4-Ingredient Beef Puff Pastry Twists Recipe
These 4-ingredient beef puff pastry twists are filled with savory barbecue beef and melted cheddar, then baked until crisp, flaky, and golden.
Ingredients
- ½ pound lean ground beef
- ⅓ cup thick barbecue sauce
- 1 cup shredded sharp cheddar cheese
- 1 sheet frozen puff pastry about 8½ ounces, thawed according to package directions
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add the ground beef to a medium skillet over medium-high heat. Cook for five to seven minutes, breaking the beef into small crumbles, until no pink remains and the meat reaches 160°F. Drain any excess grease.
- Stir the barbecue sauce into the cooked beef. Cook for one minute, then remove from the heat. Allow the mixture to cool for about ten minutes.
- Unfold the thawed puff pastry on a lightly floured surface or parchment paper. Gently roll it into an approximately 10×12-inch rectangle.
- Spread the cooled beef mixture over one long half of the pastry, leaving about a ½-inch border around the edges.
- Sprinkle the shredded cheddar evenly over the beef and press it down gently.
- Fold the empty half of the puff pastry over the filling. Line up the edges and press lightly. Make one gentle pass over the pastry with a rolling pin to help secure the filling.
- Cut the folded pastry crosswise into 12 evenly sized strips using a sharp knife or pizza cutter.
- Hold one strip at each end and twist it two or three times. Place it on the prepared baking sheet. Repeat with the remaining strips, leaving about two inches between each twist.
- Bake for 15 to 18 minutes, until the puff pastry has risen and is deep golden brown.
- Let the twists cool on the baking sheet for five minutes before serving warm.
Notes
- Make sure the cooked beef has cooled before spreading it over the puff pastry. Hot filling can soften the dough and prevent it from puffing as well.
- Drain the beef thoroughly so excess grease doesn’t make the pastry soggy.
- If the puff pastry becomes soft or sticky while you’re assembling the twists, refrigerate it for ten minutes before cutting and baking.
- Keep the layer of filling fairly thin. Overfilling makes the strips difficult to twist and encourages the beef and cheese to fall out.
- Bake the twists until they are a true golden brown. Pale puff pastry may still be underbaked and doughy between the layers.
- Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for eight to ten minutes for the best texture.