Savory Beef & Onion Puff Pastry Rolls

These are the kind of puff pastry rolls that make people hover around the baking sheet like it’s a campfire. Flaky, golden layers on the outside… juicy, seasoned beef on the inside… and little bits of sweet onion tucked into every bite. They’re simple, cozy, and ridiculously snackable — the kind of food that feels right at home on a party platter, but also totally works as a “quiet night in” dinner with a dipping sauce and a side salad.

And honestly? The best moment is when they come out of the oven: the pastry is crisp and puffed, the edges are browned, and you can smell the oregano and paprika mingling with buttery pastry. It’s the kind of smell that makes everyone suddenly “just happen” to be in the kitchen.

Ingredients

For the Filling:

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional)
1/2 cup breadcrumbs
1 tablespoon Worcestershire sauce (optional)
1 large egg
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 pound (450 g) ground beef

For Assembly:

1 sheet puff pastry, thawed
1 egg yolk + 1 tablespoon milk (for egg wash)

Instructions

Preheat and prep.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the bottoms don’t stick and cleanup stays easy.
Sauté the onion and garlic.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, until softened and lightly golden. Stir in the minced garlic and cook for 1 minute, just until fragrant.
Take it off the heat and let it cool slightly — warm filling and puff pastry don’t always play nicely.
Mix the filling.
In a large bowl, combine the ground beef, sautéed onion and garlic, salt, pepper, oregano, paprika, chili flakes (if using), breadcrumbs, Worcestershire sauce, egg, and parsley.
Mix until everything is combined, but don’t overdo it. A gentle mix keeps the filling tender.
Roll and fill the pastry.
Lightly flour your surface and roll out the puff pastry into a rectangle if it isn’t already. Cut it lengthwise into two long strips.
Divide the beef mixture in half and shape each half into a log down the center of each strip.
Seal and slice.
Fold the pastry over the filling to form a long log. Press the edges to seal — a fork works great here and gives you that classic crimped look.
Flip seam-side down, brush the top with egg wash, and slice into 8–10 pieces per log.
Bake until golden.
Place the rolls cut-side up on the baking sheet. Brush the tops with a little more egg wash for that shiny golden finish.
Bake for 20–25 minutes, until puffed, deeply golden, and cooked through.
Cool slightly and serve.
Let them cool for a few minutes before serving. They’re amazing warm, but they also hold up beautifully at room temperature — which makes them perfect for parties.

Presentation Tips

Pile them on a platter and add a few dipping sauces in small bowls — ketchup and mustard are classics, but a creamy garlic sauce or herby yogurt dip feels a little extra. If you want them to look especially inviting, sprinkle a little chopped parsley over the platter right before serving. And if you’re serving these as more of a meal, a crisp salad on the side balances the richness perfectly.

Conclusion

These Savory Beef & Onion Puff Pastry Rolls are flaky, hearty, and wildly crowd-pleasing — the kind of snack that disappears faster than you expect. They’re easy enough for a weeknight, special enough for guests, and cozy enough to make anytime you want something warm and satisfying. Bake a batch soon… and maybe make extra, because “just one more” is basically guaranteed.