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Savory Beef and Cheddar Tartlets

Cozy and savory tartlets filled with a delicious mixture of ground beef, sharp cheddar cheese, and fresh chives, all enveloped in flaky puff pastry.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 tartlets
Course: Appetizer, Lunch, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Tart Shells
  • 1 sheet 1 sheet (9×9–10×10 inch) frozen puff pastry, thawed Use all-butter puff pastry for best flavor.
  • 1 large egg 1 large egg, beaten with 1 tablespoon water For egg wash.
For the Filling
  • 1 lb 1 lb (450 g) lean ground beef (85–90% lean) Or ground turkey for a lighter option.
  • 1 small 1 small yellow onion, finely diced (about 3/4 cup)
  • 2 cloves 2 cloves garlic, minced
  • 1/2 teaspoon 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon 1/4 teaspoon black pepper
  • 1 teaspoon 1 teaspoon Worcestershire sauce Optional; adds depth.
  • 1/2 teaspoon 1/2 teaspoon smoked paprika Optional; for warmth.
  • 3/4 cup 3/4 cup (about 85 g) sharp cheddar, grated Use fresh cheddar for best melt and flavor.
  • 2 tablespoons 2 tablespoons chopped fresh chives Plus extra for garnish.
Optional Add-ins
  • 1/4 cup 1/4 cup frozen peas (thawed) or sautéed mushrooms Optional.
  • 2 tablespoons 2 tablespoons cream cheese For a creamier filling.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.
Cooking the Filling
  1. In a skillet over medium-high heat, add 1 tablespoon oil. When shimmering, add the diced onion and cook 3–4 minutes until soft and beginning to brown.
  2. Add the garlic and cook 30 seconds until fragrant. Add the ground beef, break it up, and cook 6–8 minutes until browned and no pink remains. Drain any excess fat.
  3. Stir in salt, pepper, Worcestershire sauce, and smoked paprika. Taste and adjust seasoning. Remove from heat and let cool 5 minutes.
Finishing the Filling
  1. Off the heat, stir in 3/4 cup grated sharp cheddar and 2 tablespoons chopped chives until cheese is evenly distributed. The filling should be moist but not soupy; if watery, cook a minute longer to evaporate excess liquid.
Preparing the Pastry
  1. Unfold the thawed puff pastry and roll gently to smooth seams. Cut into 8 equal squares (for larger tartlets) or 12 smaller squares. Transfer squares to the prepared baking sheet.
Filling and Sealing
  1. Spoon about 1–2 tablespoons of filling into the center of each square, leaving a border. Brush the edges of each square with the egg wash.
  2. Fold corners over slightly to create a rustic edge, or use a fork to crimp for a tart look. Brush the exposed pastry with egg wash.
Baking
  1. Bake at 400°F (200°C) for 15–18 minutes (smaller tartlets) or 18–22 minutes (larger tartlets), until pastry is puffed and deep golden and the filling is bubbling slightly. Visual cue: edges should be evenly browned and crisp.
Serving
  1. Remove from oven and sprinkle with extra chives. Let tartlets rest 3–5 minutes; this helps set the filling and makes them easier to handle.

Notes

Use cold pastry and handle it briefly to keep layers flaky. For richer flavor, mix half cheddar and half Gruyère. Avoid watery filling: drain excess liquids from sautéed vegetables and cooked meat. Vegetarian option: swap ground beef for 1 can (15 oz) drained and mashed lentils or crumbled tempeh; season well. Low-carb option: make 'tartlets' in halved portobello caps or use almond flour crust. Gluten-free: use store-bought gluten-free puff pastry or pre-baked gluten-free tart shells. Make ahead: prepare filling up to 2 days in advance and store refrigerated. Assemble and bake just before serving. Freezing: assemble unbaked tartlets on a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 4–6 minutes. Reheating: bake at 350°F (175°C) for 6–8 minutes or microwave briefly, then crisp in a skillet or toaster oven.