Cheesy Beef Puff Pastry Cups

Ingredients

Puff pastry: 1 package (17.3 oz), containing 2 sheets, thawed but kept cold.

Ground beef: 1 pound lean ground beef.

Onion: 1 small onion, finely diced.

Garlic: 2 cloves, minced.

Worcestershire sauce: 1 tablespoon for savory flavor.

Ketchup: 1 tablespoon.

Dijon mustard: 1 teaspoon.

Smoked paprika: ½ teaspoon.

Salt and pepper: ½ teaspoon salt and ¼ teaspoon black pepper, adjusted to taste.

Cheddar cheese: 1½ cups shredded, divided.

Egg wash: 1 large egg beaten with 1 tablespoon water.

For the pan: Cooking spray or a little softened butter.

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup metal muffin pan.

Heat a large skillet over medium-high heat. Add the ground beef and diced onion.

Cook for 7–9 minutes, breaking the beef into small crumbles, until cooked through. Ground beef should reach 160°F (71°C).

Drain excess grease carefully so the filling will not make the pastry soggy.

Add the minced garlic and stir for about 30 seconds, until fragrant.

Stir in the Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and pepper.

Cook for another 1–2 minutes, until the filling is thick and any excess liquid has evaporated.

Remove from the heat. Let cool for 10–15 minutes, then stir in 1 cup cheddar cheese.

Unfold the pastry sheets onto a lightly floured surface. Roll gently to smooth the creases.

Cut each sheet into 6 equal rectangles, making 12 pieces altogether.

Press one pastry piece into each muffin well, covering the bottom and sides. Fold overhanging corners along the rim.

Divide the cooled beef filling evenly among the cups, keeping it slightly below the pastry edges.

Sprinkle the remaining ½ cup cheddar over the filling. Brush the exposed pastry lightly with egg wash.

Bake for 20–25 minutes, until puffed and deeply golden with cooked bases. Rest in the pan for 5 minutes, then carefully transfer to a wire rack.

Variation

Mushroom Swiss: Cook 1 cup finely chopped mushrooms with the onion until their liquid evaporates. Replace cheddar with Swiss cheese.

Spicy Beef: Add finely diced jalapeño to the filling and substitute pepper jack for some or all of the cheddar.

Cheeseburger Style: Garnish the baked cups with chopped, well-drained pickles and a small drizzle of burger sauce.

Italian Style: Replace the smoked paprika with Italian seasoning and use mozzarella instead of cheddar.

Mini Party Bites: Cut the pastry into smaller squares and use a mini muffin pan. Start checking for doneness at 15 minutes.

Storage

Refrigerate: Place leftovers in an airtight container and refrigerate within 2 hours. Keep for 3–4 days.

Reheat: Warm in a 350°F (175°C) oven for approximately 10–15 minutes, until the centers reach 165°F (74°C).

Freeze: Freeze cooled cups on a tray, then transfer to a freezer-safe container. Use within 2 months for best quality.

Thaw: Thaw overnight in the refrigerator before reheating. Use the oven to restore the pastry’s crisp texture.