Savory flaky puff roll (Printable Version)
Golden puff pastry wrapped around a flavorful blend of meat, vegetables, and herbs for a tasty snack.
# What You Need:
→ Filling
01 - 10.5 oz ground beef or pork
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 medium carrot, grated
05 - 1.75 oz baby spinach, chopped
06 - 1 tsp dried oregano
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 1 tbsp olive oil
→ Pastry
11 - 1 sheet (8.8 oz) ready-rolled puff pastry, thawed if frozen
12 - 1 egg, beaten (for brushing)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic for 2 minutes until softened.
03 - Add ground beef or pork to the skillet. Cook until browned, breaking apart any clumps with a spoon.
04 - Stir in grated carrot, chopped spinach, dried oregano, smoked paprika, salt, and black pepper. Cook for an additional 3 to 4 minutes until vegetables soften. Remove from heat and allow to cool for 5 minutes.
05 - Roll out the puff pastry on a lightly floured surface. Spread the cooled filling lengthwise along one edge, leaving a ¾-inch border.
06 - Carefully roll the pastry over the filling, sealing the edge with a little beaten egg. Place the roll seam-side down on the prepared baking sheet.
07 - Brush the top of the roll with the beaten egg. Using a sharp knife, make diagonal slashes across the surface to allow steam to escape during baking.
08 - Bake in the preheated oven for 25 to 30 minutes until golden brown and crisp.
09 - Allow the roll to cool slightly before slicing into portions and serving.
# Expert Advice:
01 -
- It feels like sharing a delicious homemade surprise that everyone will ask about again and again
- The mix of seasoned meat and vegetables tucked into buttery pastry makes it a perfect anytime treat
02 -
- Using slightly cooled filling before assembling keeps the pastry from getting soggy
- Scoring the top is key—it lets steam escape and keeps your roll crisp
03 -
- Don't rush cooling the filling or you risk soggy pastry
- The beaten egg glaze is the secret to irresistible golden color