Kotlety v Teste — Meat Patties in Pastry

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Welcome to a delightful twist on a classic Eastern European comfort food! Today, we're making Kotlety v Teste, which translates to "patties in dough." These are juicy, seasoned meat patties, first seared to perfection and then wrapped in flaky, golden puff pastry. It's a dish that's both rustic and elegant, perfect as a hearty snack, a portable lunch, or a crowd-pleasing party appetizer. Using store-bought puff pastry makes this recipe surprisingly simple, allowing you to create a truly special treat with minimal effort. Let's get baking!

A plate of freshly baked meat patties in puff pastry, garnished with herbs.

Meat Patties in Pastry

Cooking: 40 minutes
Quantity: 4 Servings
Per serving
Calories: 335 kcal
Proteins: 23 g
Fats: 16 g
Carbohydrates: 15 g

Ingredients for Kotlety v Teste

  • 400 g homemade ground meat (equal parts pork and lean beef recommended)
  • 40 ml broth or water
  • 1/2 tsp each of khmeli-suneli (a Georgian spice blend) and garlic powder
  • 1 onion
  • 1 chicken egg
  • 200 g yeast-free puff pastry
  • 2 tsp black sesame seeds
  • salt, sweet paprika, and pepper to taste
  • vegetable oil for frying

How to Make Kotlety v Teste (Meat Patties in Pastry)

A bowl of fresh homemade ground meat, ready for making patties.

Chilled homemade ground meat is suitable for the patties.

Cold chicken broth being poured into a bowl of ground meat.

Add cold chicken broth to the ground meat.

A hand finely chopping a yellow onion on a cutting board.

Finely chop the onion.


For the kotlety (pan-fried meat patties, similar to small burgers or meatballs), chilled homemade ground meat is best. You can use store-bought or grind the meat yourself. You’ll need equal parts pork with some fat and lean beef. You can also mix chicken fillet and pork. The fat is essential; without it, the patties will be dry. The fat content should be 10% to 20% of the total meat weight.

Add cold chicken broth or cold water to the ground meat. Add salt to taste, khmeli-suneli (a fragrant Georgian spice blend), and garlic powder. Add a pinch of red pepper and half a teaspoon of sweet paprika for aroma.

Finely chop the onion; a small onion is sufficient for this amount of meat. Add the chopped onion to the ground meat. You can also grate the onion if you don’t mind the tears.

A bowl of seasoned ground meat divided into four equal portions.

Divide the ground meat into 4 equal parts.

A heavy-bottomed skillet being heated on a stove.

Heat a heavy-bottomed skillet well.

Meat patties being seared in a hot skillet until golden brown.

Quickly pan-fry on medium heat on both sides.


Divide the ground meat into 4 equal parts. Wet your hands with cold water. Form long, oval patties, similar in shape to small sausages. Place the patties on a cutting board greased with vegetable oil.

Heat a heavy-bottomed skillet well. Grease the hot skillet with frying oil. Place the patties in the skillet.

Quickly pan-fry on medium heat on both sides until browned. Then, turn them on one side and then the other. This will give the patties a golden-brown crust all over.

A sheet of frozen puff pastry thawing on a floured surface.

Take the yeast-free puff pastry out of the freezer in advance.

Take the yeast-free puff pastry out of the freezer in advance and remove the packaging. Leave the pastry on a floured board for 40-60 minutes to thaw. The thawing time depends on the room temperature.

A sheet of puff pastry being cut into long, even strips with a knife.

Cut strips 2 centimeters wide along the long side.

A seared meat patty being carefully wrapped with a strip of puff pastry.

Cool the patties and wrap them with pastry strips.

Pastry-wrapped meat patties arranged on a baking sheet lined with parchment paper.

Place the patties in pastry on baking paper.


Lightly roll out the thawed pastry with a rolling pin in one direction. Along the long side, cut strips 2 centimeters wide. Use a ruler and a sharp, wide knife to cut even strips.

Cool the patties and wrap them with the pastry strips. Place the pastry-wrapped patties so that the loose ends of the pastry are tucked underneath.

Place a sheet of silicone baking paper on a baking sheet. Arrange the patties in pastry on the paper.

A hand using a silicone brush to apply egg wash to the pastry-wrapped patties.

Using a pastry brush or silicone brush, glaze the pastry with beaten egg.

Black sesame seeds being sprinkled over the egg-washed pastry-wrapped patties.

Sprinkle the patties with black sesame seeds.

A baking sheet with meat patties in pastry being placed into a hot oven.

Place the baking sheet in the preheated oven.


Crack a small chicken egg into a bowl and beat it with a fork. Using a pastry brush or a silicone brush, glaze the pastry with the beaten egg.

Sprinkle the patties with black sesame seeds.

Preheat the oven to 200°C (400°F). Place the baking sheet in the preheated oven. Bake for 20 minutes.

A close-up of golden-brown, freshly baked meat patties in pastry on a plate.

You can always reheat this snack in the oven before serving.

Serve warm or hot. You can always reheat this snack in the oven before serving.

And there you have it—beautiful, golden Kotlety v Teste, ready to be devoured! The combination of the juicy, flavorful meat and the crisp, buttery pastry is simply irresistible. Serve them hot from the oven with your favorite dipping sauce, like sour cream with herbs or a tangy tomato sauce. They also pair wonderfully with a fresh green salad for a complete meal. We hope you enjoy making and sharing this comforting dish. It's a wonderful way to bring a taste of Eastern European home cooking to your table!