UPSIDE DOWN PUFF PASTRY TACOS

Serves 10
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Directions

  1. 1Preheat the oven to 200°C (400°F).
  2. 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.
  3. 3Once the beef starts to brown, stir in the taco seasoning and continue frying until the beef is cooked.
  4. 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.
  5. 5Line two baking trays with baking paper.
  6. 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.
  7. 7Sprinkle grated cheese in 10 mounds on the baking paper, slightly smaller than the pastry size.
  8. 8Top each cheese mound with the cooked beef.
  9. 9Place the puff pastry rectangles over the beef and cheese, pressing around the outside to secure the filling.
  10. 10Brush the top of each puff pastry with beaten egg wash.
  11. 11Bake the puff pastry tacos for 15 minutes, or until they are deep golden and crispy.
  12. 12While the tacos are baking, prepare the sauce by mixing sour cream with Sriracha.
  13. 13Once baked, flip the puff pastry tacos over using a spatula.
  14. 14Top each taco with your favorite toppings, such as shredded lettuce, sliced avocado, diced red onion, diced tomato, and sliced jalapeños.
  15. 15Drizzle the Sriracha-sour cream sauce over the toppings and sprinkle with fresh cilantro.
  16. 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.