Kafta Puff Pastry Flowers

Name: Kafta Puff Pastry Flowers
Prep time: 40 min
Cook time: 25 min
Yield: 24 flower parcels
Cuisine: middle eastern

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roubashahin.com.au

Snacks Sides

Spiced kafta meets melted cheese in these puff pastry flowers—freezer-friendly and made to impress.

PREP TIME

40 minutes

COOK TIME

25 minutes

SERVES

24 flower parcels

About this recipe

These Kafta Puff Pastry Flowers are a savoury twist on my popular cheese version—and let me tell you, they’re a hit. Imagine warm, spiced kafta layered with stretchy mozzarella, all tucked inside crisp puff pastry. They’re as pretty as they are delicious, and they always start a conversation at the table.

You all know I love puff pastry—if it’s flaky and you can fill it, I’m all in. I actually made this version from scratch after making the cheese ones and thinking, imagine these with kafta! I cooked the kafta first, cut it into squares, and paired it with mozzarella. The result? Even better than I imagined. And just like the cheese version, they freeze beautifully—perfect for prepping ahead when you’re entertaining.

If you’re loving puff pastry recipes like I do, don’t miss my Golden Puff Kafta Bake—a classic with a tahini twist—Spinach and Leek Pie for a vegetarian crowd-pleaser, or my Rosewater Strawberry Puffs for something sweet and elegant. And now, these kafta flowers—your new party favourite.

Ingredients

For the pastry flowers

6 sheets puff pastry, thawed and kept cold
1 egg, lightly beaten (for brushing)
Sesame seeds, optional

For the Kafta Filling

350 grams lamb mince
150 grams beef mince
1⁄3 cup fresh basil leaves, firmly packed
1⁄4 cup fresh mint leaves, firmly packed
1⁄4 cup parsley (with stems), firmly packed
1 small onion (approx. 80 grams), roughly chopped
1 tablespoon capsicum paste or 25 grams strip of capsicum
1 whole fresh chilli (optional)
1⁄4 teaspoon Bharat
1⁄2 teaspoon ground cumin
2 teaspoon paprika

Additional filling

1 1⁄2 to 2 cups shredded mozzarella cheese

Notes from Rouba

Cold puff pastry is key—don’t use it semi-frozen or overly soft.
This kafta recipe makes enough for one batch (24-28 pastries).
I don’t always add sesame seeds, but they look lovely for entertaining.

Method

Step 1. Make the kafta

Preheat the oven to 200°C fan-forced (390°F). Line a large baking tray with baking paper.

Place all kafta ingredients in a food processor and blend until well combined. Spread the mixture evenly across the tray to form an even layer—keep in mind the kafta will shrink slightly as it cooks. Drizzle or brush lightly with olive oil. Bake for 20–25 minutes or until cooked through. Allow to cool slightly, then cut into small squares.

Step 2. Prepare the pastry

Cut each puff pastry sheet into 4 equal squares. If the edges feel dry or cracked, trim them slightly before cutting—this gives a smoother finish when you open the flaps later.

Flip the square over so the folds are underneath.

Fold each corner into the centre and press lightly to hold. Place a small handful of shredded mozzarella in the centre, followed by a square of cooked kafta.

Bring the corners up over the filling and overlap them to form a sealed parcel. Pinch the four sides where the filling peeks out—this helps shape the flower. Flip back over and gently open the flaps to create the flower petals.

Step 3. Bake

Place on a lined baking tray. Brush with egg wash and sprinkle with sesame seeds if using. Bake the puff pastry flowers for 25–30 minutes or until lightly golden and puffed. Serve warm.

A Few Things You’ll Want to Know

Can I make the kafta ahead of time?
Yes, absolutely. Bake and cut the kafta in advance, then store in the fridge for up to 3 days or freeze until ready to assemble.

Can I freeze these?
Yes, they freeze beautifully. Lay them out on baking paper in a single layer—don’t let them touch— and freeze until solid (ideally 24 hours). Once frozen, transfer gently to a zip-lock bag or airtight container. Even when frozen, they’re delicate, so handle with care. No need to thaw—just let them sit at room temp for 10–15 minutes, brush with egg wash, and bake.

Do I need to pre-cook the kafta?
Yes. Raw mince won’t cook evenly inside the pastry, and you’ll lose the texture and flavour that comes from baking it separately.

Can I swap the cheeses?
Mozzarella adds that lovely stretch, but you could mix in some cheddar, feta, or even leftover kafta bake filling. Just don’t skip the cheese—it helps balance the pastry and holds the parcel together.

Can I shape these differently?
You can! If you're short on time, fold them into simple triangles or parcels and seal with a fork. The flower shape is just a fun, decorative touch.