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Peppercorn Pastries with Beef

Rated :  Not yet rated
Prep: 25 minutes
Chill: up to 24 hours
Bake: 8 minutes
 
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Peppercorn Pastries with Beef

Ingredients

  • 1/2  of a 17.3-oz. pkg. (1 sheet) frozen puff pastry, thawed
  • 1  slightly beaten egg
  • 1  tsp. water
  • 1  8-oz. carton dairy sour cream
  • 2  Tbsp. assorted snipped fresh herbs such as basil, oregano, thyme, dill, and/or parsley
  • 4  tsp. prepared horseradish
  • 1  Tbsp. milk
  • 1  clove garlic, minced
  • 8  oz. thinly sliced chilled medium-rare beef tenderloin or very thinly sliced deli-style beef
  • 1  tsp. cracked black peppercorns
  •   Assorted fresh herbs

Directions

1. Preheat oven to 375 degrees F. Unfold puff pastry sheet; roll into a 15x10-inch rectangle. Cut rectangle crosswise into ten 1-1/2-inch-wide strips; cut strips crosswise into thirds. Place pieces about 1 inch apart on two ungreased baking sheets. Combine egg and water. Brush egg mixture onto rectangles.

2. Bake for 8 to 10 minutes or till light brown. Remove from oven. Cool completely on a wire rack. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

3. For topping, stir together sour cream, the 2 tablespoons herbs, horseradish, milk, and garlic. Cover and chill up to 24 hours. Makes 30 sandwiches.

4. To serve, spread about 2 teaspoons of the sour cream mixture on each pastry rectangle, leaving a small border. Top with a thin slice of beef tenderloin, arranging accordion-style. Sprinkle with cracked pepper. Garnish with fresh herbs. Arrange on a platter.

Nutrition Facts

  • Calories 71,
  • Total Fat (g) 5,
  • Saturated Fat (g) 1,
  • Monounsaturated Fat (g) 1,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 17,
  • Sodium (mg) 44,
  • Carbohydrate (g) 3,
  • Total Sugar (g) 0,
  • Fiber (g) 0,
  • Protein (g) 3,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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