Peppercorn Pastries with Beef

Thaw puff pastry at room temperature in about 30 minutes. Or in the refrigerator about 4 hours. Keep it covered when thawing to create these savory beef appetizers with ease.

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  • Makes: 30 servings
  • Makes: 30 sandwiches
  • Prep: 25 mins
  • Bake: 8 mins 375°F
  • Chill: 24 hrs

Peppercorn Pastries with Beef

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.
  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.
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Nutrition Facts (Peppercorn Pastries with Beef)

  • Per serving:
  • 71 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 17 mg chol. ,
  • 44 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 3 g pro.
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