Fajita Pastry

When you think of fajitas, you probably picture sizzling meat and peppers in a skillet, right? Well, get ready to elevate that experience by adding a buttery twist. The Fajita Pastry combines all the vibrant, savory flavors of classic fajitas – juicy steak, bell peppers, and onions – wrapped inside a flaky, cheesy pastry. Perfect for family dinners and gatherings with friends, this recipe merges Tex-Mex with comfort food in a way that’s sure to leave everyone raving.

Try the Fajita Pastry recipe for yourself today! Follow the detailed baking instructions below, and you’ll have a quick and easy meal that’s perfect for weeknight suppers or weekend celebrations.

Ingredients

• Pastry:
  • 1 Four Cheese & Herb Butter Braid® Pastry

• Fajita Mixture:
  • 1 lb. steak, sliced
  • 3 bell peppers (1 red, 1 green, and 1 yellow), cut into slices
  • 1 red onion, sliced
  • 1 pkt. fajita seasoning
  • Shredded pepper jack cheese
  • Olive oil

• Cilantro Lime Crème
  • 1 c. sour cream
  • 1/4 c. cilantro
  • Juice of 1/2 a lime
  • Salt and pepper, to taste

Step-By-Step Directions

1. Take the frozen Four Cheese & Herb pastry out of the package and place on a lightly greased pan. Set the marinara packet aside in the refrigerator.
2. Cover the pastry with plastic wrap and let rise for about 5 hours, or until thawed enough to unbraid.
3. Heat 2 tbsp. olive oil in a skillet over medium heat. Add steak strips and cook until done to your preference. Stir in fajita seasoning to coat the meat. Remove meat from the skillet and set aside.
4. In the same skillet, add 2 tbsp. olive oil once again. Sauté bell peppers and onions until tender. Add the steak back to the skillet and simmer together for 5 minutes.
5. Unbraid the pastry. Scoop out and discard half of the cheese filling. Add shredded pepper jack cheese. Then, fill the pastry with the fajita mixture. Re-braid the pastry.
6. Preheat the oven to 325°F. Bake for 25 minutes, or until golden brown.
7. In a food processor, combine sour cream, cilantro, lime juice, salt and pepper. Blend until smooth. Serve this alongside your Fajita Pastry.

Tips for Making a Fajita Pastry

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• We recommend cooking the steak for fajitas either rare or medium rare to get the best texture. Also, when preparing the steak, slice thinly against the grain. This makes the meat even more tender.
• Load your slices of Fajita Pastry up with sliced avocado, guacamole, sour cream, shredded cheese, and/or Pico de Gallo for even more flavor.