Ingredients Breakdown
For the Filling:
- 1 tablespoon olive oil or butter – for sautéing
- 1 medium onion, finely chopped (about 120g)
- 1 teaspoon dried basil – adds aroma and a sweet herbal note
- 300g minced meat – use ground beef, chicken, or pork; lean is fine, but not extra-lean (you want a little fat for moisture)
- Salt and black pepper, to taste – start with ½ tsp salt and ¼ tsp pepper, adjust as needed
- 100g grated cheese – use cheddar, mozzarella, or a blend; sharp cheese = more flavor
- 1 small bunch fresh parsley, chopped (about 2 tablespoons) – adds freshness and color
For the Pastry:
- 1 sheet puff pastry – thawed if frozen (usually about 250g per sheet)
- Flour – for dusting surface while rolling
Butter or parchment paper – for lining the baking sheet
Optional:
1 egg yolk + 1 tablespoon milk – for egg wash to create a glossy, golden top
Step-by-Step Instructions
- Step 1: Prepare the Filling
Heat oil or butter in a skillet over medium heat. - Add finely chopped onion and dried basil. Cook for 3–5 minutes, stirring occasionally, until soft and lightly golden.Tip: Don’t rush this part. A nicely caramelized onion adds sweetness and depth.
- Add the minced meat, breaking it up with a spatula or spoon. Cook until browned and fully cooked (about 7–10 minutes).
- Season with salt and pepper to taste.
- Remove from heat. Stir in chopped parsley. Let the mixture cool to room temperature.
- Why cool? Hot filling can melt the pastry prematurely and cause sogginess.
Step 2: Prep the Puff Pastry
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it with butter.
Lightly flour a clean work surface.
Unroll or roll out the puff pastry sheet to about 1/8-inch (3mm) thickness.
Too thick = undercooked base; too thin = risk of tears.
Cut into rectangles or squares (approx. 4–5 inches wide). You should get 6–8 pieces from one sheet.
Step 3: Assemble the Pastries
- Spoon 1–2 tablespoons of the cooled meat filling into the center of each pastry square.
- Top each with 1 tablespoon grated cheese.
- Fold the pastry over to create a triangular or rectangular shape, depending on your cut.
- Press the edges with a fork to seal firmly.A tight seal is key — it keeps the filling inside and steam helps it puff.
- (Optional) Brush with egg wash for a glossy, bakery-style finish. Use a pastry brush or fingers.
- Arrange the pastries on the prepared baking sheet, spacing them slightly apart.
Step 4: Bake to Perfection
Place the tray in the preheated oven (190°C / 375°F).
Bake for 20–25 minutes, or until the tops are deep golden brown and puffed.
Let them rest 5 minutes before serving — the filling will be very hot!
️ Serving Suggestions
Serve warm with a green salad for a light lunch
Offer with a dipping sauce: Greek yogurt with garlic, ketchup, chili sauce, or herbed mayo
Make mini versions for party appetizers
Nutritional Info (Per Pastry, Approximate)
- Calories: 270–310
- Protein: 10–14g
- Fat: 18–22g
- Carbs: 15–18g
Values vary depending on meat and cheese used.
