Agujas de Ternera Recipe: Madrid's Classic Beef Pastry 2026

Agujas de ternera are a beloved classic from Madrid's pastry shops: slender, ridged puff pastry parcels filled with a rich, savory beef and tomato filling. Despite the name, they have nothing to do with the beef cut called aguja; here, "aguja" refers to the elongated shape of the pastry, traditionally baked in narrow, oval molds.

This homemade version delivers everything you love about the original: a crisp, buttery crust and a juicy, well-seasoned filling. We'll show you how to get that perfect golden finish and a filling that stays moist, with plenty of tips along the way.

Whether you're serving them as a starter, a tapa, or a party snack, these beef pastries are sure to impress. Let's get baking!

Ingredients for Agujas de Ternera

For 6 servings

• 1 small onion
• 2 tablespoons olive oil
• Salt
• 150 g ground beef
• Ground black pepper
• 100 g crushed tomato
• Half a tablespoon of wheat flour
• 50 ml milk (broth or white wine)
• Butter (for greasing the molds)
• 1 sheet of puff pastry (made with butter)
• 1 egg

You'll also need: elongated, ridged molds measuring 12 x 3 x 3 cm.

How to Make Agujas de Ternera Step by Step

1. Sauté the onion

Peel and finely chop 1 small onion. Heat 2 tablespoons of olive oil in a skillet and sauté the onion over medium-low heat with a pinch of salt for about 5-6 minutes, until tender. Stir often to prevent burning.

2. Add the beef and brown

Add 150 g of ground beef, season with salt and ground black pepper, and increase the heat to medium-high. Cook, breaking up the meat with a spatula, for a few minutes until it loses all its water and starts to brown.

3. Incorporate the tomato and reduce

Once the meat is browned, add 100 g of crushed tomato, mix well, and cover the skillet. Cook over medium-low heat for about 5 minutes. Then uncover and continue cooking until the tomato has reduced.

4. Sprinkle in the flour and toast

Push the filling to the edges of the skillet, leaving the center clear, and sprinkle half a tablespoon of flour there. Let it cook alone for a couple of minutes to remove the raw taste, then mix it with the meat and tomato.

5. Add the liquid

Pour in 50 ml of milk, broth, or white wine, and stir so the flour dissolves.

6. Cook the filling until thickened

Cook the filling for a couple more minutes over medium-low heat, until thick and cohesive. If you used wine, let the alcohol evaporate. Remove from heat and let cool.

7. Grease and line the molds

While the filling cools, unroll a sheet of puff pastry and cut half of it into rectangles slightly larger than the molds, allowing for the edges. Use them to line the molds, which should be greased with butter. Press gently to adhere the pastry to the base and sides without tearing it.

8. Fill the molds

Once the filling is cold, distribute it among the lined molds. Fill them almost to the top, leaving at least half a centimeter to facilitate sealing and prevent the filling from spilling out during baking.

9. Cover with puff pastry and trim

Cut the remaining puff pastry to cover the agujas; this time, pieces the same size as the mold will do. Place them over the molds and press the edges to seal the top with the base pastry. Trim any excess pastry for a clean finish; it comes off easily when pressed against the mold.

10. Brush with egg, decorate, and vent

Brush the surface with beaten egg and decorate each aguja. The traditional way is to make a few lines lengthwise with the back of a knife, being careful not to cut through the pastry. Finally, make a hole in the center of each aguja for steam to escape. It shouldn't be too small, as this helps release steam during baking and prevents the top from opening. Refrigerate the agujas so the puff pastry chills again.

11. Bake the agujas

Preheat the oven to 220°C (428°F) for about 20 minutes. A very hot oven is ideal for puff pastry. Place the molds on a baking sheet, put the agujas in the oven, close the door, lower the temperature to 200°C (392°F), and bake for about 20 minutes, or until the pastry is golden brown on top.

12. Unmold and cool

Remove the agujas from the oven and wait a couple of minutes for them to cool slightly. Then, using oven mitts, carefully unmold them without breaking them. As you remove each one, place it on a wire rack to cool so air circulates underneath and the base stays crisp.

Tips for the Best Agujas de Ternera

Choose the right molds

Traditional agujas are made in narrow, oval, ridged molds, but any elongated mold will work. If you don't have professional molds, use what you have at home that maintains that elongated shape. Many Madrid pastry shops use different molds to give their agujas a unique look.

Customize the filling

The beef and tomato filling is classic, but you can add peas if you like. We use milk to bind the sauce because it softens the flavor, but you can substitute broth or wine for a more intense taste.

Use quality puff pastry

Good-quality puff pastry makes a big difference. Homemade is even better, but if you buy it, choose one made with butter. It's the true wrapper of the recipe and affects both flavor and crispness.

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