Beef Pastry Ring







A recipe allowed in a diet.

Get ready for the mighty and hearty beef pastry ring. Wrap in puff pastry sheets pan-fried beef tenderloin placed on a bed of cooked veggies and bacon. Add to this core gooey mozzarella and bake them all to get a flaky and meaty wonder.

Nutritional Chart

Calories: 476 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 25 g
  • 37 g
  • 10 g

Ingredients Needed for Beef Pastry Ring

For the bacon-veggie mixture:

1 large red bell pepper, diced
1 large onion, chopped
4 ounces of bacon, diced
1 tablespoon dried oregano
2 teaspoons of vegetable oil
1 cup baby spinach

For the beef:

1 tablespoon vegetable oil
3 pounds of beef tenderloin halved

For the ring:

2 puff pastrys sheet (8 ounces each)
3 ounces of low moisture mozzarella, sliced (6 slices)
1 egg, whisked

How to Make Beef Pastry Ring

  1. For the bacon-veggie mixture:

    Add the red bell pepper, onion, bacon, and oregano to a bowl. Season with salt and mix until even.

  2. Heat the vegetable oil in a skillet over low heat and add the veggie mixture. Cook and stir until the veggies start getting tender.
  3. Add the baby spinach. Cook and stir for 3-4 minutes.
  4. For the beef:

    Heat the vegetable oil in a skillet over medium heat and add the beef.

  5. Season with salt. Cook the meat on all sides until browned, or for around 15 minutes.
  6. For the ring:

    Line a baking tray with parchment paper and place on it one puff pastry sheet.

  7. Add the veggie and bacon mixture. Form it into a ring. Add the two beef pieces on top. Try to follow the form of the ring. Cover the beef with the slices of mozzarella.
  8. Cover all with the second puff pastry sheet. Cut a hole through the upper sheet corresponding to the center of the ring using an upside down glass. Cut off the extra puff pastry using a pizza cutter. Try to follow the circular form of the ring. Press along the edge of the puff pastry ring using a fork.
  9. Coat the puff pastry ring with the whisked egg using a brush. Bake for 45 minutes at 385⁰F/195⁰C.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top