Ingredients:
1 sheet puff pastry 🥐
1 lb beef steak (sirloin or flank), thinly sliced 🥩
1 bell pepper (red, green, or a mix), diced 🌶
1 zucchini, diced 🥒
2 cloves garlic, minced 🧄
1 tbsp olive oil 🫒
1 egg (for egg wash) 🥚
Fresh parsley, chopped 🌿
Salt and pepper to taste 🧂
Instructions:
Prepare the Filling:
Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
Add the sliced beef steak to the pan. Season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes.
Add the diced bell pepper and zucchini, and cook for another 2–3 minutes until softened.
Set the beef and veggie mixture aside to cool.
Prepare the Puff Pastry:
Preheat the oven to 400°F (200°C).
Roll out the puff pastry on a baking sheet lined with parchment paper.
Assemble the Roll:
Once the filling has cooled slightly, spoon it evenly over the puff pastry, leaving a border on all sides.
Carefully roll the pastry into a log, sealing the edges. Tuck in the ends to secure the filling inside.
Egg Wash and Bake:
Brush the top of the roll with the beaten egg to give it a golden, glossy finish.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed.
Serve:
Once out of the oven, sprinkle fresh parsley over the top and slice into portions.
Enjoy the savory and flaky goodness of this beef and veggie puff pastry roll! 😋
