117.3-ounce package store-bought puff pastry, thawed but kept cold
1large egg beaten with 1 teaspoon of water
2tablespoonssesame seedsI like to use 1 tablespoon each of white and black sesame seeds
Instructions
In a large skillet over medium heat, saute the onion in the olive oil, stirring frequently, for 3 to 5 minutes, until it begins to brown. Push the onion to one side of the pan and add the ground beef. Brown the meat, breaking it up into smaller pieces and mixing it around as it continues to cook, another 5 to 7 minutes. When the beef is almost cooked, add the paprika, lemon juice, parsley, pine nuts, salt, and pepper and continue cooking until it is cooked through. Taste and adjust seasoning as needed.
Preheat the oven to 375ºF. Line a baking sheet with parchment paper (you can cook in two batches or use two baking sheets).
On a lightly floured surface, roll out the pastry dough to a 12-by-12-inch square. Use a pizza cutter to cut the pastry into 9 equal-size squares 9 (about 4-inch squares). Cover with a towel and refrigerate while you roll and cut the second sheet of pastry if necessary.
Spoon about 2 tablespoons of the filling onto each pastry square, near one corner. Fold the pastry over the top of the filling diagonally to make a triangle. Using the tines of a fork, crimp the edges closed. Place each filled pastry on the baking sheet. Repeat with the rest of the pastry squares and filling.
In a small bowl, whisk together the egg and water and brush it onto the pastries with a pastry brush. Sprinkle on the sesame seeds. Place the baking sheet(s), uncovered, in the refrigerator for 10 minutes.
Bake for 25 to 30 minutes, rotating halfway through if baking two pans at once, until they are puffed and golden brown.
Remove from the oven and let cool for a few minutes before serving.