Meat nest on pastry sheets
I came to this recipe when I had some leftover pastry sheets and didn't want to throw them away. The packaging had a way to use leftovers, which I followed, and it turned out to be something worth repeating. The dish doesn't take much time, and the ingredients are those that are easily found in the fridge. The structure is simple, with logical steps, so the result is a snack or appetizer that is easy to manage.
Quick Info
Total time: approximately 50 minutes
Preparation time: 20 minutes
Cooking time (boiling + baking): 30 minutes (10 min boiling + 20 min baking)
Servings: 2-4 (depending on the size of the nests)
Difficulty: easy to medium
Recipe type: appetizer/quick dish with pastry sheets
Ingredients
4 pastry sheets (thawed if frozen)
250 g ground turkey
2 potatoes
1 small onion
1 tablespoon olive oil
1 tablespoon (or more) melted butter (extra will be needed for greasing the sheets)
1 teaspoon ground cumin
1/2 teaspoon nutmeg
100 g grated cheese
Salt and pepper (to taste)
Preparation method
1. Peel and wash the potatoes, then cut them into suitable pieces and boil them in salted water. Once softened, drain the water and mash them into a fairly firm puree (do not add too much liquid or butter, it should be firmer than usual).
2. In a heated pan, add a tablespoon of olive oil. Sauté the finely chopped onion, then add the ground meat and stir occasionally. Sprinkle in the ground cumin and nutmeg. Continue cooking until the meat changes color and is no longer raw. Remove the pan from the heat and season with salt and pepper.
3. Take a pastry sheet and grease half of its surface with melted butter (using a brush is easiest). Fold the sheet over the greased part, then grease again half of the obtained surface and fold again. Repeat the process until you get a square (about 10x10 cm, but the size is not critical). Repeat with the other sheets as well.
4. Place the squares of pastry sheets on a baking tray lined with parchment paper. In each square, place a portion of puree, enough to cover the bottom and slightly raise the edges. With a teaspoon, make a small indentation in the middle of the puree, like a nest.
5. Fill each indentation with the prepared ground meat. Sprinkle grated cheese on top.
6. Place the tray in the oven at 180°C (preheated oven) and bake for 20 minutes, or until the sheets are lightly browned and the cheese has melted well.
7. Serve the nests warm, immediately after removing them from the oven.
Why I make the recipe often
I often use it especially when I have pastry sheets that I don't want to throw away or when I have leftover ground meat from other dishes. It is practical because it doesn't require many ingredients, works well as a snack, and the combination of potatoes, meat, and cheese is filling without being heavy. No complicated techniques are needed, and the ingredients can be easily adjusted.
Tips and variations
Tips
It is important that the puree is firmer than usual, otherwise it will spread and not hold the nest shape.
Use more melted butter to grease the sheets, don't skimp, otherwise they won't come out crispy.
Chop the onion as finely as possible, it cooks more evenly and large pieces won't be felt.
Substitutions
Ground turkey can be replaced with ground beef or chicken, without problems. I do not recommend fatty meat (pork), as it will leave too much fat.
The cheese can be any variety that melts easily.
Potatoes can be replaced with pumpkin puree or even root vegetables if you have them on hand, but the texture will be different.
Variations
You can add chopped greens to the puree (parsley, dill) or a little garlic.
Instead of pastry sheets, you can try using tart sheets, but they won't come out as crispy on the edges.
If you want a softer texture, cover the tray with foil during the first 10 minutes of baking, then uncover.
Serving ideas
They are suitable as an appetizer for a festive meal or as a filling snack for lunch.
They go well with a simple salad, for example, green salad or tomatoes, for freshness.
They can also be eaten cold, but the texture is better when they are warm.
Frequently asked questions
1. Can I make the recipe with frozen pastry sheets?
Yes, but let them thaw completely at room temperature, otherwise, they will break when folding.
2. What do I do if I don't have ground cumin?
You can skip it or use a little ground coriander, but cumin gives a special flavor.
3. Can I prepare the nests in advance and bake them later?
You can assemble them a few hours ahead, kept in the fridge covered with foil, but not too long in advance as the sheets may absorb moisture and won't come out crispy.
4. How much cheese should I use per nest?
About a large tablespoon for each, but it depends on how salty and flavorful you want it to be.
5. Can they be frozen?
I do not recommend it, the texture of the sheets and the puree does not hold up well to freezing and thawing.
Nutritional values (estimate)
For 1 nest (out of 4): approximately 250-300 kcal. Carbohydrates: 20-25 g, protein: 15-18 g, fat: 10-13 g (varies depending on the type of meat and how much butter you use). It is a snack with moderate protein and carbohydrate content, without being very fatty.
Storage and reheating
The nests can be kept in the fridge, in a closed container, for up to 2 days. For reheating, it is best to put them in the oven for 5 minutes at 170°C to keep the sheets crispy. In the microwave, the sheets become soft, but if texture doesn't matter, it can be done that way. They do not hold up well for more than two days, as the puree draws moisture into the sheets.
Ingredients: 4 sheets of pastry 250 ground turkey 2 potatoes 1 small onion 1 tablespoon butter 1 teaspoon ground cumin 1/2 teaspoon nutmeg 100 g grated cheese 1 tablespoon olive oil
Tags: meat pie appetizer pie cheese delaco
