Corned Beef Puffs

Corned Beef Puffs
Staff Writer
Corned Beef Puffs

The Pampered Chef

Corned Beef Puffs

These corned beef puffs were developed by the chefs in our test kitchens, and they're perfect for St. Patrick's Day or any other festive occasion when you need to have a few passed hors d'oeuvres around for guests to enjoy.

Ingredients

  • All-purpose flour, for dusting
  • One 8-ounce package seamless crescent dough
  • 8  Ounces  thinly sliced deli corned beef, chopped
  • scallions, chopped
  • 1  Cup  shredded Swiss cheese
  • 3  Tablespoons  mayonnaise
  • 1  Tablespoon  country-style Dijon mustard

Directions

Preheat the oven to 375 degrees.

Lightly dust a work surface with flour. Roll out the crescent dough to an 11-by-14-inch rectangle and place on top of a 24-cup muffin pan. Use a pastry cutter with straight wheel or a plastic knife to slice the dough crosswise and lengthwise between cups to make 24 squares.

To make the filling, in a bowl, combine the corned beef, scallions, Swiss cheese, mayonnaise, and Dijon mustard. Fill each cup with 1 ½ tablespoons of filling. Bring corners of dough up to the center of each cup. Bake until golden brown, 11-13 minutes.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
3µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
10mg
1%
Choline, total
6mg
1%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
14mg
2%
Selenium, Se
1µg
2%
Sodium, Na
30mg
2%
Water
7g
0%

Corned Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.