Puff pastries, cupcakes and minced meat cigars with cheese sauce

Ingredients

• 500 g Ground beef (beef) (preferably 15 % fat)
• 30 g Fresh parsley (very finely chopped)
• 2 cloves Garlic (thinly sliced)
• 1 unit Onion (finely chopped)
• 200 g Button mushrooms (finely chopped)
• 3 tbsp Olive oil
• 1 tsp Salt
• ½ tsp Black pepper
• ½ tsp Sweet paprika
• 1 tsp Dried Herbes de Provence (optional)
• 500 ml Whole cold milk
• 2 tbsp Cornstarch
• 200 g Cubed cheese (Emmental or Gruyère type) (for the béchamel)
• 100 g Grated cheese (off the heat)
• ½ tsp Garlic powder
• 3 packages (≈250 g each) Phyllo dough sheets (thawed)
• 4 tbsp Melted butter
• 1 unit Whole egg (for glazing)
• 2 tbsp Thick crème fraîche (or milk if you prefer)
• 1 tbsp Sesame seeds (for finishing)
• 6 units Brick pastry sheets (thawed)
• 2 tbsp All‑purpose flour (for the glue)
• 2 tbsp Water (for the glue)
• 500 ml Frying oil (peanut or sunflower) (for frying the cigars)

Instructions

1. Prepare the aromatics

   Finely chop the parsley, garlic, onion and mushrooms using a food processor or a knife.

   Time: PT10M

2. Cook the meat filling

   Heat 2 tbsp olive oil in a sauté pan, add the aromatics, season with salt and pepper, then add the ground meat. Brown over medium heat until the meat is well colored (about 8 min).

   Time: PT10M

   Temperature: Medium

3. Prepare the cheese sauce

   In a saucepan, mix the cold milk with the cornstarch until dissolved. Add the cheese cubes, salt, pepper and garlic powder. Heat over medium heat while stirring until thickened (béchamel). Remove from heat, stir in the grated cheese and mix.

   Time: PT10M

   Temperature: Medium

4. Combine filling and sauce

   Pour the cheese sauce over the cooked meat, add a few Herbes de Provence if desired, and mix well to obtain a homogeneous filling.

   Time: PT5M

5. Prepare the glaze

   Beat the egg with the cream (or milk) and 1 tbsp melted butter. Set aside.

   Time: PT3M

6. Assemble the oven puff pastries

   Lay out one phyllo sheet, lightly brush with melted butter. Place 1/3 of the filling in the centre, add a drizzle of sauce, fold into a square (4 folds). Repeat with a second sheet and place the square in the baking tin. Brush the top with the glaze and sprinkle sesame seeds.

   Time: PT15M

7. Bake the puff pastries

   Bake in a preheated oven at 180°C for 30 minutes until golden.

   Time: PT30M

   Temperature: 180°C

8. Assemble the phyllo cupcakes

   Brush a phyllo sheet with butter, fold into a flower shape (roll into a counter‑clockwise spiral). Place the flower in a muffin tin, add the filling, drizzle sauce, smooth the surface and brush with glaze.

   Time: PT10M

9. Bake the cupcakes

   Bake the cupcakes in the same oven at 180°C for 25 minutes until nicely golden.

   Time: PT25M

   Temperature: 180°C

10. Assemble the brick cigars

    Brush a brick sheet with melted butter, place a small amount of filling in the centre, add a drizzle of sauce, roll into a cigar shape. Seal the edge with a glue made of flour and water (2 tbsp flour + 2 tbsp water). Repeat for each sheet.

    Time: PT10M

11. Fry the cigars

    Heat the frying oil to 180°C. Dip the cigars a few seconds on each side until golden. Drain on paper towels.

    Time: PT10M

    Temperature: 180°C

12. Plating and serving

    Arrange the puff pastries, cupcakes and cigars on a serving platter, sprinkle with chopped fresh parsley. Serve hot or warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground beef (beef): veal ground meat, mixed ground meat
• Instead of Fresh parsley: coriander, basil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Onion: shallot
• Instead of Button mushrooms: porcini, shiitake
• Instead of Olive oil: sunflower oil
• Instead of Sweet paprika: sweet chili
• Instead of Dried Herbes de Provence: thyme, oregano
• Instead of Whole cold milk: semi‑skimmed milk
• Instead of Cornstarch: potato starch
• Instead of Cubed cheese (Emmental or Gruyère type): cheddar, comté
• Instead of Grated cheese: grated mozzarella
• Instead of Garlic powder: fresh garlic (1 small clove)
• Instead of Phyllo dough sheets: filo pastry
• Instead of Melted butter: vegetable oil
• Instead of Whole egg: egg yolk + milk
• Instead of Thick crème fraîche: milk
• Instead of Sesame seeds: poppy seeds
• Instead of Brick pastry sheets: filo pastry
• Instead of All‑purpose flour: cornstarch
• Instead of Frying oil (peanut or sunflower): vegetable oil

Equipment Needed

• Food processor or chef's knife
• Sauté pan (or heavy‑bottomed skillet)
• Saucepan for béchamel
• Whisk
• Mixing bowls
• Kitchen brush
• Baking sheet
• Cake pan or baking dish
• Muffin tin (or mini‑tartlet molds) (optional)
• Kitchen thermometer (optional)
• Paper towels
• Oven

Critical Steps — Do Not Skip

• Brown the meat until uniformly colored.
• Thicken the béchamel correctly without boiling it.
• Seal the pastries and cigars to prevent filling leaks.
• Fry the cigars at the correct temperature (180°C) to avoid excessive oil absorption.

Chef Tips from the Video

• Lightly sprinkle paprika on top before glazing for a deeper colour.
• Use hard‑aged cheese for a creamier béchamel.
• Add a pinch of nutmeg to the béchamel for more aromatic depth.

Troubleshooting

Storage

Refrigerator: Store the puff pastries and cupcakes in an airtight container for 3 days. Fried cigars keep 2 days, reheated in the oven.

Freezer: Puff pastries and cupcakes can be frozen for 1 month, reheat at 180°C before serving.

Room temperature: Do not leave fried cigars at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and sauce the day before and keep refrigerated.
• The puff pastries can be assembled ahead, glazed and baked on the day.
• The cigars can be fried ahead and reheated in the oven at 150°C for 10 minutes.