Beef Puff Pastry Rolls

Description

These beef puff pastry rolls are made with juicy, well-seasoned ground beef wrapped in layers of flaky, buttery puff pastry and baked until golden brown. Crispy on the outside and rich on the inside, they are perfect as appetizers, party snacks, or a light main dish.

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Ingredients (Makes 12–15 rolls)

For the filling

• 400 g ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon soy sauce or Worcestershire sauce

• 1 tablespoon ketchup or BBQ sauce

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried thyme or oregano

• 1 tablespoon breadcrumbs (optional, for juiciness)

For the pastry

• 2 sheets puff pastry, thawed

• 1 egg, beaten (for egg wash)

Optional garnish

• Fresh parsley, finely chopped

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Instructions

Step 1: Prepare the beef filling

1. In a bowl, combine ground beef, onion, garlic, soy sauce (or Worcestershire), ketchup, salt, pepper, paprika, herbs, and breadcrumbs.

2. Mix well until evenly combined.

3. Set aside.

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Step 2: Prepare the puff pastry

1. Preheat the oven to 200°C / 400°F.

2. Line a baking tray with parchment paper.

3. Roll out the puff pastry slightly and cut each sheet into long rectangles.

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Step 3: Assemble the rolls

1. Spoon a line of beef filling along one long edge of each pastry rectangle.

2. Roll the pastry tightly around the filling to form a log.

3. Seal the edge by pressing gently.

4. Cut each log into bite-sized pieces (about 4–5 cm long).

5. Place rolls seam-side down on the baking tray.

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Step 4: Bake

1. Brush the tops with beaten egg for a golden finish.

2. Bake for 18–22 minutes, until puffed and deep golden brown.

3. Remove from oven and rest for 5 minutes.

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Serve

• Sprinkle with chopped parsley.

• Serve warm with ketchup, chili sauce, or BBQ sauce.

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Tips

• Do not overfill to prevent leakage.

• Chilling the rolls for 10 minutes before baking helps keep their shape.

• Can be frozen unbaked and baked straight from frozen (add 5–7 minutes).