Taco Puffs
Instead of a taco shell, enjoy this puff pastry filled with taco meat
Equipment
- Muffin baking pan
- Medium pan
Ingredients
- 4 Mexican sausages taken out of the sausage skin; or 1 lb of ground beef/imitation ground beef
- 24 g Old El Paso Taco Seasoning or 1 packet
- 1 medium yellow onion diced
- 2 cloves garlic minced
- salt & pepper to taste
- 1 tbsp olive oil
- 8 sheets puff pastry
- 1 egg beaten
Instructions
- In a pan, heat olive oil on medium-high heat until hot. Add onion and sauté for 2 minutes. Add garlic, salt and pepper and sauté for another minute. Next, add the sausage meat (or alternative) and cook for 7 minutes. Then, turn down to a simmer and add the taco seasoning (following the packet instructions) and simmer for 3-5 minutes or until sauce reduces. Set aside and let cool.
- Preheat oven to 375°F. Stack 4 sheets of puff pastry and cut into 6 rectangles. You'll be putting one of those rectangles (4 sheets) into a muffin cup. Fill each cup with 1 tbsp of the taco meat filling. Cut some additional rectangles of puff pasty, using 1 rectangle sheet to cover the meat filling in each taco puff. Lightly coat the tops of each taco puff with the beaten egg. Bake for 15 minutes or until golden brown. Once done, let cool for at least 5-10 minutes before serving. Top the taco puff with some pico de gallo and enjoy!
Notes
Did you make this recipe? Tag @forkandflora on Instagram!