Ingredients
Method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large skillet over medium-high heat, cook the 1/2 pound ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper for 6 to 8 minutes, breaking it into very fine crumbles, until browned and no pink remains.
- Drain the beef well, blot with a paper towel, spread it on a plate, and let it cool for 10 minutes.
- On a lightly floured surface, unfold one sheet of puff pastry and gently roll it into a 10-inch square.
- Sprinkle the cooled beef evenly over the pastry, leaving a 1/4-inch border, then top evenly with 1 cup shredded cheddar.
- Place the second sheet of pastry on top and roll lightly with a rolling pin to seal the layers together.
- Cut the pastry into 1-inch-wide strips, then cut each strip in half crosswise to make about 20 strips.
- Twist each strip 3 to 4 times and place on the prepared baking sheet about 1 inch apart, pressing the ends down onto the parchment.
- Refrigerate the tray for 10 minutes, then brush the twists with the egg wash.
- Bake on the middle rack for 18 to 22 minutes, until puffed and deep golden brown. Cool on the pan for 5 minutes before serving.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5 to 7 minutes to bring back the crunch. Unbaked twists can be frozen for up to 2 months and baked from frozen with 4 to 6 extra minutes.
Healthy Swap: Use 93/7 lean ground turkey and reduced-fat cheddar to lighten things up, or mix 1/2 cup finely chopped sautéed spinach into the beef for an easy veggie boost.
Sodium Tip: Puff pastry and cheddar already contain salt, so you can cut the added salt to 1/4 teaspoon or skip it entirely and season the beef with garlic powder and onion powder instead.