Puff Pastry Tacos
Serves 1
Directions
- 1Preheat the oven to 200C/400F.
- 2Add oil to a large pan over medium-high heat and add the beef.
- 3Break up the beef with a wooden spoon and when it begins to brown, stir in the seasoning.
- 4Continue frying until the beef is cooked, then add tomato puree and water.
- 5Continue frying for another minute until the water soaks up and the beef is thick and juicy.
- 6If you have time, leave the beef to cool until it stops steaming.
- 7Line 2 baking trays with baking paper.
- 8Slice one of the pastry sheets into 8 even-sized rectangles, then slice 2 more out of the second sheet.
- 9Sprinkle the cheese in 10 mounds in the same shape as the pastry (just a tiny bit smaller) then top with beef.
- 10Place the pastry over the top and press around the outside to secure the filling.
- 11Brush with egg wash.
- 12Bake for 15 minutes, or until deep golden and crispy.
- 13During this time, prep the toppings and make the sauce by mixing sriracha with sour cream.
- 14The pastry should lift straight off the baking paper when you slide a spatula underneath.
- 15If it doesn't, consider baking a little longer to help the crust form, or cut around each pastry, then individually flip them over and remove the paper.
- 16Add toppings and enjoy!
Ingredients
- Olive Oil
- 500 g Lean Minced/Ground Beef
- 1 heaped tbsp Tomato Puree (tomato paste in US)
- 2 tbsp to Water
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 0.5 tsp to Salt
- 0.5 tsp Sugar
- 0.5 tsp Cayenne Pepper
- 0.25 tsp Black Pepper
- 2 sheets Puff Pastry
- 200 g Cheese, grated
- 1 Egg, beaten
- 1 150g/5oz pot Sour Cream
- 2 tbsp to Sriracha
- taco toppings
Equipment
large panwooden spoon2 baking traysbaking paperspatulaoven
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