Add a wee bit of Irish to your cooking with this puff pastry side.The puff pastries can be served as an appetizer or as a side with soup or stew. Ham could be substituted for corned beef. Corned Beef Puff Pastry inspiration came from other puff pastry appetizers that I have made. - Sue Ready
- 1-1/2 sheets of puff pastry sheets
- 6 oz. deli corned beef, chopped
- 3 TB. green onion
- 1 cup shredded Swiss cheese
- 3 TB. mayonnaise or Miracle Whip
- 3 TB. pickle relish, drained
- 1 TB. Dijon mustard
- 1 egg and 1 tsp. water
- sesame seeds
- optional 1/3 cup drained sauerkraut, patted dry with a paper towel
- With a pastry wheel cut one sheet into 9 equal squares and 3 squares from another sheet.
- Use a food processor to combine filling ingredients.
- Add 1-1/2 TB. filling into each pastry square. Fold pastry over filling by bringing up corners diagonally. Press corners together to meet in center.
- Preheat over to 400 degrees. Beat egg with water in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Sprinkle with sesame seeds.
- Place in medium sized muffin pans. Bake until pastry is golden brown and puffed, about 14 minutes.
- Let pastry puffs cool in pan for 3 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
Cook's notes: The filling is enough for 12 puffs so you will need 1 pastry sheet plus half of another sheet.