Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Rolling pin
- Parchment paper
- Baking sheets
- Sharp knife or pizza cutter
- Pastry brush
- Cooling rack
Step-by-Step Instructions
We start with the filling, which needs to be completely cool before we assemble. In my large skillet over medium heat, I cook the ground beef, breaking it up into very small crumbles with my spoon—this ensures every bite has meat. Once it’s browned and cooked through, I drain off any excess fat. This is important; too much grease will make the pastry soggy. I then stir in the taco seasoning and the amount of water the packet calls for (usually ¼ to ⅓ cup). I let it simmer for a few minutes until the liquid is absorbed and the meat is richly coated and fragrant. I spread this mixture onto a plate and pop it in the freezer for 15-20 minutes to cool it down quickly. A warm filling will melt the butter in the pastry and create a leaky, hard-to-roll mess.
While the meat chills, I prepare my workspace. I lay out a large piece of parchment paper on my counter and lightly dust it with flour. I place one sheet of thawed puff pastry on it and use my rolling pin to gently roll it out just enough to smooth any seams and create a uniform rectangle, about 10×12 inches. The pastry should be cold but pliable. I then evenly sprinkle half of the shredded cheese over the entire surface, leaving a bare ½-inch border along one of the long edges—this will be our seal.
Now, for assembly. I take the cooled taco meat and sprinkle half of it evenly over the cheese, followed by half of the diced bell pepper, green onions, and cilantro. Using the parchment paper to help me, I start tightly rolling the pastry from the long edge opposite the bare border, pressing gently as I go to keep the log compact. When I reach the bare edge, I brush it lightly with the beaten egg wash and press to seal the seam. I repeat this whole process with the second sheet of pastry and the remaining ingredients. I then wrap each log tightly in plastic wrap and refrigerate them for at least 30 minutes. This second chill is non-negotiable; it firms up the log for clean, easy slicing.(See the next page below to continue…)