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A golden brown braided puff pastry filled with beef, cheese, and vegetables on a wooden board.

Cheesy Beef Mushroom & Zucchini Puff Pastry Braid

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 500 g lean ground beef
  • 200 g cremini mushrooms, finely sliced
  • 1 medium zucchini , grated and squeezed dry
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 150 g shredded mozzarella cheese
  • 1 large egg , beaten for egg wash
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper

Method
 

  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium-high heat; add ground beef and cook until browned, breaking into small crumbles.
  3. Add diced onion, mushrooms, and garlic to the skillet; sauté for 6-8 minutes until moisture from mushrooms has evaporated.
  4. Stir in grated zucchini, salt, pepper, and oregano; cook for 2 minutes and remove from heat to cool slightly.
  5. Roll the puff pastry sheet on the parchment paper into a 10x12 inch rectangle.
  6. Place the beef and vegetable mixture in a vertical column down the center third of the pastry.
  7. Top the filling evenly with shredded mozzarella cheese.
  8. Cut 1-inch wide diagonal strips into the remaining side thirds of the pastry, from the filling to the outer edge.
  9. Fold the strips over the filling, alternating sides to create a braided appearance, and tuck the ends under.
  10. Brush the surface of the braid thoroughly with the beaten egg wash.
  11. Bake for 25 to 30 minutes until the pastry is deeply golden and puffed.
  12. Allow the braid to rest for 5 minutes before slicing into sections for service.