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If you're a fan of tacos and delicious pastries, then Mini Taco Pie Puff Pastries are an absolute must-try. This innovative recipe marries the savory, zesty flavors of traditional tacos with the light, airy texture of puff pastry, resulting in a dish that's not only visually appealing but also bursting with flavor. Perfect for any occasion, these mini pies can serve as an appetizer at parties, a satisfying main course for family dinners, or a delightful snack for movie night. The versatility of this dish makes it a favorite among taco lovers and pastry enthusiasts alike.

Mini Taco Pie Puff Pastries

Experience a delightful fusion of flavors with Mini Taco Pie Puff Pastries—a unique twist on traditional tacos! These savory pastries combine crispy puff pastry with a mouthwatering filling of ground meat, taco seasoning, and fresh vegetables. Perfect for appetizers, main dishes, or snacks, they are easy to prepare and sure to impress. Customize your filling and get creative with toppings for a fun dining experience that everyone will love!
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Ingredients
  

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed

1 lb ground beef (substitute with ground turkey for a lighter option)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning mix (approximately 1 oz)

1 cup diced tomatoes (canned or fresh)

1 cup black beans, rinsed and drained

1 cup shredded cheddar cheese

1 egg, beaten (for egg wash)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Sliced jalapeños (optional, for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and setting it aside for later use.

    Cook the Meat Filling: In a large skillet set over medium heat, add the ground beef. Cook until fully browned, about 5-7 minutes, making sure to drain any excess fat from the skillet. Incorporate the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and softened, which should take roughly 3 minutes.

      Season and Combine: Stir in the taco seasoning mix, followed by the diced tomatoes and black beans. Mix everything thoroughly and allow it to cook for an additional 2-3 minutes until heated through. Remove the skillet from the heat and set the mixture aside to cool slightly.

        Prepare the Puff Pastry: On a lightly floured surface, roll out each thawed puff pastry sheet until they are about 1/8 inch thick. Cut each sheet into 4 equal squares, resulting in a total of 8 squares.

          Fill the Pastry Squares: Take about 2 tablespoons of the cooled meat mixture and place it in the center of each pastry square. Top each portion with 1 tablespoon of shredded cheddar cheese.

            Seal the Pastries: Carefully fold each pastry square into a triangle shape. Press the edges together firmly to seal them. For an extra decorative touch and better sealing, use a fork to crimp the edges.

              Apply Egg Wash: Arrange the filled pastries on the prepared baking sheet. Using a pastry brush, coat the tops with the beaten egg to give them a beautiful, shiny finish when baked.

                Bake to Perfection: Place the baking sheet in the preheated oven and bake the pastries for 15-20 minutes, or until they are puffed up and have turned a lovely golden brown color.

                  Garnish and Serve: Once the pastries are baked, remove them from the oven and let them cool for a few minutes on the baking sheet. Garnish with freshly chopped cilantro and serve each pastry with a dollop of sour cream or Greek yogurt. For those who enjoy a spicy kick, offer sliced jalapeños on the side!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4-6