Defrost the puff pastry about 30-40 minutes before you plan to use.
Cook elk on grill or stove top at medium high heat. Combine taco seasoning packet and water, stir and then combine with the cooked ground elk.
Lay out the puff pastry on the counter and roll out all the uneven edges.
Spread half of the meat mixture on ONE of the puff pastry dough and spread evenly all over. Starting on one end, start rolling up and then once there is a tube, cut into 1" thick pieces. The end pieces may not have enough taco meat and it's up to you if you want to grill them. Repeat for the second piece of dough and remaining taco meat.
Heat grill up to 350 degrees for 8-12 minutes. It will all depend on what you are setting this on. The copper mat grills faster as it retains so much heat so I went with a lower temp so they wouldn't burn. If you are cooking puff pastry pinwheels in the oven, the temperature is at 400 for 10-12 minutes.
Cooking Base: Use an aluminum pan that is flat or a sheet pan that you can put a sheet of parchment on top of. I don't suggest cooking these straight on the grill. Meal Prep Options: Make the meat ahead of time and place in the refrigerator. Simply remove the puff pastry 40 minutes before you plan to cook and spread the elk meat on top and grill. Substitutions for Dough: You can't substitute Phyllo dough for the Puff Pastry. Substitutions for Meat: Choose any ground meat of your choice here. Substitutions for Salsa Verde: Substitute red salsa or a jarred pico for the verde version. Inspired by Wild Game Cuisine