Description
Golden, flaky puff pastry squares filled with savory diced corned beef, tangy sauerkraut, melted Swiss cheese, and Dijon mustard. A delicious twist on the classic deli sandwich, baked until crisp and perfectly melty.
Ingredients
Units
Scale
- 2 sheets puff pastry, thawed but still cold
- 1 cup sliced corned beef, diced
- 1 cup shredded sauerkraut, well drained
- 1 cup Swiss cheese, shredded
- 2 tablespoons Dijon mustard
- 1 large egg, beaten
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a bowl, combine diced corned beef, shredded sauerkraut, shredded Swiss cheese, Dijon mustard, and black pepper. Mix until evenly distributed.
- Lightly roll out the puff pastry sheets and cut each sheet into 6 equal squares for a total of 12 squares.
- Place a small spoonful of filling into the center of each square, leaving a border around the edges.
- Brush the pastry edges lightly with beaten egg.
- Bake for 15 to 18 minutes until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
- Drain the sauerkraut thoroughly to prevent soggy pastry.
- Keep puff pastry cold until ready to bake for best rise.
- Do not overfill to avoid leaking during baking.
- Reheat leftovers in the oven at 350 F to maintain crispness.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg