Back with another puff pastry recipe lol. I used leftover taco meat to switch up leftovers and we loved how this came out! It works really well to stretch that almost enough meat you have leftover. So easy to customize and make using whatever toppings you want.
Upside Down Puff Pastry Tacos
(Adapted from Don’t Go Bacon My Heart)
BEEF:
Olive Oil
500g/1lb Lean Minced/Ground Beef
1 heaped tbsp Tomato Puree (tomato paste in US)
2-3 tbsp Water
SEASONING (can sub store-bought packet):
2 tsp EACH: Paprika, Cumin
1 tsp EACH: Onion Powder, Garlic Powder, Oregano
1/2-1 tsp Salt
1/2 tsp EACH: Sugar, Cayenne Pepper
1/4 tsp Black Pepper
TACOS:
2x sheets Puff Pastry
200g/7oz Cheese, grated
1 Egg, beaten
1x 150g/5oz pot of Sour Cream
2-3 tbsp Sriracha
Your Favorite Taco Toppings (lettuce, tomato, avocado etc)
Preheat oven to 200C/400F.
Add oil to a large pan over medium-high heat & add the beef. Break up with your wooden spoon & when it begins to brown, stir in seasoning & continue frying until the beef is cooked. Add tomato puree & water and continue frying for another min until the water soaks up & the beef is thick/juicy. If you have time, leave to cool, at least until it stops steaming.
Line 2 baking trays with baking paper. Slice one of the pastry sheets into 8 even-sized rectangles, then slice 2 more out of the second sheet. Sprinkle the cheese in 10 mounds in the same shape as the pastry (just a teeny bit smaller) then top with beef. Place the pastry over the top & press around the outside to secure the filling (doesn’t have to be perfect) then brush with egg wash.
Bake for 15 mins, or until deep golden/crispy. During this time you can prep the toppings & make the sauce by combining the sour cream + sriracha. The pastry should lift straight off the baking paper when you slide a spatula underneath. If for whatever reason it doesn’t, you can cut around each pastry then individually flip them over & remove the paper.
Add toppings & enjoy!
