Savory Puff Pastry Rolls with Ground Meat and Melted Cheese

About This Recipe

These puff pastry spirals marry flaky, buttery layers with a savory ground-meat filling and strands of melted cheese. Golden-brown and irresistibly crispy, they work equally well as an elegant appetizer, a picnic snack or a simple light meal for two.

Why You’ll Love This Recipe

• Contrast of Textures: Crisp, airy pastry giving way to a juicy, well-seasoned meat interior.
• Make-Ahead Friendly: Assemble in advance and refrigerate or freeze; bake just before serving.
• Effortless Presentation: Uniform spirals look bakery-quality with minimal hands-on work.
• Party-Ready: Perfect finger food for gatherings—guests can grab and go.

Ingredients

• 1 sheet (≈8 oz) frozen puff pastry, fully thawed
• ½ lb ground meat (beef, or turkey)
• 1 small onion, finely diced
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• ½ tsp dried oregano
• 1 cup shredded cheese (cheddar, mozzarella or a blend)
• 1 egg, beaten (for egg wash)
• 1 Tbsp all-purpose flour (for dusting)

Step-by-Step Instructions

1. Preheat and Prep

Preheat the oven to 400 °F (200 °C). Prepare your baking sheet by covering it with parchment paper or a silicone baking mat.

2. Cook the Filling

Heat a medium skillet over medium flame. Add the ground meat and break it up with a spatula, cooking until no pink remains (about 5 minutes). Stir in the diced onion and garlic; sauté until the onion is soft and translucent (2–3 minutes). Drain any excess fat, then return the pan to low heat. Season with salt, pepper, Worcestershire sauce and oregano; stir to combine. Transfer the mixture to a bowl and let cool for 5 minutes.

3. Roll Out the Pastry

Lightly dust your work surface with flour, then lay out the thawed puff pastry. Gently roll it into a 10 × 12 inch rectangle, keeping the thickness even for uniform baking.

4. Assemble the Rolls

Evenly spread the cooled meat mixture over the pastry, leaving a ½ inch clear border along the long edge. Sprinkle the shredded cheese in an even layer atop the meat. Starting at the opposite long side, roll the pastry up into a tight log, pressing the seam gently to seal. Brush a little water along the final edge to help it stick.

5. Slice and Glaze

With a sharp knife, cut the log into 1 inch–thick rounds. Place each spiral cut-side up on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the beaten egg to ensure a glossy, golden finish.

6. Bake to Perfection

Bake for 20–25 minutes, or until the pastry is deeply golden and puffed. Rotate the sheet halfway through baking if your oven runs hot at the back. Let the rolls rest on the pan for 5 minutes before transferring to a wire rack or serving platter.

FAQ

Can I use pre-cooked meat?

Absolutely. Chop leftover roast or grilled meat finely, toss with the same seasonings, cool completely and proceed with assembly.

How do I prevent soggy bottoms?

Ensure the filling is well-drained and cooled before spreading on the pastry. A chilled or room-temperature meat mixture helps the dough puff properly.

Can I freeze these rolls?

Yes—freeze the unbaked, egg-washed spirals on a tray until solid, then transfer to a freezer bag. When ready, bake from frozen and add 2–3 minutes to the bake time.

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You Must Know

• Keep puff pastry cold until you’re ready to roll for maximum lift.
• Don’t overfill; too much filling can cause leaks.
• Allow the meat to cool slightly to protect the butter layers in the dough.

Storage Tips

• Refrigerator: Store baked rolls in an airtight container for up to 3 days.
• Reheating: Warm in a 350 °F oven for 5–7 minutes to restore crispiness.
• Freezing Baked Rolls: Freeze cooled, baked spirals in a sealed bag for up to 1 month; thaw overnight in the fridge and re-crisp in the oven.