Growing up, my mom always made her ground beef dishes the same way – shaped into patties or crumbled into spaghetti sauce. That’s just what you did with ground beef in our house. It wasn’t until I started experimenting in my own kitchen that I discovered you could wrap it in puff pastry.
The first time I tried making ground beef puff pastry, I was nervous about getting the temperature right and whether the meat would cook through. But I quickly learned that this combination is actually pretty forgiving. If you can brown ground beef and unfold pastry dough, you’re already halfway to making something that’ll have everyone at the table asking for seconds.
Why You’ll Love This Ground Beef Puff Pastry
- Quick preparation – Ready in under an hour, this recipe is perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
- Basic ingredients – You’ll only need everyday items like ground beef, onions, and simple seasonings, plus store-bought puff pastry that does all the fancy work for you.
- Kid-friendly meal – The flaky pastry wrapped around seasoned ground beef and melty cheese makes this a hit with children and adults alike – it’s like a fancy version of a hamburger!
- Make-ahead friendly – You can prepare the filling ahead of time and assemble just before baking, making it perfect for meal prep or entertaining.
What Kind of Ground Beef Should I Use?
For this puff pastry recipe, the package specifies 96% lean ground beef, but you actually have some flexibility here. While extra-lean beef (93-96% lean) will produce less grease, you could also use regular ground beef (80-85% lean) – just be sure to drain off any excess fat after cooking to prevent your pastry from getting soggy. Ground sirloin is another excellent choice that offers a good balance of flavor and lean meat content. If you’re buying from the butcher counter, ask them to grind your beef fresh and mention you’re using it for a pastry filling – they might have specific recommendations based on their current cuts.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps while still getting great results:
- Puff pastry: This is the one ingredient you shouldn’t substitute, as it’s essential for the recipe’s texture and structure. Just make sure it’s completely thawed before using.
- Ground beef: Feel free to use ground turkey, chicken, or pork instead. If using turkey or chicken, add an extra tablespoon of butter to make up for the lower fat content.
- Vidalia onion: Any sweet onion will work here, or you can use regular yellow or white onions. Red onions are okay too, but they’ll give a stronger flavor.
- White potatoes: You can use any potato variety – russet, red, or Yukon gold all work well. Just make sure they’re cooked until tender before adding to the filling.
- Grated cheese: The recipe works with most firm cheeses – try cheddar, mozzarella, provolone, or Swiss. Just avoid soft cheeses as they might make the pastry soggy.
- Egg wash: If you need an egg-free option, you can brush the pastry with milk or cream instead. The color won’t be as golden, but it’ll still help brown the crust.
Watch Out for These Mistakes While Baking
The biggest challenge when working with puff pastry is temperature control – using pastry that’s too warm will make it sticky and difficult to handle, while too cold pastry will crack and break when you fold it. For best results, let your puff pastry thaw in the refrigerator overnight and work with it while it’s still cool but pliable. Another common mistake is not draining the cooked ground beef properly, which can lead to a soggy bottom – make sure to remove excess fat after browning the meat, and let the filling cool completely before assembling to prevent the pastry from becoming damp. To ensure a golden-brown, flaky crust, don’t skip the egg wash, but also be careful not to let it drip down the sides of the pastry, as this can prevent proper rising. For the crispiest results, bake your pastries on a preheated baking sheet and make sure to cut small vents in the top to allow steam to escape during baking.
What to Serve With Ground Beef Puff Pastry?
These savory beef-filled pastries pair perfectly with simple sides that balance out their richness. A fresh green salad with cherry tomatoes and a light vinaigrette makes an excellent companion, cutting through the buttery pastry with its crisp textures. For a heartier meal, I like to serve these alongside roasted vegetables like carrots and Brussels sprouts, which complement the beef filling nicely. If you’re serving these for lunch, a cup of tomato soup on the side works great for dipping, especially on chilly days!
Storage Instructions
Keep Fresh: Once your ground beef puff pastry has cooled down completely, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. Pro tip: place a paper towel in the container to absorb any excess moisture and keep the pastry from getting soggy.
Freeze: These savory pastries are perfect for freezing! After baking and cooling, wrap each piece individually in plastic wrap, then place them in a freezer bag. They’ll keep well for up to 2 months. You can even freeze them unbaked – just add a few extra minutes to the baking time when you’re ready to cook them.
Warm Up: To get that fresh-baked taste back, pop your pastries in a 350°F oven for about 10-15 minutes if they’re from the fridge, or 15-20 minutes if frozen. The microwave works too, but the pastry won’t be as crispy. Just heat in 30-second intervals until warmed through.
| Preparation Time | 15-25 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 80-90 g
- Fat: 90-100 g
- Carbohydrates: 130-150 g
Ingredients
For the filling:
- 1/3 cup chopped Vidalia onion
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 3/4 tsp garlic seasoning (I like Lawry’s Garlic Salt with Parsley)
- 1/2 cup cubed cooked white potatoes
- 2 tbsp salted butter
- 16 oz lean ground beef
- 3/4 tsp black pepper
- 3/4 tsp onion seasoning
- 1/3 cup grated cheese (cheddar or Monterey Jack work well)
For the pastry:
- 17.3 oz thawed puff pastry (such as Pepperidge Farm brand)
For the egg wash:
- 1 tsp water
- 1 medium egg
Step 1: Cook the Filling
Begin by placing a large skillet over medium heat.
Add butter, followed by onions and potatoes.
Season with salt and pepper to taste, and cook for about 2 minutes until the onions start to soften.
Add in the ground beef and any remaining spices, cooking until the beef is browned and fully cooked.
Once done, remove the skillet from heat and set aside to cool slightly.
Step 2: Prepare the Puff Pastry
Preheat your oven to 400°F (200°C).
On a lightly floured surface, unroll the puff pastry into a 12×10-inch rectangle.
Using a pastry cutter or a sharp knife, cut the rectangle into 4 smaller rectangles.
This will form the base for each pastry pocket.
Step 3: Assemble the Pastry Pockets
Evenly spread the prepared beef mixture over each of the pastry rectangles, leaving a small border around the edges.
Sprinkle cheese over the beef mixture for added flavor.
Brush the inside edges of the pastry with an egg wash to create a seal.
Place another pastry rectangle on top of each filled base, and gently press down on the edges to seal.
Use a fork to crimp the edges for a decorative finish and ensure the pastry pockets stay closed.
Step 4: Prepare for Baking
Brush the tops of each pastry pocket with the remaining egg wash to encourage a golden-brown finish.
Repeat the assembly and sealing process until all pastries are prepared.
Transfer the assembled pastry pockets to a baking sheet lined with parchment paper to prevent sticking during baking.
Step 5: Bake and Serve
Bake the pastry pockets in the preheated oven for 20-22 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.
Once baked, allow the pastry pockets to cool slightly before serving.
Enjoy these delicious homemade pastry pockets warm!
