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1/2
17 1/3 ounce package (1 sheet) frozen puff pastry, thawed
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1
slightly beaten egg
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1
teaspoon water
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1
8 ounce carton dairy sour cream
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2
tablespoons assorted snipped fresh herbs such as basil, oregano, thyme, dill, and/or parsley
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4
teaspoons prepared horseradish
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1
tablespoon milk
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1
clove garlic, minced
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8
ounces thinly sliced chilled medium-rare beef tenderloin or very thinly sliced deli-style beef
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1
teaspoon cracked black peppercorns
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Assorted fresh herbs
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.
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. Makes 30 sandwiches.
- Servings Per Recipe 30,
- Calories 71,
- Protein (gm) 3,
- Carbohydrate (gm) 3,
- Fat, total (gm) 5,
- Cholesterol (mg) 17,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 44,
- Potassium (mg) 45,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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