Strips of puff pastry are layered with a luscious aïoli, mozzarella cheese, and roast beef before being folded accordion style, placed in a muffin pan, and baked. Pictured with our Loaded Potato Twists.
Roast Beef Pastries
Serves: 12
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon prepared horseradish
- ½ teaspoon Worcestershire sauce
- ½ teaspoon honey
- 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
- ⅓ cup shredded mozzarella cheese
- 6 ultra-thin slices deli-style roast beef*
Instructions
- Preheat oven to 400°. Spray a 12-well muffin pan with cooking spray.
- In a small bowl, whisk together mayonnaise, sour cream, horseradish, Worcestershire sauce, and honey to make an aïoli. Refrigerate until ready to use.
- On a lightly floured surface using a rolling pin and working with one puff pastry sheet at a time, roll puff pastry into a 12-inch square (approximately ⅛-inch thick). Using a pizza wheel or a thin, sharp knife, cut each dough square into 6 (12x2-inch) strips. Using a small offset spatula, spread a scant 1 tablespoon aïoli in a thin even layer onto each dough strip, leaving an approximately ½-inch border on all sides. Sprinkle cheese over aïoli layer, approximately ½ tablespoon per strip. Cut roast beef slices in half, and place a piece in the center of each dough strip. Working with a strip at a time, fold pastry back and forth onto itself times, accordion style. Place each folded pastry into a well of prepared muffin pan with meat facing up.
- Bake for 15 minutes. Reduce oven temperature to 350° and continue baking until tops and sides are evenly golden brown, 10 to 15 minutes more. Let cool slightly in pan, 5 to 6 minutes. Serve warm.
Notes
*If roast beef slices are small, additional slices may be needed.
