Upside Down Puff Pastry Tacos With Beef or Chicken
By Samira Cole
Prep
10 min
Cook
15 min
Total
25 min
Servings
10
Level
Easy
The filling under the puff pastry gives the puff pastry room to rise and helps you peel the cooked filling from the parchment paper because the cheese creates a crust that releases cleanly․ I sometimes use this method to prepare tacos when I want both a warm filling and puff pastry shell․
For the beef filling‚ I include 5% ground beef and partially cook it without seasoning before adding other spices․ The other ingredients I include are tomato puree and water‚ which help season the ground beef and prevent it from drying out․ I use a wide frying pan for cooking ground beef to allow it more room to brown and cook․ Tacos are easier to construct when the ground beef is cooled somewhat‚ but I also construct tacos right away if serving dinner․
The chicken choice is faster to prepare‚ particularly if you have leftover cooked chicken in your fridge․ Chop the chicken into tiny pieces and mix in salsa and other seasonings․ Small food items hold salsa well‚ making this preparation approach useful for weeknight cooking․ Adding salsa can reduce food waste at home․
I cut ten pieces of dough and place them on two baking sheets with parchment paper․ Fill the pastry with cheeses and other fillings․ After the pies have baked‚ add other toppings while they are still on the baking sheets․ Add sauce․ Tortilla chips can be served on the side‚ but the pies are hearty enough to be eaten without them․
Why you'll love this recipe
- The pastry covers the filling and needs to puff during baking without filling ingredients‚ such as meat‚ in the way․
- Lean beef keeps the bottom of the sandwich from being greasy‚ as does using a pastry product․
- Several factors contribute to greasy cheese in the finished sandwich․
- Rectangular pastry pieces are identical to cheese pieces, All ten taco shells on a tray have the same shape․
- The chicken filling is prepared in a bowl, Leftover cooked chicken can be used․
- Egg wash is added just before baking to create a deep golden appearance on pastries baked for 15 minutes․
- Serving tacos by making sauce while the tacos bake makes serving easier‚ as all you need to do is add toppings and sauce with a little heat․
Ingredients
- •olive oil (drizzle, for the beef filling)
- •500 g lean minced beef (1 lb, for the beef filling)
- •1 tbsp tomato puree (heaped, for the beef filling, use tomato paste in the US)
- •3 tbsp taco seasoning (for the beef filling)
- •2 tbsp water (2-3 tbsp, for the beef filling)
- •350 g cooked chicken (12.3 oz, diced into small cubes, for the chicken filling)
- •1 ½ tbsp taco seasoning (for the chicken filling)
- •100 g salsa (3.5 oz, Hot Doritos Salsa used, for the chicken filling)
- •2 sheets pre-rolled puff pastry
- •200 g cheese (7 oz, grated, spicy 4 cheese mix used)
- •1 egg (beaten)
- •1 pot sour cream (150g/5oz)
- •2 tbsp Sriracha (2-3 tbsp)
- •iceberg lettuce (to serve)
- •tomatoes (to serve)
- •red onion (to serve)
- •avocado (to serve)
- •jalapeños (to serve)
- •coriander or cilantro (to serve)
- •lime juice (to serve)
- •tortilla chips (optional, to serve)
Instructions
- 1
Preheat the oven to 200C/400F.
- 2
For the beef filling, add a drizzle of olive oil to a large frying pan over medium-high heat and add the beef.
- 3
Break up the beef with a wooden spoon, then stir in the taco seasoning when it begins to brown and fry until cooked through.
- 4
Stir the tomato puree and water into the beef, then fry for another minute or so until the water soaks up and the mince is thick and juicy.
- 5
Leave the beef to cool until it stops steaming if you have time.
- 6
For the chicken filling, combine the diced chicken and taco seasoning in a large bowl.
- 7
Stir in the salsa until the chicken is fully coated.
- 8
Line 2 baking trays with baking paper.
- 9
Cut one pastry sheet into 8 even rectangles, then cut 2 more rectangles from the second sheet.
- 10
Sprinkle the cheese into 10 mounds shaped like the pastry rectangles, then top with the beef or chicken filling.
- 11
Place the pastry over the filling, press around the edges to secure it, and brush with beaten egg.
- 12
Bake for 15 minutes until deep golden and crispy.
- 13
While the tacos bake, combine the sour cream and Sriracha and prep the toppings.
- 14
Lift each taco from the baking paper with a flat spatula.
- 15
If a taco does not lift, bake it a little longer if the pastry can take it, then cut around the pastry and flip it individually if needed.
- 16
Add the toppings and sauce, then serve.
FAQ
Nutrition (per serving)
Calories
377
Protein
18.57g
Fat
25.27g
Carbs
19.21g
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