Tiny Meat Cakes (Bolos De Carne) – a delicious recipe with onion, garlic, lemon juice, extra lean ground beef, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large skillet (medium heat), put the olive oil, onion, garlic. Let it cook until the onion is golden and soft. Add the beef, salt and pepper and let it fry for a few minutes in high-medium heat. As soon as the beef loses its pink/red color, add the lemon juice and bring the heat to a medium-low. Leave it cooking, stirring occasionally, for 7 minutes. Let the meat cool off.
2
Next, take the puff pastry sheets and cut them into rectangle-shaped pieces (each sheet can be cut into 4-5 rectangles). Put a teaspoon-full of the meat on one of the sides of the the rectangle. Then take the other side and fold it over. This makes one tiny cake. Keep doing making the cakes until you run out of pastry.
3
Put the cakes in the oven for the amount of time it says on the puff pastry package (12-17 minutes).
376
kcal
Calories
30
g
Fat
5
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium diced onion, 3 cloves of minced garlic, 2 tablespoons of fresh lemon juice, 1 pound of extra lean ground beef, and more.
Yes, Tiny Meat Cakes (Bolos De Carne) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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