Ground Beef Puff Pastry with Mushroom Sauce
Super crispy ground beef puff pastry covered with a thick and flavorful mushroom sauce.
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Servings: 4
INGREDIENTS
- 4 large square puff pastry sheets at room temperature, placed on a plastic wrap or parchment paper
- 1 egg, beaten for brushing
- ⅓ cup sesame seeds
Filling:
- 2 large onions, chopped
- ⅓ cup oil
- 1 pound/500 grams ground beef (optional: add little bit of lamb fat to enhance flavor)
- 8 fresh button mushrooms, chopped
- ½ teaspoon salt
- ⅓ teaspoon ground black pepper
- ½ teaspoon Baharat
- ½ teaspoon shawarma spice blend
- ½ teaspoon red chili flakes
Mushroom sauce:
- 2 onions, chopped
- 8 fresh button mushrooms, sliced
- 2 tablespoons mushroom bouillons / mushroom stock powder
- ⅓ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon paprika
- 1½ cups boiling water
INSTRUCTIONS
Pastry:
- Heat up the oil in a frying pan. Fry the onions with a pinch of salt until they are golden.
- Add the ground beef and mix for 5 minutes while breaking the meat chunks.
- Add in the mushrooms, mix well and season right away. Sauté everything for 5 more minutes, then transfer to a bowl and let the mixture cool off.
- Preheat the oven to 340 °F (170 °C).
- Place the puff pastry sheet on a plastic wrap. Arrange the filling mixture across one end of each sheet as shown in the video. Roll the sheet inwards and tighten after each time you roll.
- Place the rolled pastry sheets on a sheet pan lined up with parchment paper. Make diagonal cuts on each roll, then brush with the egg and sprinkle sesame seeds.
- Bake for 20-25 minutes, or until the rolled pastries are golden. Remove from the oven and let it rest for 10 minutes.
Mushroom sauce:
- In a small pot, fry the onions until they turn translucent, about 3 minutes.
- Add the sliced mushrooms and sauté for 3 minutes.
- Add the spices and sauté for a minute to open up their aromas.
- Pour in the boiling water, stir well and cook for 7 minutes. Cover the beef pastries with the sauce and serve.
MY NOTES
Frequently Asked Questions
| I don’t have mushroom bouillons or stock powder, is it okay if I skip those? Sure, it will only affect the intensity of the mushroom flavor, but it is not a necessity. You’ll enjoy the sauce either way. |
