Beef & Veggie Puff Pastry Rolls 🥐✨

These beef and veggie puff pastry rolls disappear every single time I make them. They’re incredibly versatile and perfect as a main dish, a hearty side, or for family gatherings. The soft filling makes them ideal for picky toddlers and little ones 💛.

Why the Veggies Matter 🥕🥒🥔

The boiled and mashed zucchini, carrot, and potato help bind the beef and prevent it from drying out. This creates a soft, cohesive filling that’s easier to chew and swallow — especially important for young eaters.

Ingredients

• 1/4 zucchini
• 1 onion
• 1 small–medium potato
• 1 carrot
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp avocado oil
• 2 puff pastry sheets
• 1 egg, for brushing
• 1 lb extra lean protein (beef, lamb, or pork)

Directions

1. Thaw puff pastry for 45 minutes. Preheat oven to 375°F (190°C).
2. Boil zucchini, carrot, and potato for 15 minutes until soft. Drain and mash.
3. Sauté chopped onion in avocado oil until golden.
4. Add ground beef and seasonings. Mash and cook for 15–17 minutes until fully cooked.
5. Mix in 1 cup of mashed vegetables.
6. Roll puff pastry thin, add beef filling, roll tightly, and slice. Seal ends.
7. Score the tops and brush with egg.
8. Bake for 25 minutes until golden and flaky.
9. Slice and serve with hummus, tzatziki, or yogurt dip.

Storage Notes

🧊 Refrigerator: Store in an airtight container for up to 3 days. Reheat in oven or air fryer at 350°F until crispy.

❄️ Freezer: Freeze fully cooled rolls for up to 2 months. Thaw overnight and reheat before serving.