Meat Tarts
Delight your taste buds with these irresistibly flaky and savory Meat Tarts, a perfect fusion of crispy puff pastry and a richly seasoned meat filling. Made with ground beef or lamb, sautéed onions, garlic, grated carrots, and sweet peas, the filling is infused with bold flavors from tomato paste, soy sauce, and warm spices like paprika and cumin. These handheld pastries are easy to assemble, featuring buttery puff pastry squares folded into golden, flaky triangles. In just 45 minutes, including prep and bake time, you’ll have 8 deliciously satisfying tarts that are ideal for appetizers, party snacks, or quick lunches. Serve them warm to highlight their perfectly crisp texture, or enjoy them on the go for a hearty treat.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, finely grated
- 100 grams Frozen peas
- 2 tablespoons Tomato paste
- 1 tablespoon Soy sauce
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Butter, melted
- 2 sheets Frozen puff pastry sheets, thawed
- 1 large Egg, beaten
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat a large skillet over medium heat. Add the ground beef or lamb and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the chopped onion and garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant.
Stir in the grated carrot and frozen peas. Cook for another 2-3 minutes, allowing the vegetables to soften slightly.
Mix in the tomato paste, soy sauce, paprika, ground cumin, salt, and black pepper. Cook for 2 more minutes, allowing the flavors to meld. Remove the skillet from heat and let the mixture cool slightly.
On a floured surface, roll out the thawed puff pastry sheets slightly. Cut each sheet into 4 squares, yielding 8 total.
Spoon 2-3 tablespoons of the meat mixture into the center of each square. Brush the edges of the pastry with beaten egg.
Fold each square into a triangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.
Transfer the tarts to the prepared baking sheet. Brush the tops with melted butter and a light coating of the remaining beaten egg to promote browning.
Bake the tarts in the preheated oven for 18-20 minutes, or until golden brown and puffed.
Remove from the oven and allow the tarts to cool for 5 minutes before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.3 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 264 mg | 20% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
