Serves 15
50 min
Cheesy Roast Beef Bites
Recipe GLPR4f557456bc65e0
Golden, buttery pastry cups filled with a creamy blend of roast beef, sharp cheddar, smoked Gouda, and beer-spiked cheese filling, topped with fresh chives and smoky spices. These elegant appetizers combine tender roasted beef with a tangy horseradish cream and rich, flaky pastry shells for an impressive starter.
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Ingredients
2¼ cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ cup shredded extra sharp cheddar
¼ cup shredded smoked Gouda
12 tablespoons butter, cubed and chilled
3-5 tablespoons ice water
6 ounces cream cheese, softened
¼ cup sour cream
½ cup shredded extra sharp cheddar cheese
2 tablespoons dark beer
2 teaspoons prepared horseradish
1 teaspoon cornstarch
½ teaspoon dry mustard powder
¼ teaspoon Worcestershire sauce
¼ teaspoon fresh cracked black pepper
6 ounces roast beef, chopped
¼ cup freshly chopped chives, plus more for garnish
Directions
In a large bowl, whisk together the flour, sugar, kosher salt, smoked paprika, cayenne pepper, and the ¼ cup shredded cheddar and ¼ cup shredded Gouda until evenly combined.
Add the cubed, chilled butter to the flour mixture and use your fingertips to gently rub the butter into the flour until the mixture resembles coarse sand with pea-sized pieces of butter throughout.
Begin adding the ice water, starting with 3 tablespoons, and mix gently with a fork until the dough just comes together in a shaggy mass. Add more water, one tablespoon at a time, as needed.
Turn the dough out onto a lightly floured work surface and press it into a rough rectangle. Fold the dough in half, press flat, and unfold. Repeat this folding and pressing sequence four more times until the dough becomes smooth and cohesive.
Divide the dough into two equal pieces, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
Remove one portion of dough from the refrigerator and let it rest at room temperature for 10 minutes. On a lightly floured surface, roll the dough to approximately ⅛-inch thickness into a 10×14-inch rectangle, rotating frequently to prevent sticking and dusting with additional flour as needed.
Using a pastry wheel or pizza cutter, cut the rolled dough into approximately fifteen 3-inch squares. Re-roll any scraps or misshapen pieces to yield additional squares. Gently press each square into a cup of a mini-muffin pan, cover with plastic wrap, and refrigerate while preparing the filling. Repeat steps 6 and 7 with the remaining half of dough.
Preheat your oven to 350°F. In a food processor or blender, combine the softened cream cheese, sour cream, the ½ cup shredded cheddar cheese, dark beer, prepared horseradish, cornstarch, dry mustard powder, Worcestershire sauce, and black pepper. Blend until completely smooth and creamy, approximately 2–3 minutes.
Distribute the chopped roast beef and chopped chives evenly among the pastry-lined muffin cups. Top each with a heaping tablespoon of the cheese filling, then gently tap the pan on the counter to allow the filling to settle and release air pockets.
Bake for 18–20 minutes until the pastry is golden brown throughout and the filling is set with a light golden-brown surface.
Allow the bites to cool in the pan for 5 minutes, then serve warm or at room temperature, garnishing with additional fresh chives if desired.
