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Ground Beef Puff Pastry with Mushroom Sauce

5 from 2 votes
Eilana Tal – @eilanatal
Super crispy ground beef puff pastry covered with a thick and flavorful mushroom sauce.
Servings: 4


  • 4 large square puff pastry sheets at room temperature, placed on a plastic wrap or parchment paper
  • 1 egg, beaten for brushing
  • cup sesame seeds


  • 2 large onions, chopped
  • 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
  • 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
  • teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon paprika
  • cups boiling water



  • 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.


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.

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