse breadcrumbs with some pea-sized bits.
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Add cold water, mix with a fork until a shaggy dough forms.
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Knead gently a few times, wrap in plastic, chill 30 min.
2. Cook the Filling
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In a skillet over medium-high heat, brown the meat, breaking it up as it cooks.
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Add onion and garlic; cook 5–7 min until onions soften.
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Stir in cumin, paprika, salt, and pepper; cook 1 min.
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Remove from heat and stir in cheese. Let cool slightly.
3. Assemble Pastries
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Roll dough on a floured surface to ~1/8-inch thick. Cut into rectangles (~4×6 inches).
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Spoon filling onto half of each rectangle, leaving a border.
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Fold dough over filling, press edges with a fork to seal.
4. Bake
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Place pastries on baking sheet, brush with egg wash.
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Optional: sprinkle with salt or seasoning.
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Bake 20–25 min until golden brown.
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Cool 5 min before serving — filling will be hot!
Notes
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Leaking filling: Let filling cool before assembling and seal edges well.
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Make ahead: Assemble & freeze unbaked; bake straight from frozen with 5–10 extra min.
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Dough not flaky: Don’t overwork; handle gently when rolling.
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Shortcut: Use store-bought puff pastry for ultra-flaky results.