Cheesy Beef Puff Pastry

Flaky, golden puff pastry filled with juicy seasoned beef, gooey melted cheese, and a rich, savoury filling. Perfect for snacks, lunch boxes, parties, or a delicious tea-time treat.

Ingredients

For the beef filling

• 300 g ground beef (minced beef)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp oil

• ½ tsp salt, or to taste

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp cumin powder

• 1 tbsp tomato paste

• 1 small green chilli, finely chopped (optional)

For the pastry

• 500 g ready-made puff pastry, thawed but cold

• 1 cup grated mozzarella cheese

• ½ cup grated cheddar cheese

• 1 egg, beaten, for egg wash

• 1 tbsp chopped fresh parsley (optional)

• Sesame seeds, optional

Instructions

1. Cook the beef filling

Heat oil in a pan. Sauté the onion until soft, then add garlic and ground beef. Cook until the beef is fully browned. Add salt, pepper, paprika, cumin and tomato paste. Cook until the mixture is savoury and fairly dry, with no excess liquid. Let it cool completely.

2. Fill the pastry

Preheat the oven to 200°C (400°F). Roll out the cold pastry and cut into 8 squares or rectangles. Mix the cooled beef with the grated cheeses, then place a spoonful of filling in the centre of each piece.

3. Seal the pastries

Fold each square into a triangle or rectangle. Press the edges firmly with a fork to seal. Brush the tops with beaten egg and sprinkle with sesame seeds if desired. Make sure the edges are clean so the pastry seals properly.

4. Bake until golden

Arrange on a parchment-lined baking tray, leaving space between each pastry. Bake for 20–25 minutes, or until puffed, crisp and deep golden brown. Ensure the beef filling is thoroughly cooked before assembly and piping hot when reheated.

Tips for extra cheesy, flaky pastries

• Use two cheeses: Mozzarella gives you stretchy cheese, while cheddar adds a stronger flavour.

• Keep the pastry cold: Warm pastry becomes sticky and may not puff properly.

• Cool the filling first: Hot beef can melt the pastry butter and make the bottom soggy.

• Avoid overfilling: Too much filling can cause the pastries to burst during baking.

• Add a creamy touch: Mix 1–2 tablespoons of cream cheese into the cooled beef filling.

• Air fryer option: Cook at 180°C for approximately 12–16 minutes, checking for a golden crust and a fully heated filling.

Serving ideas

Serve hot with garlic mayonnaise, spicy ketchup, mint chutney, or a creamy pepper sauce. These pastries also pair beautifully with a fresh salad or potato wedges.

Make-ahead tip: Assemble the pastries and refrigerate them unbaked for a few hours, or freeze them on a tray before transferring to a freezer-safe container. Bake from frozen at 200°C, allowing extra time until golden and cooked through.