Savory Beef Puff Pastry Braid with Leeks

Ingredients

• 1 package (2 sheets)Pepperidge Farm puff pastry, thawed
• 605 g (1⅓ pounds)ground beef
• 200–227 g (7–8 ounces)leeks, white and light green parts only, thinly sliced
• 1 largeonion, finely chopped
• 45–60 ml (3–4 tablespoons)olive oil
• 2–3 clovesgarlic, grated
• 1 teaspoondried thyme or oregano
• 5–6scallions, thinly sliced
• 2 tablespoonsparsley, finely chopped
• 1serrano or jalapeño pepper, finely chopped (optional)
• To tastesalt
• To tastefreshly cracked black pepper
• 1egg, beaten, for egg wash
• To tastesesame seeds or nigella seeds (optional)
• To servetzatziki sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200 °C (400 °F).

2. 2

   Prepare the tray

   Line a baking tray with baking parchment.

3. 3

   Heat the oil

   Warm the olive oil in a large frying pan over a medium heat.

4. 4

   Soften the vegetables

   Add the onion and leeks with a pinch of salt. Cook for about 8–10 minutes, until softened and lightly golden.

5. 5

   Add the garlic

   Stir in the grated garlic and cook until fragrant.

6. 6

   Brown the beef

   Add the ground beef and season with salt and black pepper. Break it up as it cooks for about 8–10 minutes, until browned and fully cooked.

7. 7

   Take off heat

   Remove the pan from the heat.

8. 8

   Season the filling

   Stir in the thyme or oregano, scallions, parsley and chopped chilli, if using. Taste the filling and adjust the seasoning if needed.

9. 9

   Cool the filling

   Leave the filling to cool slightly.

10. 10

    Smooth the pastry

    Roll each puff pastry sheet lightly to smooth out its folds.

11. 11

    Add the filling

    Set the beef filling in a long mound down the centre of a pastry sheet, leaving about 5 cm (2 inches) clear on each side.

12. 12

    Cut the strips

    Cut diagonal strips along both sides of the pastry.

13. 13

    Form the braid

    Fold the strips over the filling, alternating sides to make a braid pattern.

14. 14

    Move to the tray

    Transfer the braid to the prepared baking tray.

15. 15

    Glaze the pastry

    Brush the pastry with the beaten egg and sprinkle with sesame or nigella seeds, if desired.

16. 16

    Braid the second sheet

    Repeat the filling and braiding process with the second pastry sheet.

17. 17

    Bake until golden

    Bake on the centre rack for 25–30 minutes, until the pastry is deeply golden and crisp.

18. 18

    Rest before slicing

    Leave the braid to cool for about 10 minutes before slicing.

19. 19

    Serve with tzatziki

    Serve warm with tzatziki sauce.

20. 20

    Serve and enjoy

    Kali Orexi!

What is a beef pastry braid?

This braid takes inspiration from Greek meat pies, which pair savoury fillings with pastry. Here, seasoned beef and vegetables are enclosed in ready-made puff pastry and shaped with overlapping strips.

Leeks bring a mellow sweetness, while herbs, garlic and scallions add savoury flavour. The braided top gives the pastry room to bake crisp and makes the dish suitable for a shared meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1950 calories, 85g protein, 95g carbs, 140g fat.

The puff pastry and olive oil contribute much of the energy and fat, while the beef supplies most of the protein; pastry and vegetables also contribute carbohydrates. Serve a slice with a generous fresh salad, and use tzatziki as a dip or spooned alongside.

Building the filling

Leeks and onion: Cooking them slowly for 8–10 minutes softens them and brings out their sweetness before the beef goes in.

Beef: Break it into small pieces as it browns so the filling is easy to portion along the pastry. Let any excess moisture cook away before taking the pan off the heat.

Herbs and greens: Stir in the thyme or oregano, scallions and parsley after cooking. This keeps their flavour distinct in the filling.

Keep the pastry manageable

Thawed pastry is easier to roll and shape, but it should still feel cool and firm. If it becomes soft or sticky while you work, chill it briefly before continuing.

A slightly cooled filling is easier to braid around than a very hot one. It also helps prevent the pastry from softening before it reaches the oven.

Make an even braid

Centre the filling in a long, even mound and leave about 5 cm (2 inches) of pastry clear on each side. Cut diagonal strips of similar width, then fold them over the filling in alternating order.

Keep the strips snug enough to hold the filling but do not pull them tight. A little space between the strips lets the pastry expand as it bakes.

Check for doneness

Bake at 200 °C for 25–30 minutes, using the colour and texture as your guide. The pastry should be deeply golden and crisp, including around the edges.

Let the braid rest for about 10 minutes before cutting. This gives the filling time to settle and makes the slices easier to serve.

Serve it warm

Tzatziki provides a cool, tangy contrast to the rich pastry and savoury beef. A fresh salad is another simple accompaniment, as suggested for the dish.

Slice the braid at the table or portion it before serving. The two pastry sheets make two braids, so you can serve them together or keep one for later.

Recipe notes & tips

• Slice the leeks thinly so they soften evenly with the onion.
• Break the beef into small pieces while it browns for a more even filling.
• Let the filling cool slightly before putting it on the pastry.
• Keep the pastry cool while shaping so the strips are easier to handle.
• Cut the side strips evenly to make the braid easier to assemble.
• Use the pastry’s deep golden colour and crispness to judge when it is baked.

Variations

• Choose the herbs: Use dried thyme or oregano, as listed, to change the filling’s herbal note.
• Adjust the chilli: Leave out the serrano or jalapeño for a milder filling, or include it for heat.
• Switch the seeds: Sprinkle sesame or nigella seeds over the egg wash, or leave them off.
• Change the dip: Serve with tzatziki as suggested, or offer it on the side for dipping.
• Add a salad: Pair slices with a fresh salad for a lighter-feeling plate.

Common mistakes to avoid

• Filling the braid while piping hot: Let it cool slightly so it is easier to shape around.
• Leaving the leeks too coarse: Slice them thinly so they soften during the stated cooking time.
• Cutting uneven strips: Aim for similar widths on both sides for a more consistent braid.
• Pulling the strips too tightly: Lay them over the filling without stretching so the pastry can expand.
• Slicing straight from the oven: Rest the braid for about 10 minutes to make cleaner slices.
• Taking it out while pale: Bake until the pastry is deeply golden and crisp, within the stated 25–30 minutes.

How to store

Refrigerate leftover braid in a covered container and use within 3 days. Reheat in an oven until hot and crisp; the microwave will soften the pastry.

Frequently asked questions