Ground Beef Puff Pastry Rolls

5 from 3 votes

Delight your guests with easy ground beef puff pastry rolls, filled with seasoned beef and melty cheese - perfect for any gathering! (Makes 2 large stuffed rolls)

Prep Time10

Cook Time30

Total Time40

Course: Appetizers/ Snacks, Mains

Cuisine: American

Servings: servings

Calories: 711kcal

Author: HWC Magazine

Equipment

baking sheet
Rolling Pin or wine bottle
parchment paper

Ingredients

Ground Beef Mixture

1 tablespoon olive oil
½ cup onion chopped
2 cloves garlic finely minced
1.5 pounds ground beef
(Mince)
1 teaspoon thyme
¼ cup red wine or beef broth
2 teaspoon Worcestershire sauce
2 tablespoons sour cream
salt and pepper to taste

Puff Pastry Roll

2 sheets puff pastry dough
Thawed. We used Pepperidge Farms - The frozen dimension of Puff Pastry Sheets is approximately 9.75” X 10.5” X 3/16” and the product comes folded in thirds.
2 cups cheese grated (we like either a cheddar or Colby jack) Use whatever you enjoy.
1 egg beaten

US Customary - Metric

Instructions

Preheat oven to 400°F (204°C). Spray cooking sheet with cooking spray or line with parchment paper. Thaw 2 puff pastry sheets - see notes below.
In a medium sized frying pan, spray pan with cooking spray and cook garlic and shallots until aromatic.
Add ground beef (mince) and cook until brown. Drain oil from beef mixture.
Add fresh thyme, red wine (or beef broth) and Worcestershire sauce into cooked beef and cook about 2-3 minutes until juices are reduced.
Add sour cream to beef mixture and turn off burner.
Allow Beef to cool off. (I cheated a little and put my beef mixture in the freezer to hurry up the process)

This recipe makes 2 large whole beef and cheese stuffed pastry rolls. Therefore, you will be using one puff pastry sheet for each roll. In addition, you will be splitting the cooked beef mixture, cheese and egg wash ingredients between the 2 rolls.

Roll out the puff pastry sheet out to approximately a 12 inch square and to take out the creases. Repeat the process with second puff pastry sheet. (To prevent sticking, use a small amount of flour on your rolling pin or place the puff pastry between 2 pieces of parchment paper.)
Spread ½ of the ground beef mixture over top of each puff pastry dough leaving about 1- 1.5 inches on sides. Do not overfill! Brush a little egg wash along the sides of the beef.
Sprinkle 1 cup of grated cheese on top of the beef mixture for each roll.
Roll up the beef puff pastry. Fold the side edges of the puff pastry sheet over the seasoned beef and cheese filling. Then, start on end and slowly and carefully roll up. Use your fingers to pinch and the seal ends and sides.
With a small brush paint egg wash on the rolled puff pastry with beef. This will make the crust nice and golden brown. We like to add a couple of small fork holes on top to allow a place for the steam to escape. Repeat this process with the second roll.
Place both of the ground beef pastry rolls on a greased or parchment paper lined cooking sheet at least a couple of inches apart. Bake uncovered between 25-30 minutes or until crust is golden brown and the pastry is puffed up. (If the pastry browns too quickly before puffing up, tent lightly with a sheet of aluminum foil and continue baking.)
Cut the cheesy beef puff pastry roll into 2 inch sections. Serve the ketchup, mustard and pickles, if desired. Enjoy!

Video

Notes

Recipe Tips and Hacks

Puff pastry can be finicky. It needs to be thawed so it does not crack but it needs to be COLD to be worked with. Keep the second puff pastry sheet in the refrigerator until you can work with it.
Use two pieces of parchment paper (one under and one over) the puff pastry sheet to prevent sticking while rolling it flat. You can also use a little flour on your work surface and on your rolling pin.
Don’t overfill the puff pastry sheets with filling! Leave about 1- 1.5 inches (2.5 – 3.8 cm) around the edges. If you overfill, it will be difficult to roll. In addition, the beef puff pastry roll may burst open while baking in the oven.
Try not to roll it too tight or the puff pastry will not rise.
Slather the egg wash on the sides and edges before rolling to help seal. Add another brushing of egg all over the top so that the puff pasty gets a beautiful golden color while baking.
If the pastry dough is browning too quickly, cover loosely with aluminum foil and continue baking until the puff pastry puffs up.
Bake the ground beef puff pastry roll with the seam side down.
Make a few small pokes on the top of the puff pastry so that steam has a place to escape during the baking process.
If you wish, you can slice the rolls before baking. However, you will need at least 2 sheet pans and will have to bake at intervals - unless you have 2 ovens.

How to Thaw Puff Pastry?

There are 3 ways to thaw out frozen store-bought puff pastry.

Refrigerator Method: Remove the 2 individually wrapped puff pastry from the box. Place them on a plate and refrigerate for approximately 4 hours or until pliable. Do not remove the paper wrapping on the individual sheets until you are ready to use.

Room Temperature Method: Remove the puff pastry box from the freezer and remove the 2 individually wrapped puff pastry out of the box but don’t remove the wrapping on the individual pastry dough. Thaw at room temperature for approximately 30 minutes but not longer than 40 minutes.

Microwave Method – Remove one puff pastry sheet from the box and remove the external paper. Wrap loosely in a paper towel and microwave on high for 15 seconds. Turn and microwave for another 10-15 seconds. Assess to see if the puff pastry sheet can be opened easily without cracking. If the pastry dough still needs more heating, add 5 seconds at a time until just pliable.

Nutrition