Meat and Cheese Pastry Bake

This Rustic Meat and Cheese Pastry Bake brings together flaky pastry, savory minced meat, and gooey cheese in a comforting, family-friendly dish. Inspired by traditional meat pies and Mediterranean savory tarts, it uses store-bought or homemade puff pastry (or shortcrust) to encase a richly seasoned filling of ground beef or lamb, onions, eggs, and melting cheese. Baked until golden and crisp, this bake is perfect for weeknight dinners, potlucks, or leisurely weekend meals. Serve it warm, straight from the oven, accompanied by a crisp salad or tangy yogurt dip.

Cooking Time

Preparation: 20 minutes
Assembly: 10 minutes
Baking: 30 minutes
Resting: 5 minutes
Total: 65 minutes

Ingredients

• Pastry:

  • 800 g (28.2 oz) pastry dough (puff pastry or shortcrust), store-bought or homemade

• Filling:

  • 450 g (15.9 oz) minced meat (beef, lamb, or a mix)

  • 1 medium onion, finely chopped

  • ½ tsp salt

  • ½ tsp freshly ground black pepper

  • 2 large eggs

  • 100–150 g (3.5–5.3 oz) shredded cheese (mozzarella, cheddar, or a blend)

• For Glazing:

  • 1 egg yolk (or whole egg) beaten with 1 Tbsp milk

• Optional Topping:

  • Extra shredded cheese

  • Sesame or poppy seeds

Step-by-Step Cooking Directions

1. Preheat the Oven
   Set your oven rack to the center and preheat to 180 °C (356 °F).

2. Prepare the Filling

   • Heat a drizzle of oil in a large skillet over medium heat.

   • Add the chopped onion and cook until translucent, about 3–4 minutes.

   • Increase heat to medium-high, add the minced meat, breaking it up with a spoon.

   • Season with salt and pepper and cook until browned and most of the liquid has evaporated, about 6–8 minutes.

   • Transfer to a bowl and let cool for 5 minutes.

3. Bind with Eggs

   • In a small bowl, beat the two eggs.

   • Stir the beaten eggs into the meat mixture to bind and add moisture.

4. Add Cheese

   • Fold in 100 g of shredded cheese, reserving 20–50 g to sprinkle on top.

5. Roll Out the Pastry

   • Divide the dough into two equal portions.

   • On a lightly floured surface, roll out one half to fit your baking dish (approximately 30×20 cm) with sides up.

   • Transfer the base pastry to the dish, pressing gently into the corners and sides.

6. Assemble the Bake

   • Spread the meat-egg-cheese filling in an even layer over the pastry base.

7. Top Layer

   • Roll out the second dough half to match the base.

   • Place it atop the filling, trimming any overhang and pressing the edges to seal.

   • Crimp the edges with a fork or flute with your fingers.

8. Glaze and Garnish

   • Brush the surface with the egg-milk wash for a rich golden color.

   • Sprinkle the reserved cheese and seeds, if using.

9. Bake

   • Bake for 30 minutes, until the pastry is puffed, golden, and sounds hollow when tapped.

10. Cool and Serve

• Let rest 5 minutes for the filling to set.

• Slice into squares or wedges and serve warm.

Nutritional Information

Per Serving (1 of 8 slices):

• Calories: 340 kcal

• Protein: 13 g

• Carbohydrates: 20 g

  • Sugars: 2 g

• Fat: 23 g

  • Saturated Fat: 10 g

• Sodium: 380 mg

The Origins and Popularity of the Recipe

Filled meat pastries have been enjoyed across cultures—from British meat pies to Mediterranean börek. The concept of encasing spiced meat in dough dates back centuries, offering farmers a way to extend meat supplies. Modern home cooks love this dish for its adaptability, using store-bought pastry for convenience and customizing fillings to regional tastes. Its universal appeal makes it a staple at family gatherings and casual dinner parties.

Reasons Why You’ll Love the Recipe

• Flaky Exterior: Pre-made or homemade pastry bakes to irresistible crispness.

• Savory, Comforting Filling: Rich meat, onions, and cheese deliver deep, satisfying flavor.

• Make-Ahead Friendly: Assemble earlier in the day and bake when ready to eat.

• Customizable: Swap meats, cheeses, or add vegetables like spinach or peppers.

Health Benefits

While indulgent, this bake provides:

• Protein: From the minced meat and eggs for muscle repair and satiety.

• Calcium: From the cheese for bone health.

• Custom Control: Using leaner meats and lower-fat cheeses can reduce calories.

Serving Suggestions

• Salad: Serve with a crisp green salad dressed in lemon vinaigrette to cut richness.

• Yogurt Dip: A side of tzatziki or herbed yogurt adds tang and freshness.

• Soup: Complement with a bowl of tomato or vegetable soup for a warming meal.

Common Mistakes to Avoid

• Overfilling: Too much filling can cause pastry to burst.

• Cold Pastry: Work with chilled dough to prevent tearing.

• Skipping Egg Wash: The glaze ensures a golden, appetizing crust.

Pairing Recommendations

• Wine: A medium-bodied red like Merlot or a crisp white Sauvignon Blanc.

• Beer: A light lager or amber ale balances the savory meat.

• Non-Alcoholic: Sparkling water with a slice of lemon or mint tea.

Cooking Tips

• Seal Well: Pinch edges tightly to trap steam and prevent leaks.

• Ventilation: Cut small slits on top to allow steam to escape, avoiding soggy pastry.

• Even Baking: Rotate the pan halfway through baking for uniform color.

Similar Recipes to Try

• Spinach and Feta Börek: Phyllo-layered pastry with spinach and cheese.

• Chicken Pot Pie: Creamy chicken filling under a pastry lid.

• Cornish Pasties: Individual hand-held meat and vegetable turnovers.

Variations to Try

• Vegetarian: Replace meat with sautéed mushrooms, zucchini, and lentils.

• Spicy: Stir in chili flakes or harissa paste for heat.

• Herby: Add fresh parsley, thyme, or rosemary to the filling.

Ingredient Spotlight: Minced Meat

Minced meat’s fine texture absorbs seasonings and binds well with eggs, making it ideal for fillings. Beef offers robust flavor, while lamb lends richness; combining both creates a balanced, deeply savory profile.

Conclusion

This Baked Meat and Cheese Pastry is a versatile, crowd-pleasing dish that elevates simple ingredients into an impressive centerpiece. With its flaky crust, seasoned filling, and melty cheese, it’s sure to become a weeknight staple and party highlight. Encourage your creativity by experimenting with fillings and serve it alongside fresh sides for a complete, satisfying meal.

Frequently Asked Questions

1. Can I use frozen pastry?
Yes—thaw according to package instructions and keep it chilled until use.

2. How far ahead can I assemble?
Assemble and refrigerate up to 4 hours before baking; cover loosely with plastic wrap.

3. Can I freeze leftovers?
Yes—wrap cooled slices tightly and freeze up to 1 month. Reheat in a 180 °C oven for 10 minutes.

4. What if I don’t have eggs?
The eggs bind the filling; substitute with 2 Tbsp cornstarch mixed with 3 Tbsp water in a pinch.

5. Why is my pastry soggy on the bottom?
Ensure your filling is not too wet; drain excess juices from cooked meat before assembling.