French Puff Pastry Filled With Beef

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.

Meat Patties - Meat Stuff Puff Pastry

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Tip for making these puffs
• You may also like
• Printable Recipe
• Join the conversation

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Puff pastry can be a blessing when you need to do something quick and simple, especially when you have unexpected guests around or when you have teenagers.

These meat patties are called Burekas here in Israel and they are very popular in bakeries. Often filled with a variety of fillings like potato, sweet potato, cheese, mushrooms, artichokes, etc

About this recipe

The best thing about this recipe is that you can do as much or as little as you want with this.

I make these at home often using my quick puff pastry from scratch recipe. But you can of course use store-bought puff pastry or make your own using my classic puff pastry recipe and tutorial.

Today, I am filling them with a basic ground beef filling. Sometimes I make a Middle Eastern ground beef filling similar to the one I used to serve over my hummus with ground beef. I also make some with mushrooms, potato, Nutella puffs. My pizza puffs are of course with tomato and mozzarella. The options for fillings are endless.

These are great to make ahead. Thaw the puff pastry in the fridge but make sure it is chilled at all times. The filling can be made a few days ahead and kept in the fridge. Add the egg just before you are going to fill them. You can also fill these and chill or freeze them. Then bake them fresh when ready to serve. I have these baked and ready to go in the freezer so my kids can take a few when they need some snacks.

Meat Patties - Meat Stuff Puff Pastry

Ingredients and substitutes

• Puff Pastry - I love puff pastry for the buttery, flaky crust it adds to the meat.
• Ground Meat - I often use beef or turkey and they both are incredibly delicious with these. Mince chicken thighs would work just as well.
• Ginger garlic -both add a nice flavor to the meat
• Spices - this is not heavily spiced and the puff pastry is really the star here. You can add more or less of the spices but don't over spice it.
• Lemon juice - really helps bring out the flavor of the meat, spices, and herbs.

Meat Patties - Meat Stuff Puff Pastry

Step by step instructions

• Thaw frozen puff pastry but keep it chilled at all times.
  Tip - I fine opening up the puff pastry sheet on a baking tray and letting it chill is the best way to work with it.

Filling

• In a skillet over medium heat, add the oil and saute onions, ginger, garlic until onions are translucent.
• Add ground meat and spices. Stir the meat well with a flat spatula and break the meat apart so there are lumps.
• Season with salt and pepper. Continue cook on medium heat until all the liquid is absorbed and the meat is cooked through.
  Tip - you want the ground beef to be as dry as possible or it will be difficult to fill in the puff pastry. Turn the heat up as necessary.
• Add lemon juice and chopped herbs.
• Taste and adjust seasoning  - set aside to cool completely.
• Beat the egg. Add half of the beaten egg to the cooled ground beef mixture and save the other for eggwash.
  Tip - adding an egg to the ground beef helps keep the filling in place. This prevents the filling from falling off with every bite.

Fill the pastry

• Dust the rolling pin with flour, lightly dust the puff pastry with flour and roll the chilled puff pastry into 16 x 16 inches or 12 x 12 inches large square
  Tip - do not use too much flour on the puff pastry. If the puff pastry is sticky it means it needs to be chilled.
• Then use a ruler and pizza wheel to measure and cut 16 or 12 equal squares each about 3 x 3-inch. (see video)
  Tip - the size here is a guide, so measure your puff pastry and see what best gives you 3 x 3-inch squares
• Place a tablespoon or more of filling on the top half of the square staying clear of the edges
• Fold the other half over and seal the edges. If the puff pastry is dry, brush the edge with some of the beaten egg.
• Use the tines of a  fork to seal and mark edges so they look nice as well as won't open during baking.
• Place the pastry on a baking tray and into the fridge to chill for at least 20 minutes
  Tip- these can be made up to 2 days ahead and kept in the fridge or frozen unbaked like this for up to a month. Bake from chilled, not frozen.

Meat Patties - Meat Stuff Puff Pastry

Bake the puffs

• Preheat the oven at 200 C / 400 F and brush the puffs with the remaining beaten egg.
  Tip - beaten egg gives a nice golden color. For a darker brown color use egg yolk with 2 tablespoon of milk.
• Bake in the preheated hot oven on the middle rack for about 18 to 20 minutes until golden and puffed up.
• Cool on a wire rack for at least 10 minutes before you serve.
• Serve with ketchup, mayonnaise, or chilly sauce

Meat Patties - Meat Stuff Puff Pastry

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Tip for making these puffs

• Do not add too much or too little filling. Too much will not let you seal the edges properly so they will open up when baking. Too little will bake hollow on the inside. So add just enough. You want to have a good balance of meat and pastry in each bite.
• When you take them out of the oven, cool on a wire rack so the heat won't make them soggy on the underside.
• An Alternate Method to filling these puffs. (image below)
  • Sometimes I have way too many to make for a party and need a quick version. I roll one long strip of puff pastry on the baking tray.
  • Add the filling, fold over and seal as described above.
  • Chill it for a few minutes in the fridge.
  • Once chilled I cut the long strip into smaller puffs.
  • Egg-wash and bake as described above.
• Puff pastry bakes best when chilled so always ensure you place your puff pastry in the fridge for at least 10 minutes before you bake it. This way the chilled butter between the layers will give you a nice flaky crust.
• Make-ahead - These are great to make ahead if you planning a party. You can fill the puffs, seal them, and leave them in the fridge for up to 2 days or in the freezer for a month before baking.  Thaw in the fridge for an hour or two before you bake them.

You may also like

• Classic Puff Pastry from Scratch - Pate Feuillettee

• Easy Samosa Recipe

• Potato Stuffed Pita Bread

• Homemade Ham and Cheese Stuffed Bread

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Printable Recipe

Description

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.

• ▢ 1 sheet (1 sheet) Puff pastry

Filling

• ▢ ½ lb (250 g) Ground meat (beef, turkey or chicken thighs)
• ▢ 1 tablespoon Cooking oil
• ▢ ½ Onion (chopped fine)
• ▢ 1 teaspoon Garlic (minced)
• ▢ 1 teaspoon Ginger (grated)
• ▢ ½ teaspoon Cinnamon powder
• ▢ ½ teaspoon Cumin powder
• ▢ ¼ teaspoon Paprika powder
• ▢ ¼ cup Cilantro / parsley (chopped)
• ▢ 1 tablespoon Lemon juice
• ▢ ½ teaspoon Salt ((or to taste))
• ▢ ½ teaspoon Pepper

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• Thaw frozen puff pastry but keep it chilled at all times.

  Tip - I fine opening up the puff pastry sheet on a baking tray and letting it chill is the best way to work with it.

Filling

• In a skillet over medium heat, add the oil and saute onions, ginger, garlic until onions are translucent.

• Add ground meat and spices. Stir the meat well with a flat spatula and break the meat apart so there are lumps.

• Season with salt and pepper. Continue cook on medium heat until all the liquid is absorbed and the meat is cooked through.

  Tip - you want the ground beef to be as dry as possible or it will be difficult to fill in the puff pastry. Turn the heat up as necessary.

• Add lemon juice and chopped herbs.

• Taste and adjust seasoning  - set aside to cool completely.

• Beat the egg. Add half of the beaten egg to the cooled ground beef mixture and save the other for eggwash.]

  Tip - adding an egg to the ground beef helps keep the filling in place. This prevents the filling from falling off with every bite.

Fill Pastry

• Dust the rolling pin with flour, lightly dust the puff pastry with flour and roll the chilled puff pastry into 16 x 16 inches or 12 x 12 inches large square

  Tip - do not use too much flour on the puff pastry. If the puff pastry is sticky it means it needs to be chilled.

• Then use a ruler and pizza wheel to measure and cut 16 or 12 equal squares each about 3 x 3-inch. (see video)

  Tip - the size here is a guide, so measure your puff pastry and see what best gives you 3 x 3-inch squares

• Place a tablespoon or more of filling on the top half of the square staying clear of the edges

• Fold the other half over and seal the edges. If the puff pastry is dry, brush the edge with some of the beaten egg.

• Use the tines of a  fork to seal and mark edges so they look nice as well as won't open during baking.

• Place the pastry on a baking tray and into the fridge to chill for at least 20 minutes

  Tip - these can be made up to 2 days ahead and kept in the fridge or frozen unbaked like this for up to a month. Bake from chilled, not frozen.

Bake the Puffs

• Preheat the oven at 200 C / 400 F and brush the puffs with the remaining beaten egg.

  Tip - beaten egg gives a nice golden color. For a darker brown color use egg yolk with 2 tablespoon of milk.

• Bake in the preheated hot oven on the middle rack for about 18 to 20 minutes until golden and puffed up.

• Cool on a wire rack for at least 10 minutes before you serve.

• Serve with ketchup, mayonnaise, or chilly sauce

• Do not add too much or too little filling. Too much will not let you seal the edges properly so they will open up when baking. Too little will bake hollow on the inside. So add just enough. You want to have a good balance of meat and pastry in each bite.
• When you take them out of the oven, cool on a wire rack so the heat won't make them soggy on the underside.
• An Alternate Method to filling these puffs.
  • Sometimes I have way too many to make for a party and need a quick version. I roll one long strip of puff pastry on the baking tray.
  • Add the filling, fold over and seal as described above.
  • Chill it for a few minutes in the fridge.
  • Once chilled I cut the long strip into smaller puffs.
  • Egg-wash and bake as described above.
• Puff pastry bakes best when chilled so always ensure you place your puff pastry in the fridge for at least 10 minutes before you bake it. This way the chilled butter between the layers will give you a nice flaky crust.
• Make-ahead - These are great to make ahead if you planning a party. You can fill the puffs, seal them, and leave them in the fridge for up to 2 days or in the freezer for a month before baking.  Thaw in the fridge for an hour or two before you bake them.

Serving: 51- grams Calories: 173- kcal Carbohydrates: 10- g Protein: 7- g Fat: 11- g Saturated Fat: 3- g Polyunsaturated Fat: 5- g Monounsaturated Fat: 0- g Trans Fat: 0- g Cholesterol: 25- mg Sodium: 67- mg Potassium: 0- mg Fiber: 0- g Sugar: 0- g Vitamin A: 0- IU Vitamin C: 0- mg Calcium: 0- mg Iron: 0- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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