Ces feuilletés fleuris vont impressionner vos invités ! Recette Ramadan

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 300 grams Ground Beef (lean (80 % lean) minced beef)
• 100 grams Shredded Melting Cheese (such as mozzarella or Gruyère, grated)
• 6 pieces Puff Pastry Squares (store‑bought frozen puff pastry, thawed)
• 8 pieces Black Olives (pitted, for garnish in the centre)
• 1 piece Shallot (medium, finely diced (or onion))
• 1 piece Green Bell Pepper (small, diced)
• 1 piece Red Bell Pepper (small, diced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sweet Paprika (also called piment doux)
• 1 clove Garlic (minced)
• 1 large Egg (beaten, for egg wash)
• 2 tablespoons Fresh Parsley and Coriander (chopped together, added after cooking)

Instructions

1. Chop Vegetables

   Finely dice the shallot, green bell pepper, red bell pepper, and mince the garlic clove.

   Time: PT10M

2. Sauté Aromatics and Beef

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the diced shallot and sauté 1‑2 minutes, then add the green and red peppers. Stir for another minute, then add the ground beef, breaking it up with the spoon.

   Time: PT5M

3. Season and Finish Filling

   Sprinkle 1 tsp cumin, 1 tsp sweet paprika, 1 tsp salt, 1 tsp black pepper, and the minced garlic over the meat. Cook, stirring, until the beef is just browned (about 3 minutes). Remove from heat, stir in the chopped parsley‑coriander mix, then transfer to a bowl and let cool.

   Time: PT10M

4. Preheat Oven and Prepare Pastry

   Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper. While the oven heats, cut the thawed puff pastry into 6 equal squares (about 8 cm per side). Using a sharp knife, score a 1 cm border around each square, being careful not to cut all the way through.

   Time: PT10M

   Temperature: 200°C

5. Assemble the Flower‑Shaped Pastries

   Place a small mound of shredded cheese in the centre of each square, then add a spoonful of the cooled beef filling on top. Sprinkle a little more cheese over the filling. Gently lift the scored edges and fold them toward the centre, overlapping to create a flower shape. Press a pitted black olive into the centre of each pastry.

   Time: PT10M

6. Egg Wash

   Beat the remaining egg in a small bowl. Brush the tops of the assembled pastries with the egg wash to promote a golden colour.

   Time: PT2M

7. Bake

   Place the baking sheet in the pre‑heated oven and bake for 20 minutes, or until the pastries are puffed, golden, and crisp.

   Time: PT20M

   Temperature: 200°C

8. Cool and Serve

   Remove the pastries from the oven and let them rest on a cooling rack for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

280

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Shredded Melting Cheese: cheddar, fontina
• Instead of Puff Pastry Squares: homemade puff pastry, phyllo dough (different texture)
• Instead of Black Olives: green olives, caper
• Instead of Shallot: yellow onion, red onion
• Instead of Green Bell Pepper: zucchini, yellow bell pepper
• Instead of Red Bell Pepper: red chili, orange bell pepper
• Instead of Ground Cumin: coriander powder, garam masala (smaller amount)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Sweet Paprika: smoked paprika (less sweet)
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Egg: egg yolk only, milk wash (less shine)
• Instead of Fresh Parsley and Coriander: fresh basil, dried parsley (½ tsp)

Equipment Needed

• Skillet
• Mixing Bowl
• Wooden Spoon
• Knife
• Cutting Board
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Small Bowl

Critical Steps — Do Not Skip

• Do not over‑cook the peppers; they will finish cooking in the oven.
• Cool the beef filling completely before placing it on the pastry to avoid soggy dough.
• Keep the puff pastry cold until assembly to prevent sticking and loss of lift.
• Fold the scored edges evenly to create a uniform flower shape.
• Brush with egg wash for proper browning.

Chef Tips from the Video

• Use high‑quality butter puff pastry for the best flakiness.
• A mix of mozzarella and Gruyère gives a stretchy yet flavorful melt.
• For extra aroma, add a pinch of smoked paprika to the filling.
• Brush the pastries with a mixture of egg yolk and a drop of milk for a richer shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 180°C oven for 5‑7 minutes to regain crispness.

Freezer: Unbaked pastries can be frozen on a tray, then transferred to a zip‑lock bag; bake from frozen adding 5‑7 minutes to the baking time.

Room temperature: Best consumed within 2 hours of baking; they lose crispness after that.

Make-Ahead Tips

• Prepare the beef filling a day ahead and refrigerate; it flavors better after resting.
• Assemble the pastries, cover with plastic wrap, and keep refrigerated for up to 12 hours before baking.
• Freeze unbaked pastries on a tray; bake directly from frozen for a quick snack.

Frequently Asked Questions