Snacks

Crunchy Beef and Fondant Cheese Pastries

Name: Crunchy Beef and Fondant Cheese Pastries
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 1 servings
Cuisine: Américaine
Ingredients: 8 slices of white bread without crust; 300g of ground beef (15% MG); 120g of mozzarella grated (or classic grated cheese); 1 medium onion finely chopped; 2 cloves of garlic pressed; 1 tomato peeled and cut into small pieces; 1 tbsp of olive oil; 1 tsp of ground cumin; 1 tsp of smoked paprika; Salt and freshly ground black pepper; A few drops of Tabasco (optional); Sunflower oil for frying (or 30g of clarified butter for pan-frying); A little water to seal the edges

By Marie Lefebvre · Updated August 28, 2026

These mini homemade pastries revisited with white bread are a street food wonder: a golden and crunchy crust hiding a generous heart of beef and cheese filling. Ready in 30 minutes, they make a unanimous hit as an appetizer or quick meal.

Prep⏱️ 5 min

Cook🔥 22 min

Servings👥 1 servings

Difficulty📊 Very Easy

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🛒 Ingredients

1 servings

8 slices of white bread without crust
300g of ground beef (15% MG)
120g of mozzarella grated (or classic grated cheese)
1 medium onion finely chopped
2 cloves of garlic pressed
1 tomato peeled and cut into small pieces
1 tbsp of olive oil
1 tsp of ground cumin
1 tsp of smoked paprika
Salt and freshly ground black pepper
A few drops of Tabasco (optional)
Sunflower oil for frying (or 30g of clarified butter for pan-frying)
A little water to seal the edges

🛍️ Recommended tools

🍟Air fryerSee on Amazon →🫙Plateau de présentationSee on Amazon →

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🎬 Original video

Directions

1
In a hot pan with olive oil, sauté the chopped onion over medium heat for 3 minutes until translucent. Add the garlic and sauté for 1 minute more.
2
Add the ground beef and cook, breaking it up with a spatula, over high heat for 5 to 7 minutes. The meat should be fully browned without remaining pink.
3
Add the tomato pieces, cumin, smoked paprika, salt, pepper, and optional Tabasco. Mix well and cook for 2 more minutes to evaporate excess liquid. The filling should be dry, not liquid. Let cool for 5 minutes off the heat.
4
On a clean work surface, flatten each slice of white bread with a rolling pin, pressing firmly to obtain a thin and flexible sheet (about 2 to 3 mm thick).
5
Place 1 generous tablespoon of beef filling in the center of each sheet, then sprinkle generously with grated mozzarella. Do not overfill the edges – leave at least 1 cm free all around.
6
Gently moisten the entire perimeter with the tips of your fingers dipped in water. Fold the bread into a square or rectangle shape, then press the edges firmly with the tines of a fork to seal and prevent leakage during cooking.
7
For frying: heat sunflower oil in a pot or deep fryer to 175 °C. Fry the pastries 2 to 3 at a time and cook for 2 to 3 minutes on each side until golden brown. Drain on paper towels. For pan-frying: melt the clarified butter over medium heat and cook the pastries 2 to 3 minutes per side, pressing gently with a spatula.
8
Serve immediately while the cheese is still fondant. Accompany with a spicy sauce, guacamole, or a simple lemon-infused sour cream.

💡 Chef's Tip

The secret to a perfectly sealed pastry without leakage: the filling must be well chilled and dry before assembly. If the meat is still hot or too moist, it will soften the bread inside and the edges will no longer stick. Prepare the filling 30 minutes in advance and refrigerate it slightly for a surefire result.