Recipe | "Corned Beef Puff Pastry" by Sue Ready

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 
  1. With a pastry wheel cut one sheet into 9 equal squares and 3 squares from another sheet. 
  2. Use a food processor to combine filling ingredients.
  3. 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.
  4. 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. 
  5. Place in medium sized muffin pans. Bake until pastry is golden brown and puffed, about 14 minutes. 
  6. 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.

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