Minced Meat with Cheese Puff Pastry Pinwheels

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cook the minced meat: Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant. Add the minced meat, breaking it apart with a spoon, and cook until browned. Season with paprika, oregano, salt, and pepper.
Prepare the puff pastry: Roll out the puff pastry sheet on a clean surface. Spread the cooked minced meat mixture evenly over the pastry, leaving a small border on the edges.
Add cheese: Sprinkle the grated cheddar cheese evenly over the minced meat.
Roll up the pastry: Starting from one edge, roll the puff pastry tightly into a log or cylinder, ensuring the filling is evenly distributed.
Slice the pinwheels: Using a sharp knife, slice the rolled pastry into approximately 1-inch wide pinwheels.
Egg wash: Place the pinwheels on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake: Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden and puffed up.
Serve: Let the pinwheels cool for a few minutes before serving. Optionally, garnish with fresh parsley.
Serving Suggestions:

Continued on the next pagePreheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cook the minced meat: Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant. Add the minced meat, breaking it apart with a spoon, and cook until browned. Season with paprika, oregano, salt, and pepper.
Prepare the puff pastry: Roll out the puff pastry sheet on a clean surface. Spread the cooked minced meat mixture evenly over the pastry, leaving a small border on the edges.
Add cheese: Sprinkle the grated cheddar cheese evenly over the minced meat.
Roll up the pastry: Starting from one edge, roll the puff pastry tightly into a log or cylinder, ensuring the filling is evenly distributed.
Slice the pinwheels: Using a sharp knife, slice the rolled pastry into approximately 1-inch wide pinwheels.
Egg wash: Place the pinwheels on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Bake: Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden and puffed up.
Serve: Let the pinwheels cool for a few minutes before serving. Optionally, garnish with fresh parsley.
Serving Suggestions:

Continued on the next page