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Ground Meat Puff Pastry Pinwheels

Falak
Print Recipe
Course Appetizer
Cuisine American, Mediterranean, Turkish
Servings 15 pinwheels

Ingredients
  

  • 250-300 gm ground meat (beef or chicken)
  • 1 small onion
  • 1 small red bell pepper (or use any colored bell pepper)
  • 1 small green bell pepper
  • 2 teaspoons ginger- garlic paste
  • 2 tablespoons tomato paste (or ketchup)
  • 1 teaspoon cumin powder
  • 2 teaspoons paprika powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes (omit for non-spicy version)
  • 1 tablespoon dried parsley
  • 1 tablespoon olive oil
  • 1 (320 gm) puff pastry sheet (thawed)
  • 1 egg (beaten)

Instructions
 

  • Preheat the oven to 400 ℉
  • Prepare a baking tray by lining it with parchment paper.
  • Put onions, red and green bell peppers in a food processor and chop it until it is fine. Do not make a paste!
  • Place the onion/bell pepper mixture in a strainer or cheese cloth and drain as much fluid as possible.
  • Add it to the ground meat along with the rest of the ingredients - ginger garlic paste, tomato paste, cumin powder, paprika powder, salt, black pepper, red chili flakes, dry parsley and olive oil. Mix well.
  • Grab the thawed puff pastry and using a rolling pin, roll it out into a thin rectangular shape roughly 1/4 inch thin. (To prevent the puff pastry from sticking, roll it out on a silicon mat or a parchment paper).
  • Spread the meat mixture all over the puff pastry.
  • Carefully roll the puff pastry into a log, pinching the edges to seal.
  • Using a sharp knife, cut 14-15 pieces.
  • Take each piece, place on the baking tray leaving 1-2 inches space between (as they will expand).
  • Press them slightly to flatten them. This will create the circular pinwheel shape. They should be roughly of even thickness. (If you want to be extra sure the puff pastry won’t spread too much, put the slices back in the fridge for 15 minutes before you bake them)
  • Brush a small amount of egg wash on the top and sides.
  • Bake in the oven for 20-25 minutes until golden brown and flaky.
  • Serve hot with a squeeze of lemon or with your favorite dip or chutney.

Notes

  1. Make sure to squeeze out as much liquid as possible from the chopped vegetables before adding to the meat.
  2. If you want to be extra sure the puff pastry won’t spread too much during baking, put the slices back in the fridge for 15 minutes before you bake them.
  3. To freeze unbaked pinwheels, arrange the cut slices on a baking sheet, freeze until solid, and then transfer to an airtight container or freezer bag for up to 6 months. They can be baked straight from the freezer until golden.
  4. Egg wash can be omitted. But to get the golden color, once baked, broil the pinwheels on high for 1-2 minutes.