Corned Beef Puffs
A delicious irish spin on a classic appetizer!
Ingredients
- 8 oz (250 g) thinly sliced deli corned beef
- 2 green onions
- 1 cup (250 mL) swiss cheese
- 3 tbsp (45 mL) mayonnaise
- 1 tbsp (15 mL) country-style Dijon mustard
- Flour for dusting
- 1 pkg (8 oz/250 g) seamless crescent dough (see Cook’s Tip)
Directions
- Preheat oven to 375°F (190°C).
- Process the corned beef and green onions in the Manual Food Processor or Food Chopper. Scrape the mixture into a Classic Batter Bowl. Add cheese, mayonnaise, and mustard, then mix well.
- Sprinkle flour over the smooth side of the Large Grooved Cutting Board, and unroll the dough onto the cutting board.
- Using the Baker’s Roller®, roll dough to an 11" x 14" (28 x 35-cm) rectangle and place it on top of a Mini Muffin Pan.
- Using a plastic knife, slice the dough crosswise and lengthwise between cups to make 24 squares.
- Using a heaping Small Scoop (about 1½ tbsp/22 mL), scoop filling into the cups. Bring the corners of the dough up to the center of each cup.
- Bake for 11–13 minutes or until the puffs are golden brown. Remove the pan from the oven and remove the puffs from the pan.
Yield:
- 24 appetizers
24 servings of 1 appetizer
Cook's Tips:
Regular refrigerated crescent dough can be substituted for the seamless dough. Unroll the dough as directed in Step 4. Firmly pinch seams and continue as the recipe directs.