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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil; set aside. For filling, in a medium skillet, cook ground beef, onion, and garlic over medium-high heat until meat is brown. Drain off fat. Stir in salt, cumin, and cayenne pepper. Cook and stir for 2 minutes. Stir in olives, tomato puree, raisins, and lime peel. Remove from heat; cool about 10 minutes.
Meanwhile, on a lightly floured surface, unfold puff pastry. Using a 3-inch round cookie cutter, cut each sheet into nine rounds (18 total).
Spoon a scant tablespoon of the filling onto each pastry round. In a small bowl, combine egg and water. Lightly brush edges of pastry rounds with egg mixture. Fold each round in half. Press edges together with a fork to seal. Prick each top several times. Place on the prepared baking sheet. Lightly brush tops and sides with egg mixture.
Bake for 18 to 20 minutes or until pastries are puffed and golden brown. Let stand for 5 minutes before serving. If desired, serve with green salsa.