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Mini Taco Pie Puff Pastries are a delightful fusion of flavors, combining the classic taste of tacos with the flaky, buttery goodness of puff pastry. This recipe stands out as a crowd-pleaser, making it an excellent choice for family gatherings, game day snacks, or even a quick weeknight dinner. With easy-to-follow steps and ingredients that are commonly found in your pantry, these mini pies are not only delicious but also versatile. Whether you’re entertaining guests or simply looking for a fun and satisfying meal, Mini Taco Pie Puff Pastries are sure to impress.

Mini Taco Pie Puff Pastries

Discover the deliciousness of Mini Taco Pie Puff Pastries—a perfect blend of taco flavors wrapped in flaky puff pastry. These easy-to-make treats are ideal for family gatherings, game day, or a quick weeknight dinner. With options for both meat lovers and vegetarians, you can customize your filling to suit your taste. Follow our simple guide to create these savory pastries and impress your guests with a delightful fusion of flavors that everyone will love!

Ingredients
  

1 package (1 lb) ground beef or turkey

1 packet taco seasoning

1 small onion, finely chopped

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 package (17.3 oz) puff pastry sheets (2 sheets, thawed)

1 egg, beaten (for egg wash)

1/2 cup salsa

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Sliced jalapeños (optional, for garnish)

Instructions
 

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

    Cook the meat: In a large skillet over medium heat, add the ground beef or turkey along with the chopped onion. Cook until the meat is browned and the onion is soft, about 5-7 minutes.

      Season the meat: Drain excess fat if necessary, then stir in the taco seasoning. Add 1/2 cup of water to the skillet, bringing the mixture to a simmer. Cook for about 2-3 minutes until the water has mostly evaporated.

        Combine filling ingredients: In the skillet, mix in the black beans and corn. Remove from heat and let the mixture cool slightly. Fold in the shredded cheddar cheese.

          Prepare puff pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares for a total of 8 squares.

            Fill the pastries: Place a generous tablespoon of the taco filling in the center of each pastry square. Be careful not to overfill.

              Seal the pastries: Fold the corners of each pastry square toward the center, pinching the edges to seal them. For a decorative touch, you can create ridges by pressing down with a fork along the sealed edges.

                Apply egg wash: Place the filled pastries on a parchment-lined baking sheet. Brush the tops of each pastry with the beaten egg for a golden finish.

                  Bake: Bake in the preheated oven for 15-20 minutes or until the pastries are golden brown and puffed.

                    Serve: Allow pastries to cool slightly. Serve warm with salsa, a dollop of sour cream, and a sprinkle of fresh cilantro. Add sliced jalapeños for an extra kick!

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6