Beef Mince Kolachki Pastries
Traditionally a beloved Eastern European dessert pastry, the kolachki is known for its flaky, buttery exterior cradling a sweet filling. In this creative savory twist, we explore the heartier side of kolachki by filling them with aromatic spiced beef mince—a fusion inspired by Central European pastries and Balkan meat pies. Perfect as an appetizing starter or an elegant main attraction, this version will surprise and captivate diners with its delicate pastry envelope and rich, savory center.
Equipment
Ingredients
For the Pastry Dough:
2 ¼ cups all purpose flour (plain flour Australia and UK) - preferably unbleached, sifted- ½ teaspoon fine sea salt - do not use iodized salt
8 ounces unsalted butter - cold, cut into small cubes
8 ounces cream cheese - full-fat, cold, cubed
For the Beef Mince Filling:
1 tablespoon olive oil - extra virgin preferred
1 pound ground beef - 85% lean for best balance of flavor
1 medium yellow onion - finely chopped
2 cloves garlic - minced
½ teaspoon cumin - freshly ground for best aroma
¼ teaspoon ground allspice (also called pimento or Jamaican Pepper) - optional, for warm undertone
1 tablespoon tomato paste - concentrated, no added sugar
1 teaspoon kosher salt - adjust to taste
½ teaspoon ground black pepper - freshly ground ; to taste
To Assemble:
1 large egg - beaten, for egg wash
1 tablespoon water - to mix with egg
Instructions
- Prepare the Dough: In a mixing bowl, combine flour and salt. Add the butter and cream cheese. Using a pastry cutter or your fingers, work them into the flour until a coarse, crumbly dough forms. Gather it into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: In a large skillet over medium heat, warm the olive oil. Add the chopped onions and sauté until translucent and golden (about 5–7 minutes). Add garlic and stir until fragrant. Add beef mince and cook until browned (about 8–10 minutes). Stir in cumin, allspice, tomato paste, salt, and black pepper. Cook for 2 more minutes. Set aside to cool.
- Roll and Shape the Pastries: Preheat the oven to 375°F (190°C). Roll out dough on a floured surface to approximately 1/8 inch thick. Cut into 3-inch squares. Place 1 heaping tablespoon of beef filling in the center of each square, fold opposite corners toward the center, and gently pinch to seal. Place on a lined baking sheet.
- Egg Wash & Bake: Whisk egg with water to make an egg wash. Brush each pastry lightly. Bake for 25–30 minutes or until golden brown and puffed. Let cool slightly before serving.
Notes
- Try adding a pinch of smoked paprika to the filling for a deeper, rustic flavor.
- Substitute lamb for beef for a Mediterranean variation.
- Make the dough and filling a day ahead for faster assembly.
- Vegetarian? Substitute with sautéed mushrooms and lentils for an earthy profile.
Nutrition
Calories: 781kcalCarbohydrates: 41gProtein: 23gFat: 59gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 202mgSodium: 789mgPotassium: 408mgFiber: 2gSugar: 3gVitamin A: 1543IUVitamin C: 2mgCalcium: 79mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
