Alex's 'Steak' of the Wild Pastry Braid
Even a lion needs a hearty meal, and this savory pastry braid offers a delicious alternative to plain meat. Flaky puff pastry encases a flavorful ground beef and vegetable filling, creating a golden, satisfying 'steak' that's perfect for a picnic or a family dinner.
Directions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic and ground beef to the skillet. Cook, breaking up the beef with a spoon, until no pink remains. Drain any excess fat.
- 4
Stir in the mixed frozen vegetables, dried oregano, and smoked paprika. Cook for another 5 minutes, allowing the vegetables to thaw and warm through.
- 5
Season generously with salt and freshly ground black pepper. Remove from heat and let cool slightly.
- 6
On a lightly floured surface, unroll the thawed puff pastry sheet. If it's a rectangle, orient it so the long sides are horizontal.
- 7
Cut 1-inch wide strips from both long sides of the pastry, leaving a 3-4 inch solid rectangle in the center.
- 8
Spoon the cooled beef mixture evenly down the center rectangle of the puff pastry.
- 9
Starting from one end, fold alternating pastry strips over the filling, overlapping them slightly to create a braided effect.
- 10
Once braided, carefully transfer the pastry to the prepared baking sheet. Brush the entire braid with the beaten egg.
- 11
Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let rest for 5 minutes before slicing and serving.