Ingredients :

• Ground beef — Go for 15% fat if you can find it—too lean and the filling will be dry, too fatty and it will leak into the pastry. 15% gives a just-right texture, melting without being heavy. Ground veal also works very well if you want something more delicate.
• Puff pastry — The all-butter version makes a real difference: richer, more fragrant, and it browns better. That said, the classic version works perfectly. Most importantly: it must be very cold when you work with it. If it’s warm, it sticks and won’t puff up properly during baking.
• Cumin — Marked as ‘optional’ in many recipes, but honestly indispensable here. It brings a low, almost earthy heat that balances the paprika and adds depth to the filling. Without it, the filling is okay. With it, it has character.
• Eggs (in the filling) — Two eggs cracked into the warm meat—not hot, warm—and mixed quickly. They cook in the residual heat and bind the filling without making it rubbery. This is what creates that slightly creamy interior that you can’t quite place at first.