Instructions:
- Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up finely. Drain off any excess fat.
- Add the chopped onion to the pan and cook until softened (about 4 minutes). Stir in the minced garlic for the final minute.
- Stir in the taco seasoning mix and water. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated and the mixture is thick.
- Remove the beef mixture from the heat. Stir in the drained diced tomatoes and the grated cheese until just melted and combined. Allow the filling to cool completely.
- Preheat oven to 200°C (400°F). Lightly flour a clean surface and unfold one sheet of thawed puff pastry.
- Spread half of the cooled taco filling evenly over the entire sheet of pastry, leaving a small 1cm border on all edges. Brush the edges lightly with egg wash. Place the second sheet of pastry directly on top and gently press the edges to seal.
- Brush the top lightly with the remaining egg wash. Use a sharp knife or pizza cutter to slice the layered pastry into long, even strips, about 1.5 cm (1/2 inch) wide.
- Take each strip and gently twist it 3–4 times to create a tight spiral. Arrange the twists on baking sheets lined with parchment paper, ensuring they aren't touching.
- Sprinkle the tops with sea salt and smoked paprika (if using). Bake for 18–20 minutes, rotating the trays halfway through, until the pastry is deeply golden brown and crisp.
- Let the sticks cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.