Golden Spiral Beef Pastry

There’s something undeniably impressive about a spiral meat pastry that emerges from your oven golden and glistening. This showstopping dish combines buttery, flaky pastry with a perfectly seasoned ground beef filling that will fill your kitchen with mouthwatering aromas. Perfect as a centerpiece for gatherings, family dinners, or special occasions, this spiral meat pastry is surprisingly straightforward to make despite its elaborate appearance. Each slice reveals beautiful layers of pastry wrapped around savory filling, making it as visually stunning as it is delicious.

Ingredients

For the Dough:

• 1 large egg
• 2 cups (480 ml) warm water
• 1 cup (240 ml) warm milk
• 7 cups (approximately 850 grams) all-purpose flour
• 1 teaspoon salt
• ½ cup (120 ml) vegetable oil
• 150 grams softened butter (for greasing dough sheets)

For the Filling:

• 450 grams ground beef
• 3 medium onions, finely diced
• 2 garlic cloves, minced
• 1½ teaspoons black pepper
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (optional)

For Brushing:

• 1 egg yolk
• 1 tablespoon milk
• 2 tablespoons sesame seeds or nigella seeds (optional)

Instructions

Preparing the Dough

1. In a large mixing bowl, whisk together the egg, warm water, warm milk, vegetable oil, and salt until well combined.
2. Gradually add the flour, one cup at a time, mixing continuously until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest for 30 minutes at room temperature.

Making the Filling

5. While the dough is resting, heat the olive oil in a large skillet over medium heat.
6. Add the diced onions and minced garlic, sautéing until soft and translucent, about 5 minutes.
7. Add the ground beef to the skillet, breaking it apart with a wooden spoon as it cooks.
8. Season with black pepper, paprika, cumin, and salt to taste.
9. Cook until the beef is completely browned and no pink remains, about 8-10 minutes.
10. Stir in the chopped parsley (if using), then remove from heat and allow the mixture to cool completely.

Assembling the Pastry

11. Preheat your oven to 190°C (375°F) and line a large baking tray with parchment paper.
12. Divide the rested dough into 6 equal portions.
13. On a lightly floured surface, roll each portion into a thin rectangle, approximately 30cm x 45cm (12″ x 18″).
14. Gently spread a thin layer of softened butter over each dough rectangle.
15. Distribute the cooled meat filling evenly across all dough rectangles, leaving a small border around the edges.
16. Starting from the long edge, roll each rectangle tightly into a long tube, pinching the seam and ends to seal.
17. Gently twist each roll slightly as you coil it into a spiral shape.
18. Arrange the spirals side by side on the prepared baking tray, connecting them to form one large spiral pastry.

Baking

19. In a small bowl, whisk together the egg yolk and milk to create an egg wash.
20. Brush the egg wash generously over the entire surface of the pastry.
21. Sprinkle with sesame seeds or nigella seeds if desired.
22. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed up and golden brown.
23. Allow to cool for 10-15 minutes before serving.

Nutritional Information and Timing

• Prep Time: 45 minutes
• Resting Time: 30 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8-10

Nutritional Information (per serving, based on 10 servings):

• Calories: 520
• Protein: 18g
• Carbohydrates: 62g
• Fat: 23g
• Fiber: 3g
• Sodium: 380mg

Cooking Tips and Tricks

1. Temperature matters: Ensure your water and milk are warm (not hot) to properly activate the dough without killing the yeast properties.
2. Cooling the filling: Always allow the meat filling to cool completely before spreading it on the dough to prevent the butter from melting prematurely.
3. Even distribution: Use a spatula or the back of a spoon to spread the filling evenly for consistent flavor in every bite.
4. Rolling technique: When rolling the dough into tubes, keep it tight but not so tight that it tears. The slight twisting while rolling creates more texture and layers.
5. Sealing edges: Pinch the edges of your dough firmly to prevent filling from leaking during baking.
6. Resting period: Don’t skip the dough resting time—this allows the gluten to relax, making the dough easier to roll thin without springing back.
7. Butter temperature: The butter should be soft enough to spread easily but not melted. Room temperature is ideal.

Variations and Substitutions

1. Meat options: Replace ground beef with ground lamb for a more traditional Middle Eastern flavor, or use ground turkey for a lighter version.
2. Cheese addition: Add 100 grams of crumbled feta cheese or grated mozzarella to the filling for a creamy dimension.
3. Vegetarian version: Substitute the meat with a mixture of sautéed mushrooms, spinach, and crumbled tofu seasoned with the same spices.
4. Spice variations: Add 1 teaspoon of smoked paprika and a pinch of cayenne for a spicier filling, or incorporate 1 teaspoon of zaatar or sumac for a more Mediterranean flavor profile.
5. Gluten-free option: Replace regular flour with a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.
6. Puff pastry shortcut: For a quicker version, use store-bought puff pastry instead of making the dough from scratch.

Common FAQs

Can I make this pastry ahead of time?

Yes! You can prepare the pastry up to the point of baking, then refrigerate it (covered) for up to 24 hours. Allow it to come to room temperature for about 30 minutes before baking. You may need to add a few extra minutes to the baking time if baking from cold.

Why did my pastry crack during baking?

This usually happens when the oven is too hot or the pastry is rolled too thin. Try reducing the oven temperature slightly and ensuring your dough is rolled to an even thickness.

Can I freeze this pastry?

Absolutely! You can freeze it either before or after baking. To freeze before baking, assemble the pastry, flash-freeze it unwrapped until firm, then wrap tightly in plastic wrap and aluminum foil. To bake from frozen, add about 10-15 minutes to the baking time. If freezing after baking, allow it to cool completely, wrap well, and freeze for up to 3 months.

How do I know when the pastry is done?

The pastry should be golden brown on top and sound hollow when tapped gently on the bottom. If using a thermometer, the internal temperature should reach 190°F (88°C).

Can I add vegetables to the filling?

Yes! Finely diced bell peppers, grated carrots, or chopped spinach work well. Just make sure to sauté them until any excess moisture evaporates to prevent a soggy pastry.

Storage and Make-Ahead Tips

1. Room temperature: The baked pastry can be stored at room temperature, covered loosely with foil, for up to 24 hours.
2. Refrigeration: Store leftover pastry in an airtight container in the refrigerator for up to 4 days.
3. Freezing baked pastry: Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight.
4. Reheating: For the best texture, reheat refrigerated pastry in a 350°F (175°C) oven for 10-15 minutes until warmed through. From frozen, reheat at 350°F (175°C) for 20-25 minutes.
5. Make-ahead components: You can prepare the filling up to 2 days in advance and store it in the refrigerator. The dough can be made a day ahead and kept refrigerated. Bring both to room temperature before assembling.

This impressive spiral meat pastry is perfect for feeding a crowd and looks far more complicated than it actually is to make. The combination of flaky, buttery pastry and well-seasoned beef filling creates a dish that’s sure to become a family favorite for special occasions or weekend family meals. Serve with a simple green salad or roasted vegetables for a complete meal that will have everyone asking for seconds.