A crispy, golden shell with a rich, seasoned beef filling — this savory pastry is the perfect comfort snack or appetizer. Whether you’re serving it at a gathering or enjoying it as a midweek treat, this recipe delivers on flavor and simplicity.
Ingredients
For the Dough
- 200 grams (7 oz) heavy cream
- 2½ cups all-purpose flour
- Salt to taste (optional)
For the Filling
- 500 grams (17.6 oz) ground beef
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- Salt and black pepper to taste
- 1–2 tablespoons vegetable oil (for sautéing)
For Frying
- Neutral oil (vegetable or canola), enough for deep frying
Preparation Steps
Mixing the Dough
Start by preparing the pastry dough. In a large bowl, combine the heavy cream and all-purpose flour. Add a pinch of salt if desired.
Using your hands, mix the ingredients until a soft, smooth dough forms. If the dough feels sticky, gradually add a bit more flour, a tablespoon at a time, until it becomes pliable and manageable.
Once kneaded, transfer the dough into a clean plastic bag or wrap it in plastic wrap. Let it rest in the refrigerator for at least 20 minutes. This step allows the gluten to relax, making the dough easier to roll out later.
Preparing the Filling
While the dough chills, prepare the beef filling. In a medium pan over medium heat, add a small amount of vegetable oil. Once hot, sauté the chopped onion until it becomes soft and translucent.
Add the minced garlic and sauté for another minute, releasing its aroma without burning it.
Next, add the ground beef to the pan, breaking it up with a wooden spoon. Cook thoroughly until browned and no longer pink. Season generously with salt and black pepper. Stir occasionally to allow the flavors to blend and the beef to develop depth.
Once cooked and flavorful, remove the beef from heat and allow it to cool slightly. This is important, as a hot filling can make your dough soggy during assembly.
Rolling Out the Dough
After resting, remove the dough from the fridge and place it on a floured work surface. Using a rolling pin, roll the dough out until it’s very thin — about 1/8 inch or thinner if you prefer a crisper finish.
Using a round cutter or a sharp knife, cut the dough into even-sized circles or rectangles, depending on your preferred shape. Aim for palm-sized pieces, approximately 4–5 inches wide.
Assembling the Pastries
Spoon a small amount of the cooled beef filling into the center of each dough piece. Avoid overfilling — about 1 to 2 tablespoons should be sufficient depending on the size of your pastry.
Fold the dough over the filling to create a half-moon or rectangle shape. Press the edges together firmly, then use the tines of a fork to seal them well. This not only locks in the filling but also gives the pastries a decorative edge.
Frying
Heat a generous amount of oil in a deep skillet or pot over medium-high heat. The oil should be around 350°F (175°C) — you can test by dropping a small piece of dough into the oil; if it sizzles and rises quickly, the oil is ready.
Fry the pastries in batches, turning occasionally to ensure even browning. They should become golden and crisp within 3–5 minutes.
Once done, transfer the pastries to a plate lined with paper towels to drain excess oil.
Let them cool slightly before serving.
Serving Suggestions
These savory pastries can be enjoyed warm or at room temperature. Serve them with dipping sauces like garlic aioli, spicy ketchup, or creamy yogurt dip for an extra burst of flavor.
They pair well with:
- Fresh garden salad
- Pickled vegetables
- A bowl of soup
They’re also excellent for picnics, lunchboxes, or finger food at parties.
Tips for Success
- Don’t skip the chilling: Resting the dough ensures it doesn’t shrink or tear when rolling.
- Cool the filling completely: Hot filling will steam inside the dough and may cause it to tear or become soggy.
- Fry in small batches: This helps maintain the oil temperature and ensures even frying.
- Seal thoroughly: Use a fork and press the edges firmly to avoid the filling leaking into the oil.
- For a lighter version: Bake the assembled pastries at 375°F (190°C) for 20–25 minutes until golden brown.
Variations
- Cheesy beef: Mix shredded mozzarella or cheddar into the beef for a gooey center.
- Spicy kick: Add chili flakes or finely chopped jalapeños to the filling.
- Herbaceous flavor: Add chopped parsley, oregano, or thyme for aromatic depth.
- Vegetarian option: Replace beef with sautéed mushrooms, potatoes, or spinach and ricotta.
Storage
Leftover pastries can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to maintain crispness. They also freeze well — just reheat from frozen at 375°F (190°C) until warmed through.
FAQs
Can I bake these pastries instead of frying them?
Yes, you can. Brush them with a little oil or egg wash and bake at 375°F (190°C) for 20–25 minutes or until golden brown.
Can I prepare the dough in advance?
Absolutely. The dough can be made a day ahead and stored in the fridge wrapped tightly in plastic wrap.
Can I use puff pastry instead of homemade dough?
Yes, store-bought puff pastry works well for a flakier texture. Just ensure it’s thawed before using.
Can I freeze the assembled pastries before frying?
Yes. Lay them on a tray in a single layer, freeze until solid, then store in a zip-top bag. Fry or bake directly from frozen.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point, such as canola, vegetable, sunflower, or peanut oil.
Why is my dough too sticky or dry?
Add flour gradually if too sticky, or a splash of cream if it’s dry. The final dough should be smooth, soft, and pliable, not crumbly or tacky.
These homemade savory beef pastries are not only simple but also incredibly satisfying. With just a few ingredients and steps, you’ll be able to whip up a batch that’s perfect for sharing — or keeping all to yourself.