If you love Greek flavours and easy dishes, these little Greek meatloaves in puff pastry are a must-try.
They are filled with juicy, well-spiced meat wrapped in light, crisp puff pastry – and the result is small, golden bites of pure pleasure.
The best thing about this recipe is that it is both easy to make and remarkably versatile. You can serve the little meatloaves as a main course with a creamy tzatziki, a fresh, crunchy cucumber salad with a creamy yoghurt dressing, spiced baby potatoes or a green salad. They are also excellent for entertaining, served as part of a tapas-style spread alongside other small bites and dips.
The recipe doesn’t call for many ingredients, and in under 30 minutes you can have an irresistible dish ready.
The crisp, flavourful bites also work well as a starter or as a snack for a relaxed evening with friends and family.
However you serve them, they are a guaranteed hit!
Greek Meatloaf in Puff Pastry
Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1 handful parsley, finely chopped
- 2 tbsp dried breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli flakes
- 1/4 tsp ground cinnamon
- 1 egg
- 100 g feta, crumbled
- Salt and freshly ground pepper
To assemble
- 1 roll ready-rolled puff pastry
- Beaten egg, for brushing
- Sesame seeds
Method
- Mix the ingredients for the meat mixture together in a bowl. Add the feta last, working it into the mixture, and season with salt and freshly ground pepper.
- Unroll the puff pastry and cut it in half across the middle – crossways, parallel to the short edge, so you get two shorter rectangles of the same width.
- Divide the meat mixture into two equal portions and press each into a log the same length as the width of the pastry. Lay the meat down the middle of a piece of pastry and shape it so it reaches right to the edges and is even in thickness. Do this with both pieces.
- Fold the pastry around the meat – easiest done by lifting one edge over first, then rolling it over the rest of the pastry. Press the seam together gently with a finger. Do this with both pieces.
- Brush the pastry with beaten egg and sprinkle with sesame seeds, then cut each roll into 5 slices (about 5 cm each).
- Place them on a baking tray lined with baking parchment, seam side down, and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 20-24 minutes, or until golden and crisp on top.If the meat releases a lot of liquid, move them around on the parchment after about 5 minutes so they are not sitting in the juices.
- Let them cool slightly on a wire rack before serving – see the introduction for serving suggestions.
Nutrition
Premium
Mon jeg kan bruge svinekød altså hakket istedet for? Er kommet til at tage det ud af fryseren
Hej Anette
Ja det tænker jeg bestemt du kan. Farsen kan dog godt være mere blød, især svinekød og når det har været frossen – det skal du lige være opmærksom på 🙂
Warm wishes, Dianna
Tak for hurtigt svar. Altid en fornøjelse med dine spændende opskrifter
Tusind tak Anette – hvor er du sød at skrive det 🙂
Warm wishes, Dianna
Hvilken fedtprocent benytter du i oksefars til græsk farsbrød I butterdej? Skall laves på fredag.
Hej Liiian
Generelt bruger jeg oftest 4-7 eller 8-12. Til dem her vil jeg foretrække 8-12 – så kødet forbliver saftigt og lækkert.
KH Dianna
Ih hvor smager de godt. Min søn er helt vilde med dem.
De skulle med i madpakken også.
Kæmpe hit. Også de mexicanske. Flere af dem tak☺️
Hejsa
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna