Puff Pastry Tacos

15 mins
Serves 10
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Directions

  1. 1Preheat the oven to 200°C/400°F.
  2. 2Add olive oil to a large pan over medium-high heat and add the beef.
  3. 3Break up the beef with a wooden spoon and when it begins to brown, stir in the taco seasoning.
  4. 4Continue frying until the beef is cooked.
  5. 5Add tomato puree and water to the beef.
  6. 6Continue frying for another minute until the water soaks up and the beef is thick and juicy.
  7. 7If you have time, leave the beef to cool, at least until it stops steaming.
  8. 8Line 2 baking trays with baking paper.
  9. 9Slice one of the puff pastry sheets into 8 even-sized rectangles, then slice 2 more out of the second sheet.
  10. 10Sprinkle the grated cheese in 10 mounds on the baking paper, in the same shape as the pastry but slightly smaller.
  11. 11Top the cheese mounds with the cooked beef.
  12. 12Place the puff pastry over the top of the beef and cheese and press around the outside to secure the filling.
  13. 13Brush the pastry with the beaten egg wash.
  14. 14Bake for 15 minutes, or until deep golden and crispy.
  15. 15While the tacos are baking, prepare your desired taco toppings.
  16. 16To make the simple sauce, mix sour cream with sriracha until well combined.
  17. 17Once baked, flip the puff pastry tacos over using a spatula.
  18. 18Top the tacos with your favorite toppings, including lettuce, avocado, red onion, tomato, jalapeños, cilantro, and the prepared sauce.
  19. 19Squeeze fresh lime juice over the topped tacos before serving.

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 Grated Cheese
  • 1 Egg, beaten
  • 1 150g/5oz pot Sour Cream
  • 2 tbsp Sriracha
  • Taco toppings
  • Lettuce
  • Avocado
  • Red onion
  • Tomato
  • Jalapeños
  • Coriander
  • Lime

Equipment

large panwooden spoonbaking traysbaking paperspatula

Tips

  • If the pastry does not lift off the baking paper easily, bake a little longer to help the crust form. If it still doesn't, you can cut around each pastry, then individually flip them over and remove the paper.
  • You can use a store-bought taco seasoning packet as an alternative to mixing individual spices.
  • 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.
  • Keep puff pastry in the fridge until needed.
  • Cheddar/Monterey Jack work great for cheese.
Puff Pastry Tacos | Clip Recipe