Taco Puff Pastries Recipes

TACO PUFFS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. , Flatten half of the biscuits into 4-in. circles; place in greased 15x10x1-in. baking pans. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400° for 15 minutes or until golden brown. Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, microwave pastry on high on a microwave-safe plate until heated through.

PUFFY TACOS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
• Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.

PUFFY TACOS

Steps:

• For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack.
• Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes.
• Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly.
• Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter.
• Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds.
• Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough.
• For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes.
• Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges.

PUFFY TACO SHELLS

Steps:

• Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
• Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
• Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
• When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
• Fill with your favorite taco fixings and serve while shells are still warm.

TACO PUFF PASTRIES

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in taco seasoning, pepper, tomato sauce and chiles. Cool completely., On a lightly floured surface, unfold 1 puff pastry sheet. Roll into a 15x12-in. rectangle; cut into twenty 3-in. squares. Spoon 1 rounded tablespoon beef mixture in the center of each square. Brush edges of pastry with a bit of water; fold pastry over filling, forming a triangle. Press edges with a fork to seal. Place on ungreased baking sheets. Repeat with remaining pastry and filling., In a small bowl, whisk 1 tablespoon water and egg whites; brush over tops. Sprinkle with cheese. Bake 10-14 minutes or until golden brown. Serve warm.

SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
• Preheat oven to 375˚F (190˚C).
• In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
• Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
• To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
• Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
• Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
• Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
• Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
• Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
• Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
• Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
• Enjoy!

CHEESY TACO POCKETS

Steps:

• Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
• Add garlic and cook for one more minute, stirring constantly.
• Drain all the grease from the pan and return to the heat.
• Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
• Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
• Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
• Mix the egg and water together and brush pastry edges with it.
• Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
• Repeat until all ingredients are used.
• Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
• Bake at 375 degrees for about 15-17 minutes or until golden brown.
• OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• Great served with sour cream, catsup or your favorite dip.

CHEESY TACO POTATO PUFF CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
• Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.