Of course! These Easy Puff Pastry Beef and Cheese Rolls are a guaranteed crowd-pleaser. They’re flaky, savory, and perfect as an appetizer, snack, or even a main course with a side salad. Using store-bought puff pastry makes them incredibly simple to prepare.Pastry recipes
Here is a detailed, recipe-formatted guide.
Easy Puff Pastry Beef and Cheese Rolls
These rolls feature a flavorful, spiced beef filling wrapped in buttery, golden puff pastry. They are the ultimate easy-to-make, impressive-to-serve dish.
Yield: 12-15 rollsPastry recipes
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Ingredients
For the Filling:
· 1 tablespoon olive oil
· 1 small onion, finely diced
· 2 cloves garlic, minced
· 1 pound (450g) ground beef
· 2 tablespoons tomato paste
· 1 teaspoon paprika
· 1 teaspoon dried oregano
· ½ teaspoon ground cumin (optional, but adds great flavor)
· Salt and freshly ground black pepper to taste
· ¼ cup (60ml) beef broth or water
· 2 tablespoons fresh parsley, chopped
For Assembly:
· 1 sheet (approx. 8 oz / 225g) frozen puff pastry, thawed according to package directions
· 1 cup (4 oz / 113g) shredded cheese (a mix of mozzarella and cheddar is perfect, or use your favorite like provolone or gouda)
· 1 large egg, beaten (for egg wash)
· Sesame seeds or everything bagel seasoning (optional, for garnish)
Instructions
Prepare the Filling:
· Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
· Add the minced garlic and cook for another 30 seconds until fragrant.
· Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink. Drain off any excess grease.
· Stir in the tomato paste, paprika, oregano, cumin, salt, and pepper. Cook for 1 minute to toast the spices.
· Pour in the beef broth (or water) and let it simmer for 2-3 minutes, allowing the liquid to be absorbed. This creates a moist but not soggy filling.
· Remove from heat and stir in the chopped parsley. Let the filling cool completely. (This is crucial! A hot filling will melt the pastry and make it soggy and difficult to roll.)
Prepare the Pastry:
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· Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
· On a lightly floured surface, unfold the thawed puff pastry sheet. Gently roll it out just enough to smooth any creases and create a rectangle roughly 10×12 inches.
Assemble the Rolls:
· Spread the cooled beef filling evenly over the entire surface of the pastry sheet, leaving a ½-inch border around the edges.
· Sprinkle the shredded cheese evenly over the beef filling.
· Starting from one of the longer sides, tightly roll the pastry up into a log, like a jelly roll. Seal the edge by pinching it gently onto the log.
· Place the log seam-side down on the prepared baking sheet.
Shape, Cut, and Bake:
· Brush the entire log generously with the beaten egg wash. This will give it a beautiful golden color.
· If desired, sprinkle sesame seeds or everything bagel seasoning over the top.
· For a softer crust: Use a sharp knife to score shallow cuts about 1-inch apart along the top of the log. This is where you will cut after baking.
· For individual rolls (recommended): Use a sharp serrated knife to slice the log into 1-inch thick rounds. Place the rounds cut-side up on the baking sheet, about 1 inch apart.
· Bake for 18-22 minutes (if cut into rounds) or 20-25 minutes (if baking the whole log), until the pastry is puffed and deep golden brown.
Serve:
· Remove from the oven and let cool on the baking sheet for 5 minutes before serving. They are delicious warm or at room temperature.
Chef’s Notes & Tips for Success:
· Thawing Puff Pastry: The best way to thaw puff pastry is in the refrigerator overnight. If you’re short on time, leave it at room temperature for about 30-40 minutes. It should be pliable but still cold to the touch.
· Cool the Filling: This is the most important step! If the filling is warm, it will melt the butter in the pastry, preventing it from puffing properly and making it greasy.
· Sealing the Edge: To ensure the log doesn’t unroll during baking, you can brush a little egg wash along the inner edge before you start rolling. The egg wash acts as a glue.
· Sharp Knife: Use a sharp serrated or knife to cut the rolls. A dull knife will squish the pastry layers. For the cleanest cuts, you can chill the assembled log for 15-20 minutes before slicing.
· Make-Ahead: You can assemble the entire log, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before slicing and baking. You can also freeze the unbaked log for up to 3 months. Slice and bake from frozen, adding a few extra minutes to the baking time.
· Dipper: Serve with a side of warm marinara sauce, ranch dressing, or a garlic yogurt dip for dipping.Pastry recipes
Enjoy your incredibly flaky, cheesy, and savory homemade pastry rolls
Easy Puff Pastry Beef and Cheese Rolls
