Pastry Tostadas Olé


Instead of the usual tortilla base, these tostadas start with Pepperidge Farm® Puff Pastry Shells. Each shell is rolled into a circle and baked until golden before being topped with a taco-seasoned beef mix, shredded Cheddar, tomatoes, olives, green onions and sour cream.

  • Thaw: 40 minutes
  • Prep: 40 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 10



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1 lb. ground beef

  • 3/4 cup water

  • 1 pkg. (about 1 1/4 ounces) taco seasoning mix

  • 1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)

  • 1 medium tomato, chopped (about 1 cup)

  • 1/4 cup sliced pitted ripe olives

  • 2 green onions, sliced (about 1/4 cup)

  • 3/4 cup sour cream


  1. Thaw the pastry shells at room temperature for 40 minutes or until they're easy to handle.  Heat the oven to 400°F.

  2. Roll the pastry shells into 7-inch circles on a lightly floured surface.  Place the pastry circles onto baking sheets.  Prick the pastry thoroughly with a fork.

  3. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

  4. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring to separate meat.  Pour off any fat.

  5. Stir the water and taco seasoning in the skillet and heat to a boil.  Reduce the heat to low. Cook for 5 minutes or until the mixture is thickened.

  6. Divide the beef mixture among the pastry circles.  Sprinkle with the cheese, tomato, olives and onions.  Top with the sour cream.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • Before chopping, squeeze to remove excess water and seeds. You can use the pulp later for broth or soup.

  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

More Recipes