Savory Minced Meat and Cheese Puff Pastry Roll

This post may contain affiliate links learn more

In this recipe, crisp layers of buttery puff pastry envelop a flavorful mixture of ground meat, melty cheese, and fragrant herbs. The process begins by rolling out pre-made sheets of puff pastry on a lightly floured surface, ensuring an even thickness that will yield a uniformly golden crust. A hearty filling of seasoned minced beef is then spread in the center, mixed with sautéed onions and a medley of spices—oregano, black pepper, paprika, and salt—to infuse the meat with depth and warmth. Fresh greens such as parsley or chives lend brightness, while a binding blend of ketchup and mayonnaise keeps the filling moist and tangy. A final shower of shredded cheese melts into decadent pockets throughout the roll. After rolling and sealing, the loaf is brushed with beaten egg for a glossy sheen and baked until the pastry is puffed, crisp, and deeply golden. Slicing reveals concentric spirals of rich filling and crunchy pastry, making this savory roll an irresistible addition to any table, from casual weeknight suppers to festive gatherings.

Preparation, Cook, and Total Times

Preparation Time: 40 minutes

Cook Time: 45 minutes
Resting Time: 10 minutes before slicing
Total Time: 95 minutes

Yield

Serves 6–8 slices as a main course or 12–14 appetizer portions.

Cuisine

Contemporary European comfort food with global spice influences.

A Full List of Ingredients

For the Dough & Assembly:
- A light dusting of all‑purpose flour, for rolling
- 500 g (about 1 lb 2 oz) store‑bought puff pastry sheets (2 sheets), thawed if frozen
- 1 large egg, beaten, for egg wash
For the Filling:
- 2 Tbsp vegetable oil or neutral cooking oil
- 1 medium onion, finely chopped
- 300 g (10 ½ oz) ground beef (minced meat)
- 1 tsp dried oregano
- A pinch of paprika (about ¼ tsp)
- ½ tsp ground black pepper
- Salt, to taste (approximately 1 tsp)
- 2 Tbsp ketchup
- 1 Tbsp mayonnaise
- 1 Tbsp fresh chopped herbs (parsley, chives, or cilantro)
- 100 g (3 ½ oz) shredded cheese (such as cheddar, Gouda, or Emmental)

Step‑by‑Step Cooking Directions

Prepare the Puff Pastry: Lightly flour your work surface. Unfold the puff pastry sheets and roll each into a rectangle approximately 25 × 30 cm (10 × 12 in), about 3 mm thick. Stack them together, pressing gently to seal seams, then reroll into one 30 × 40 cm (12 × 16 in) sheet.

Sauté the Aromatics: In a medium skillet over medium heat, warm the oil until shimmering. Add chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.
Brown the Meat: Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.
Season the Filling: Stir in oregano, paprika, pepper, and salt. Cook 1 minute to toast the spices. Remove from heat and let cool slightly.

Enrich with Sauces: Transfer the meat mixture to a bowl. Stir in ketchup, mayonnaise, and fresh herbs until evenly combined. Fold in shredded cheese, reserving a tablespoon to sprinkle on top if desired.
Assemble the Roll: Place the pastry sheet horizontally on a parchment‑lined baking tray. Spoon the filling into a log down the center, leaving a 2 cm (¾ in) margin on all sides.
Shape the Pastry: Using the parchment paper to help, fold the long edges of pastry over the filling to meet in the middle, overlapping slightly. Pinch the seam to seal. Fold the short ends inward, tucking them under to enclose the filling fully.

Score & Egg Wash: Gently turn the roll seam‑side down. With a sharp knife, make 4–6 diagonal slits across the top to allow steam to escape and create decorative vents. Brush the entire surface with beaten egg.
Bake: Preheat the oven to 200 °C (390 °F). Bake the roll on the center rack for 40–45 minutes, or until the pastry is puffed and deep golden brown. Rotate the tray halfway for even coloring.
Rest & Slice: Remove from oven and let rest 10 minutes. Transfer to a cutting board and slice into portions with a serrated knife, wiping the blade between cuts for clean edges.

Nutritional Information

Per serving (1/8 of roll):

Calories: 320 kcal

Protein: 16 g
Fat: 18 g
Saturated Fat: 8 g

Carbohydrates: 24 g
Sugar: 3 g
Fiber: 1 g

Sodium: 520 mg

Origins and Popularity of the Recipe

Meat‑filled pastries have ancient roots—from Cornish pasties in the UK to empanadas in Latin America. The concept of wrapping a savory filling in dough and baking it for easy transport and extended shelf life dates to medieval Europe. Puff pastry itself emerged in 17th‑century France, prized for its light texture and flaky layers. Combining ground meat and cheese inside puff pastry has become a beloved comfort‑food hybrid across many cultures, enjoyed as appetizers, portable lunches, and roadside snacks. Today’s version incorporates global spices—oregano from the Mediterranean and paprika with Central European origins—reflecting modern fusion cooking. Its ease of assembly and showy presentation make it a popular choice for home cooks, potlucks, and café menus alike.

Reasons Why You’ll Love the Recipe

Effortless Elegance: Store‑bought pastry keeps prep simple while delivering bakery‑quality results.
Flavorful Filling: A balanced blend of herbs, spices, and cheese ensures every bite is savory and satisfying.
Make‑Ahead Friendly: Assemble in the morning and bake just before serving for fresh, warm pastry.

Versatile Dish: Serve as a hearty main with salad or sliced thin as finger food at parties.
Kids and Adults Alike: Appeals to all ages with familiar flavors and a fun spiral presentation.

Health Benefits

While indulgent, this recipe provides protein from lean ground meat and calcium from cheese. Using minimal added fat beyond the pastry’s butter content and controlling sodium with homemade seasoning makes it healthier than many processed snack foods. Baking rather than frying reduces calories, and adding fresh herbs boosts antioxidants and micronutrients.

Serving Suggestions

Fresh Salad: Accompany with mixed greens tossed in a light vinaigrette to cut richness.
Dipping Sauces: Offer ketchup, spicy mustard, or garlic aioli on the side.

Sides: Steamed vegetables or a tomato‑cucumber salad complement the savory roll.
Cheese Board: Slice thinly and serve alongside cured meats, olives, and pickles for an appetizer platter.

Common Mistakes to Avoid

Overfilling: Too much filling can cause the pastry to tear—keep a 2 cm margin clear.

Wet Filling: Let the meat cool slightly; hot filling can melt pastry layers prematurely.
Skipping Egg Wash: Without it, pastry will look pale and lack that irresistible golden sheen.
Under‑Baking: A raw center or soggy bottom results from insufficient bake time—ensure a deep golden crust.

Ignoring Steam Vents: Slits prevent bursting and help pastry bake evenly—don’t omit them.

Pairing Recommendations

Wines: A light red like Gamay or a chilled Rosé.
Beers: A crisp lager or amber ale complements savory spices.

Non‑Alcoholic: Sparkling water with a squeeze of lemon or iced herbal tea.

Cooking Tips

Chill Pastry: If puff pastry becomes too soft, chill for 10 minutes before rolling to maintain layers.
Even Thickness: Roll pastry gently to avoid thin spots that may leak filling.

Flavor Boost: Sauté garlic with onion for extra aromatics.
Cheese Variation: Mix grated Parmesan into the shredded cheese for a sharper note.
Rest Baking Tray: Pre‑heat the baking sheet in the oven for a crisper base.

Variations to Try

Vegetarian: Replace meat with sautéed mushrooms, spinach, and feta cheese.
Spicy Kick: Add chili flakes or chopped jalapeños to the filling.
Mediterranean: Incorporate sun‑dried tomatoes, olives, and goat cheese.

Breakfast Roll: Use cooked sausage, scrambled egg, and cheddar for a morning treat.
Sweet and Savory: Sprinkle a touch of brown sugar and cinnamon with apple slices and pork sausage filling.

Similar Recipes to Try

Cheesy Spinach and Feta Puff Pastry Pinwheels

Classic Beef Empanadas
Chicken Pot Pie with Puff Pastry Top
Sausage Rolls (British‑Style)

Spanakopita (Greek Spinach Pie)

Ingredient Spotlight

Puff Pastry: Composed of alternating layers of dough and fat, puff pastry rises spectacularly when baked, creating a crisp, buttery texture. While more labor‑intensive to make from scratch, store‑bought sheets offer consistent results and time savings, making elegant bakes accessible to any home cook.

Conclusion

This Savory Minced Meat and Cheese Puff Pastry Roll showcases how a handful of everyday ingredients can be transformed into an impressive, flavorful dish with minimal fuss. The golden, flaky crust encases a moist, herb‑kissed filling that pleases both casual and discerning palates. Whether you’re entertaining guests, preparing school lunches, or seeking a comforting family meal, this recipe delivers convenience, versatility, and deliciousness in each spiral slice. Embrace the joy of homemade baking and watch this savory roll become a staple in your recipe collection.

Comprehensive FAQ Section

Can I freeze the assembled roll before baking?
Yes—freeze on the tray until firm, then wrap tightly and freeze up to 1 month. Bake from frozen, adding 10 minutes to bake time.

What filling substitutions work well?
Use ground turkey, lamb, or vegetables like mushrooms and eggplant for lighter or vegetarian versions.
How do I prevent soggy bottoms?
Pre‑heat the baking sheet and line with parchment. Ensure filling is cool before assembly to avoid releasing steam.
Can I make this gluten‑free?
Substitute with a gluten‑free puff pastry brand and ensure all other ingredients are certified gluten‑free.
My pastry didn’t puff—why?
Likely too warm or rolled too thin. Chill pastry and filling, and handle pastry minimally to preserve layers.
How do I reheat leftovers?
Reheat slices in a 180 °C (350 °F) oven for 10 minutes to refresh crispness. Microwave will soften pastry.
Is it possible to bake in advance and serve later?
Bake, cool, and store at room temperature up to 6 hours. Reheat briefly before serving if desired.
Why did my seam open during baking?
Ensure edges are pinched and sealed well; dampen edges with a little water before sealing for better adhesion.
Can I use homemade puff pastry?
Absolutely—homemade puff pastry yields the flakiest crust, though it requires more time and technique.
What cheese melts best?
Semi‑hard cheeses like cheddar, Gouda, or Emmental melt evenly without releasing excess oil.

Enjoy baking this crowd‑pleasing puff pastry roll and delight family and friends with its irresistible layers of flavor and texture!