Taco Puff Pastry Bites
I love me a big bowl of tacos. Give me a bag of chips, and I am set! But that’s not always the best party set-up, so these taco puff pastry bites make for delicious hand pies, served as is or with a side of creamy garlic-avocado dip.
I mean, you can never go wrong with a little dippy dip situation.
Store-bought puff pastry makes this an easy appetizer to roll out, fill, and bake. It makes a ton too, so it’s the perfect party snack for game days, holiday get-togethers, or when you just want an excuse to have people over.
Personally, I’m more of a guest than a host, so these also travel well.
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TACO PUFF PASTRY BITES
Let’s be clear, these are (as a former boss once enlightened me) white people tacos. I’m more of a ground turkey gal, but you do you if you like a moo.
The filling is packed with meat, onions, black beans, cheese, and yes, a little spinach. I swear if you’re not finely chopping spinach and “hiding” it in a variety of dishes, you’re missing out.
Baked inside buttery puff pastry and served with a toss and blend creamy avocado dip, these are simple magic for any gathering!
Can I omit the cheese? The cheese adds extra flavor and a little creaminess, but you can absolutely leave it out if you must.
INGREDIENTS
- Olive oil: Helps cook the taco filling.
- Onion: Adds savory flavor and a little sweetness to the filling.
- Ground turkey: The hearty, protein-rich base for the taco filling.
- Taco seasoning: Adds classic taco flavor and spices.
- Water: Helps the taco seasoning coat the meat and gives a slight sauciness to the filling.
- Spinach: Adds color and nutrients to the filling.
- Black beans: Add texture, heartiness, and extra protein to the filling.
- Pepper Jack and sharp cheddar cheese: Add creamy, melty texture and rich, savory flavor.
- Puff pastry: Creates the flaky, buttery shell for the taco puff pastry bites.
- Egg: Creates a golden, glossy finish on the puff pastry.
- Avocado: The creamy base of the dipping sauce.
- Greek yogurt: Adds creaminess and tang to the dip.
- Garlic: Because, of course, for more dip flavor.
- Lime juice: For a little acidity in the avocado dip.
- Ground cumin: Adds warm, earthy flavor.
- Salt: Helps to make all the flavors pop.
What’s the trick to hiding spinach in food? Finely (and I mean finely) chopping your spinach is key. It will wilt down and blend right in like a fresh herb would (but not if you leave it chunky).
HOW TO MAKE TACO PUFF PASTRY BITES
*If using frozen puff pastry, pop it in the refrigerator the night before you plan to make these taco puff pastry bites so it has time to thaw completely!
Start by preparing the taco filling…
Add the olive oil and diced onion to a large frying pan over medium-high heat and cook, stirring regularly, until the onion begins to develop some color. Add the ground turkey and break it into small pieces with a spoon as it browns.
Once about two-thirds of the turkey is browned, stir in the taco seasoning followed by the water, mixing until well combined. Stir the finely chopped spinach and black beans into the taco meat mixture.
Bring the filling to a simmer, then reduce the heat to low and cook for 3–5 minutes, stirring occasionally, until the mixture has thickened and isn’t quite so juicy.
Remove the taco filling from the heat and stir in the shredded Pepper Jack and cheddar cheese. Place the filling in the refrigerator to cool completely, stirring every 5–10 minutes to help it cool evenly.
Prep your puff pastry…
Line a large baking sheet with parchment paper and preheat the oven to 400°F.
Once the filling is cooled, lightly roll one sheet of puff pastry at a time on a lightly floured surface. You’ll cut each sheet into 9 squares, roughly 3 inches by 3 inches.
In a small bowl, beat the egg with a splash of water or milk until well combined.
Assemble your taco puff pastry bites…
Place 1–1½ tablespoons of the chilled taco filling in the center of each puff pastry square, then lightly brush the edges with the egg wash.
Working with one square at a time, fold one corner of the puff pastry over to the opposite corner to create a triangle, gently stretching the dough around the filling. Use a fork to press the edges firmly closed, then repeat with the remaining puff pastry.
Arrange the assembled taco puff pastry bites on the baking sheet, spacing them about 2 inches apart. Lightly brush the tops with additional egg wash and sprinkle with sesame seeds if desired.
Refrigerate any extra assembled bites on a parchment-lined plate until you’re ready to bake them.
Bake the savory hand pies and make your avocado dip…
Bake the taco bites for 18–22 minutes, or until the puff pastry is puffed, flaky, and golden brown. Continue baking in batches until all of the taco pastries are finished.
While the taco bites bake, prepare the creamy garlic-avocado dip. Add the avocado, Greek yogurt, minced garlic, lime juice, cumin, and salt to a food processor or blender and blend until smooth and fully combined.
Serve the taco puff pastry bites warm with the creamy avocado dip for dipping.
3 reasons you’ll love these taco puff pastry bites…
TIPS & VARIATIONS
- Make sure to thaw your puff pastry before starting! It should be cold (thawed in the fridge) but not frozen, or it won’t be manageable
- While I prefer ground turkey, you can absolutely swap in ground beef or chicken
- Because this filling does a second bake inside of pastry, you want it a little thicker (and more seasoned) than your typical taco night
- I recommend grabbing blocks of cheese and shredding them yourself. This will make the cheese blend smoothly into the taco filling
- Like a little corn in your tacos? Stir in up to 1 cup of frozen kernels; no need to thaw. This will give you slightly more filling, so be careful as you stretch the dough over it
- Personally, I hate cilantro, but you can mix that in along with any other herbs that might tickle your fancy
- Be sure to bake your pastry until it’s a nice golden brown. This will ensure that it’s fully baked in the center and prevent any soggy middles
- Make sure to give these taco puff pastry bites a little bit of time to cool before serving, so they’re warm but not fresh-out-of-the-oven hot. Nobody wants a spit-take at their party cause someone burned their tongue
MAKING AHEAD & STORING
You can prep these taco puff pastry bites the day before, storing the formed hand pies in the fridge, and baking them just before you’re ready to serve. Once baked, they’ll keep in the fridge for 3-4 days.
The creamy garlic-avocado dip will last for up to 2 days in the fridge. Store it with a piece of plastic wrap on the surface to prevent browning.
You can also freeze your baked bites, where they will keep frozen for 2-3 months. Thaw them in the fridge and then reheat at 350°F for a few minutes until crisped and warm.
MORE PARTY SNACK RECIPES
- Buffalo Chicken Pastry Appetizer
- Mini Cinnamon Rolls
- Easy Pesto Pinwheels
- Apple Butter Puff Pastry Twists
- Cookie Dough Fudge
Equipment
- Large Frying Pan
- Food Processor or Blender
- Knife
- Rolling Pin
- Parchment Paper
- 10-inch Oven-Safe Skillet
- Measuring Cups
- Measuring Spoons
- Pastry Brush
- Baking Tray
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 1 lb ground turkey
- ⅔ cup taco seasoning
- 1 cup water
- 1 ½ cups packed spinach finely chopped
- 15 oz can black beans drained and rinsed
- ½ cup shredded pepper jack cheese
- ½ cup shredded sharp cheddar cheese
- 4 sheets puff pastry
- 1 egg for egg wash
- sesame seeds optional topping
- 1 large ripe avocado
- 6 tbsp Greek yogurt
- 4 cloves garlic minced
- 1 tbsp lime juice
- ½ tsp ground cumin
- ½ tsp salt
- 2 tbsp water
Instructions
- If you’re using frozen puff pastry, place it in the fridge the night before to thaw before making this recipe!
- Start by prepping your taco filling. Add your olive oil and diced onion to a large frying pan and place over medium-high heat, stirring regularly until the onions have a little color on them
- Add in the ground turkey, breaking it into small pieces with a spoon as you brown it in the pan
- Once about two-thirds of the ground turkey is browned, mix in your taco seasoning, then mix in your water
- After it’s all combined, stir in your finely chopped spinach and black beans
- Bring the mixture to a simmer, then reduce the heat to low and cook for another 3-5 minutes, stirring occasionally until thickened and not super juicy
- Remove from the heat and stir in the shredded pepper jack and cheddar cheese. Place in the fridge to cool completely, stirring every 5-10 minutes to help it cool evenly
- Line a baking sheet with parchment paper and preheat your oven to 400°F
- Once your taco filling is cool, slightly roll out one of your sheets of puff pastry on a lightly floured surface. Cut into 9 squares roughly 3” x 3”
- In a bowl, beat your egg with a splash of water or milk until combined
- Fill the center of each square with 1 – 1 ½ tablespoons of your chilled taco filling, then lightly brush the edges with the egg wash mixture
- Working with one square at a time, fold one corner of your dough to the other corner to make a triangle. The dough should lightly stretch around the filling. Use a fork to press the edges closed before repeating with the remaining puff pastry
- Place your prepared taco bites on a large baking tray, roughly 2 inches apart, and lightly brush the top of the dough with more egg wash and a sprinkle of sesame seeds
- Store any extra bites on a parchment-lined plate in the fridge until ready to bake
- Bake for 18-22 minutes until puffed, flaky, and golden brown
- Once all of your bites have baked, prep your creamy garlicky avocado dip. Combine the avocado, Greek yogurt, minced garlic, lime juice, cumin, and salt in a food processor or blender, and blend until fully combined
- Serve your taco bites warm alongside the avocado dip and enjoy!
