Savory Puff Pastry Spirals with Beef, Tomato, and Dill

Begin by thawing 500 g of puff pastry according to package instructions, keeping it cold but pliable. Meanwhile, prepare the filling: sauté 500 g of lean minced meat in olive oil until browned. Season with garlic powder, paprika, black pepper, oregano, and salt, stirring in two tablespoons of tomato paste for depth. Remove the meat and, in the same pan, melt 20 g of butter and sweat diced red pepper, carrot, and onion until softened. Return the meat, add a handful of chopped fresh dill, and stir to combine. Let the filling cool slightly. On a lightly floured surface, roll the pastry into a rectangle, spread the meat mixture evenly, sprinkle in 100 g grated cheese, and top with halved cherry tomatoes. Roll tightly into a log, flash‑chill, then slice into twelve equal spirals. Arrange on a parchment‑lined baking sheet, brush with olive oil, and bake at 180 °C for thirty minutes until puffed and golden. While baking, whisk together ketchup, mayonnaise, and chopped dill for a quick sauce. Serve the spirals warm, drizzled with sauce. Each spiral offers layers of buttery crust, richly seasoned beef, sweet vegetables, and gooey cheese, accented by the tangy dill‑ketchup dressing.

Preparation, cook, and total times

Preparation Time 25 minutes
Chill Time 10 minutes
Baking Time 30 minutes
Total Time 1 hour 5 minutes

Yield and cuisine

Yield Twelve spirals (serves four to six)
Cuisine European‑inspired with Mediterranean and Middle Eastern influences

A full list of ingredients

500 g frozen puff pastry, thawed
500 g minced meat (beef or lamb)
1 tsp garlic powder
1 tsp paprika
½ tsp ground black pepper
1 tsp dried oregano
Salt, to taste
2 Tbsp tomato paste
2 Tbsp olive oil
20 g unsalted butter
1 red bell pepper, diced
1 medium carrot, peeled and diced
1 small onion, finely chopped
100 g grated cheese (Cheddar or Gouda)
Cherry tomatoes, halved, for topping
Fresh dill, chopped, for filling and garnish
Olive oil, for brushing
For the sauce:
3 Tbsp ketchup
2 Tbsp mayonnaise
1 Tbsp fresh dill, chopped

Step‑by‑step cooking directions

1. Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add 500 g minced meat, breaking it up with a spatula. Sprinkle in garlic powder, paprika, black pepper, oregano, and salt. Stir to combine, then add 2 Tbsp tomato paste. Cook until meat is browned and paste is incorporated, about 5 minutes. Transfer to a bowl.

2. In the same pan, melt 20 g butter over medium heat. Add diced red pepper, carrot, and onion. Season lightly with salt and pepper. Sauté 4–5 minutes until vegetables are softened but still hold shape. Return meat to the pan, add a handful of chopped dill, and stir. Remove from heat and let cool 10 minutes.

3. Preheat oven to 180 °C. Line two baking sheets with parchment paper. Lightly flour your work surface and unroll the thawed puff pastry into a rectangle roughly 30×40 cm.

4. Spread the cooled meat‑vegetable mixture evenly over the pastry, leaving a 1 cm border. Sprinkle 100 g grated cheese evenly on top, then place halved cherry tomatoes, cut side up, in rows over the filling.

5. Starting from one long edge, roll the pastry tightly into a log, sealing the edge by pinching. Tuck ends under to prevent filling leakage. Wrap the log in plastic wrap and chill in the refrigerator for 10 minutes to firm up.

6. Unwrap the chilled log and, using a sharp serrated knife, cut into 12 equal 2 cm‑thick spirals. Arrange spirals cut‑side up on prepared sheets, spacing them 3 cm apart. Brush each with olive oil.

7. Bake in the preheated oven for 30 minutes, rotating the sheets halfway through, until spirals are puffed, golden, and crisp. Remove and let cool 5 minutes.

8. Meanwhile, whisk together 3 Tbsp ketchup, 2 Tbsp mayonnaise, and 1 Tbsp chopped dill in a small bowl. Adjust seasoning to taste.

9. Transfer spirals to a serving platter and drizzle with sauce or serve sauce on the side. Garnish with extra dill sprigs.

Nutritional information

Per spiral (approximate) Calories 230 kcal Protein 8 g Carbohydrates 16 g Fat 14 g Fiber 1 g Sodium 310 mg

The origins and popularity of the recipe

Filled pastry spirals appear in many cuisines: Turkish börek, Balkan burek, and French palmiers. This version combines Middle Eastern and Mediterranean flavors—minced meat seasoned similarly to kibbeh—with European puff pastry. It has grown in popularity on food blogs and social media for its impressive appearance and share‑friendly format, offering a sophisticated appetizer or snack with minimal assembly.

Reasons why you’ll love the recipe

You’ll appreciate its restaurant‑quality look achieved with store‑bought pastry and simple ingredients. The balance of flaky layers, savory meat, sweet vegetables, and tangy sauce creates a multidimensional bite. It’s customizable—swap fillings or spices—and perfect for entertaining, picnics, or casual family dinners.

Health benefits

The spirals deliver protein from lean meat, vitamins and fiber from vegetables, and antioxidants from tomatoes and dill. Using moderate oil and controlling portion size makes them a more balanced indulgence than heavy fried snacks.

Serving suggestions

Serve warm with a crisp green salad or roasted vegetables. Pair with hummus or tzatziki for a mezze platter. Offer alongside a light soup, such as tomato or lentil, for a complete meal. They also travel well for picnics or game‑day snacks.

Common mistakes to avoid

Ensure puff pastry stays cold—warm dough will be difficult to roll and won’t puff properly. Don’t overfill, or spirals may unravel. Slice with a serrated knife for clean cuts. Space spirals adequately on the baking sheet to allow even air circulation and browning.

Pairing recommendations

A medium‑bodied red wine like Merlot or Grenache complements the meat’s spices. A crisp pilsner or blonde ale works well with the pastry’s richness. For a non‑alcoholic option, serve iced mint tea or sparkling water with lemon.

Cooking tips

Drain excess oil from sun‑dried tomatoes before chopping to prevent soggy pastry. Chill the pastry log thoroughly before slicing to maintain spiral shape. Brush the cut edges lightly with egg wash or oil to seal. Use fresh dill for maximum aroma.

Variations to try

Substitute minced lamb and add cinnamon and cumin for a Middle Eastern twist. Swap vegetables: use spinach and feta with garlic for a vegetarian version. Add crumbled sausage or bacon for extra richness. For a sweet variant, fill with cinnamon sugar and raisins, and sprinkle sugar on top instead of cheese.

Similar recipes to try

Spinach and Feta Phyllo Spirals Cheese and Jalapeño Pinwheels Mushroom and Gruyère Puff Pastry Tarts Pesto and Parmesan Triangles

Ingredient spotlight

Sun‑dried tomatoes concentrate the sweet‑tart flavor of fresh tomatoes. Packed with lycopene—a potent antioxidant—they enhance both taste and nutrition in savory pastries.

Conclusion

Savory Puff Pastry Spirals with Beef, Tomato, and Dill combine flakiness, rich filling, and bright herbs into a versatile, crowd‑pleasing release. Their visually appealing spiral shape, simple assembly, and customizable fillings make them an essential recipe for home cooks seeking effortless elegance. Whether served at parties, as a snack, or a light dinner, these spirals will captivate guests and family with their layers of texture and flavor.

Frequently Asked Questions

1. Can I freeze the spirals before baking? Yes—flash‑freeze on a tray, then store in bags. Bake from frozen, adding 5 minutes.

2. How do I prevent the pastry from getting soggy? Ensure fillings are well‑drained and dough stays cold.

3. Can I use alternative pastry? You can substitute phyllo dough, brushing each layer with butter and stacking.

4. What other sauces work? Serve with tzatziki, garlic aioli, or spicy harissa yogurt.

5. How long can I store leftovers? Refrigerate in an airtight container up to 2 days; reheat in oven.

6. Why did my spirals collapse? Likely overfilled or under‑chilled—reduce filling and chill thoroughly.

7. Can I make mini spirals? Yes—slice thinner and bake 12–15 minutes.

8. What meat alternatives can I use? Ground chicken, turkey, or plant‑based mince work well with adjusted seasoning.

9. How do I achieve extra‑crispy pastry? Bake at 200 °C for the first 10 minutes, then lower to 180 °C.

10. Can I omit the sauce? Yes—the spirals are flavorful on their own; serve with yogurt or salsa if desired.