Stuffed Pastries transform simple dough into elegant, golden parcels filled with flavorful combinations of meat, vegetables, and cheese that create satisfying bites with perfect balance of textures. These versatile hand-held treats feature buttery, flaky pastry shells that shatter delicately to reveal aromatic fillings that can range from classic savory combinations to creative gourmet mixtures. Serving 6-8 people with approximately 16-20 pastries, this recipe covers both homemade pastry dough and convenient shortcuts, plus three distinct filling options that make these pastries perfect for appetizers, lunch boxes, party platters, or elegant brunch spreads where presentation and flavor are equally important.
Ingredients
For the Pastry Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1/4 cup ice water
- 1 large egg, beaten (for egg wash)
For Savory Meat Filling:
- 1 pound ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
For Spinach and Feta Filling:
- 2 packages (10 oz each) frozen spinach, thawed and drained
- 8 oz feta cheese, crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped
- 2 eggs, beaten
- Salt and pepper to taste
For Cheese and Herb Filling:
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 clove garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
Making Perfect Pastry Dough
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. The dough should hold together when pressed but not be wet or sticky. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preparing the Savory Meat Filling
Heat a large skillet over medium-high heat and cook the ground meat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat, then add the chopped onion and cook for 5 minutes until softened.
Add the garlic, cumin, paprika, and cinnamon, cooking for another minute until fragrant. Season with salt and pepper, then stir in the fresh parsley. Remove from heat and let cool completely before using. The filling should be well-seasoned and aromatic.
Creating Spinach and Feta Filling
Squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much moisture as possible. This step is crucial to prevent soggy pastries. Heat olive oil in a large skillet and sauté the chopped onion until soft and translucent.
Add the garlic and cook for one more minute, then add the squeezed spinach, cooking until heated through. Remove from heat and stir in the crumbled feta, fresh dill, and beaten eggs. Season with salt and pepper, then let cool completely.
Making Cheese and Herb Filling
In a medium bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Mix in the fresh basil, chives, and minced garlic until evenly distributed. Add the beaten egg to bind the mixture together.
Season with salt and pepper to taste. The mixture should be creamy but not too wet. If it seems too loose, you can add a tablespoon of breadcrumbs to help absorb excess moisture.
Rolling and Cutting the Dough
Remove the chilled dough from the refrigerator and let it sit for 10 minutes to soften slightly. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Using a round cookie cutter or glass about 4 inches in diameter, cut circles from the dough.
Gather the scraps, re-roll, and cut more circles until you’ve used all the dough. You should get approximately 16-20 circles depending on thickness and size.
Assembling the Pastries
Place about 1-2 tablespoons of your chosen filling in the center of each dough circle, being careful not to overfill. Overstuffing will cause the pastries to burst during baking or make them difficult to seal properly.
Brush the edges of each circle with water, then fold the dough over to create a half-moon shape. Press the edges firmly with a fork to seal, making sure there are no air pockets trapped inside. The sealed edges should be completely closed to prevent filling from leaking out.
Baking to Golden Perfection
Preheat your oven to 400°F and line baking sheets with parchment paper. Place the assembled pastries on the prepared baking sheets, leaving space between each one for even baking.
Brush the tops of each pastry with beaten egg wash for a beautiful golden color and glossy finish. You can also sprinkle with sesame seeds or everything bagel seasoning for extra flavor and visual appeal.
Achieving Perfect Results
Bake the pastries for 20-25 minutes, rotating the pans halfway through, until they’re golden brown and crispy. The pastries should sound hollow when tapped on the bottom and the filling should be heated through.
Let the pastries cool on the baking sheets for 5 minutes before transferring to a wire rack. This brief cooling prevents the filling from being molten hot while allowing the pastry to maintain its crispness.
Serving and Presentation
Serve the stuffed pastries warm or at room temperature. They’re delicious either way and make excellent finger food for parties or more substantial portions for meals. Arrange them on serving platters with small bowls of yogurt sauce, marinara, or herb oil for dipping.
For elegant presentation, garnish the platter with fresh herbs that complement your chosen filling, such as parsley for meat pastries or dill for spinach and feta versions.
Make-Ahead and Storage Tips
Assembled but unbaked pastries can be frozen for up to 3 months. Place them on baking sheets to freeze individually, then transfer to freezer bags. Bake directly from frozen, adding 5-10 minutes to the cooking time.
Baked pastries keep well in the refrigerator for 3-4 days and can be reheated in a 350°F oven for 8-10 minutes to restore crispness. They’re also delicious served at room temperature.
Creative Variations
Try sweet versions with apple and cinnamon, or savory combinations like mushroom and gruyere, or curried potato and pea fillings. The pastry dough works equally well with both sweet and savory preparations.
For a lighter option, you can use phyllo dough instead of homemade pastry, brushing each layer with melted butter for crispy, flaky results with less prep time.
