Picadillo Puff Pastry Rolls with Cilantro Avocado Crema
15m
Prep Time
40m
Cook Time
6
Servings
These pastry rolls are served with a creamy cilantro avocado crema for a super easy, comforting weeknight dinner. They also make great finger foods for your next Summer gathering with family and friends! @brightmomentco @thefeedfeed
These pastry rolls are served with a creamy cilantro avocado crema for a super easy, comforting weeknight dinner. They also make great finger foods for your next Summer gathering with family and friends! @brightmomentco @thefeedfeed
Ingredients
COPY INGREDIENTS
2 tablespoons olive oil1 pound lean ground beef1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 yellow onion, finely diced1 large red bell pepper, seeded and diced1 teaspoon ground cumin2 tablespoons Red Gold® Roasted Garlic Tomato Paste 6 oz1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained1/2 cup plus 3 tablespoons fresh cilantro, chopped, divided1/4 cup green olives, pitted, thinly sliced1-2 sheets puff pastry, thawed1 egg, beaten for egg washsesame seeds, for topping1 cup sour cream1 ripe avocado, pitted and peeled
Instructions
- Preheat the oven to 425°F. Line a large baking pan with parchment paper.
- Brown the meat in the olive oil over medium-high heat. Season to taste with salt and black pepper.
- Add the finely diced yellow onion and bell pepper to sauté 3-4 minutes, until fragrant and tender. Stir in the ground cumin and tomato paste until well combined.
- Add the drained diced tomatoes, 2 tablespoons of cilantro, and olives. Cook on medium heat for 5 minutes, remove from heat to cool to room temperature.
- Once cooled, lightly dust the prepared baking pan with flour. Add a thawed puff pastry, then gently roll out. Slice into 6 equal rectangles or squares.
- Add 2-3 tablespoons of the picadillo on one end, then gently roll up the puff pastry to seal in the meat. Repeat with remaining puff pastry rectangles. Brush each with the beaten egg and sprinkle with sesame seeds.
- Bake for 20-25 minutes, rotating the pan halfway through baking, until deeply golden brown and flaky.
- While the puff pastry rolls cool for a few minutes, combine the remaining cilantro, sour cream, and avocado into a high speed blender, pulse until smooth. Season with salt and black pepper to taste.
- Enjoy the picadillo puff pastry rolls warm with the cilantro avocado crema.
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