Mini Taco Pie Puff Pastries

Discover the irresistible Mini Taco Pie Puff Pastries that combine classic taco flavors with flaky puff pastry for a unique twist on a beloved dish. Perfect as appetizers for parties or a fun family dinner, these bite-sized delights are customizable with your favorite ingredients. With easy preparation and versatile serving options, these pastries are sure to impress. Learn how to create this delicious treat and enjoy a fun culinary experience!

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Ingredients

1 package of puff pastry (contains 2 sheets, thawed)

1 lb ground beef or turkey

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (approximately 1 oz)

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen, thawed if frozen)

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (optional for garnish)

1 egg (for egg wash)

1 teaspoon olive oil

Salt and black pepper to taste

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Cook the Filling: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. Add in the ground beef or turkey, breaking it into smaller pieces with a spatula. Season with salt and black pepper. Cook for approximately 6-8 minutes, or until the meat is browned and fully cooked through.

Add Taco Flavor: Once the meat is cooked, stir in the taco seasoning, black beans, and corn. Mix well to incorporate all ingredients and allow them to heat through for an additional 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.

Prepare the Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets. Use a rolling pin to gently roll them out to a uniform thickness. Cut each sheet into 4 equal squares, resulting in a total of 8 squares.

Assemble the Pies: In the center of each pastry square, place a generous scoop of the taco filling. Be careful not to overfill, as this will help in sealing the pastries. Top each filling with a sprinkle of shredded cheddar cheese and a small dollop of sour cream, if desired.

Seal the Pastries: Fold the corners of each pastry square towards the center to create a pocket shape. Pinch the edges tightly together to seal them securely, ensuring that the filling doesn’t leak out during baking.

Egg Wash: In a small bowl, beat the egg and then use a pastry brush to apply a thin layer of the egg wash over the tops of each pastry. This will give them a lovely golden color once baked.

Bake: Carefully arrange the filled pastries on your prepared baking sheet. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pastries are golden brown and puffed up nicely.

Serve: After baking, remove the pastries from the oven and allow them to cool for a few minutes. Just before serving, sprinkle with chopped fresh cilantro for a burst of color and flavor, if desired.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 8

- Presentation Tips: Serve your Mini Taco Pie Puff Pastries on a colorful platter, and consider placing a small bowl of additional sour cream and salsa on the side for dipping options!