This flaky, golden pastry is filled with juicy seasoned minced meat, melted cheese, fresh parsley, and tender boiled eggs. Perfect for lunch, dinner, or as a party appetizer.
Ingredients
For the filling
1 sheet puff pastry (thawed if frozen)
1 tablespoon butter or oil (for greasing and cooking)
1 medium onion, finely chopped
1 teaspoon dried basil
300 g minced meat (beef, chicken, or pork)
Salt and black pepper to taste
100 g grated cheese (mozzarella, cheddar, or a mix)
1 small bunch fresh parsley, finely chopped
2 boiled eggs, chopped
For brushing
1 egg (beaten)
Instructions
- Prepare the filling
Heat a tablespoon of oil or butter in a skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and translucent.
Add the minced meat and cook until fully browned, breaking it apart with a spoon. Season with salt, black pepper, and dried basil. Cook until the meat is done and any excess liquid has evaporated. Remove from heat and let it cool slightly.
Once cooled, stir in the chopped parsley, grated cheese, and chopped boiled eggs. Mix well.
- Prepare the pastry
Preheat your oven to 180°C (350°F). Grease a baking tray lightly with butter or line it with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface if needed. Place it on the prepared baking tray.
- Fill and shape
Spread the meat mixture evenly over half of the pastry, leaving a small border around the edges. Fold the other half over the filling to create a rectangle or roll it up like a log, depending on your preferred shape.
Seal the edges by pressing them with a fork. Make a few small slits on top to allow steam to escape.
- Brush and bake
Brush the top with beaten egg for a golden finish.
Bake for 25–30 minutes, or until the pastry is puffed and beautifully golden brown.
- Serve
Let it cool slightly before slicing. Serve warm with a fresh salad or yogurt sauce.
Enjoy your crispy, cheesy, savory puff pastry.