Flaky puff pastry stuffed with a hearty taco filling and served alongside a creamy garlic-avocado dip. An easy bite-size party appetizer perfect for game days, holiday parties, or just a casual hang.
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!
