UPSIDE DOWN PUFF PASTRY TACOS
Serves 10
Directions
- 1Preheat the oven to 200°C (400°F).
- 2Add olive oil to a large pan and brown the lean minced/ground beef over medium-high heat, breaking it up with a wooden spoon.
- 3Once the beef starts to brown, stir in the taco seasoning and continue frying until the beef is cooked.
- 4Add tomato puree and a dash of water to the beef, and fry for another minute until the water is absorbed and the beef is thick and juicy.
- 5Line two baking trays with baking paper.
- 6Slice one puff pastry sheet into 8 even-sized rectangles, then slice 2 more from the second sheet to make a total of 10 pieces.
- 7Sprinkle grated cheese in 10 mounds on the baking paper, slightly smaller than the pastry size.
- 8Top each cheese mound with the cooked beef.
- 9Place the puff pastry rectangles over the beef and cheese, pressing around the outside to secure the filling.
- 10Brush the top of each puff pastry with beaten egg wash.
- 11Bake the puff pastry tacos for 15 minutes, or until they are deep golden and crispy.
- 12While the tacos are baking, prepare the sauce by mixing sour cream with Sriracha.
- 13Once baked, flip the puff pastry tacos over using a spatula.
- 14Top each taco with your favorite toppings, such as shredded lettuce, sliced avocado, diced red onion, diced tomato, and sliced jalapeños.
- 15Drizzle the Sriracha-sour cream sauce over the toppings and sprinkle with fresh cilantro.
- 16Serve the puff pastry tacos with lime wedges and enjoy.
Ingredients
- Olive Oil
- 500 g Lean Minced/Ground Beef
- 1 heaped tbsp Tomato Puree (tomato paste in US)
- 2 tbsp Water
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 0.5 tsp 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 Sriracha
- taco toppings
Equipment
large panwooden spoonbaking traysbaking paperspatula
Tips
- If you don’t want to buy an extra sheet of pastry for 2 extra tacos, you can just make 8 and have a little meat leftover.
- If the pastry doesn't lift off the baking paper, bake a little longer to help the crust form, or cut around each pastry and individually flip them over to remove the paper.
- For the cheese, a spicy 4 cheese mix, Cheddar, or Monterey Jack work great.
- Keep puff pastry in the fridge until needed.
- Leave the cooked beef to cool, at least until it stops steaming, if you have time, for better handling.
- You can use store-bought seasoning packets if preferred, instead of individual spices.
- Prep toppings and make the sauce while the pastry bakes to save time.
- Press around the outside of the pastry to secure the filling, it doesn’t have to be perfect.
- The sauce is a simple mixture of sour cream and Sriracha for an easy and delicious topping.
- Feel free to add your favorite taco toppings for customization and variety, such as lettuce, avocado, red onion, tomato, and jalapeños.
- The recipe creates golden and crispy puff pastry tacos, perfect for a fun and delicious meal.
- Ensure the beef is thoroughly cooked and thick/juicy before assembling the tacos.
- Make sure to brush the pastry with egg wash for a golden finish and to help with the crispiness.
- The puff pastry tacos are super delicious and fun to make, offering a unique twist on traditional tacos.
- This recipe uses a “neat little hack” for making the most delicious tacos.
- The puff pastry provides a golden and crispy shell for the tacos.
- This recipe creates a taco that is a treat to eat, especially if you haven't tried them like this before.
- The tacos are topped with a variety of fresh ingredients like lettuce, avocado, red onion, tomato, and jalapeños.
- The video shows the tacos being served with lime wedges and the Sriracha-sour cream sauce on the side for dipping or drizzling.
- The puff pastry is baked until it is golden and crispy, forming the base of the taco.
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