Roast Beef And Cheddar Puff Pastry Pockets

These Roast Beef and Cheddar Puff Pastry Pockets are the ultimate savory treats, perfect for a special occasion or just a delicious snack. Flaky puff pastry is filled with tender roast beef, tangy cheddar cheese, and a hint of horseradish cream, all wrapped up in a golden brown package.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup grated cheddar cheese
• 1/2 cup chopped fresh parsley
• 2 tablespoons Dijon mustard
• 1 large egg, beaten
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound roast beef, thinly sliced
• 1/4 cup horseradish cream
• 1 egg, beaten (for brushing pastry)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, salt, and baking powder.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Turn the dough out onto a lightly floured surface and gently knead a few times until it becomes smooth.

Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, in a medium bowl, mix together the grated cheddar cheese, chopped parsley, Dijon mustard, beaten egg, Worcestershire sauce, thyme, garlic powder, onion powder, salt, and black pepper.

On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/8 inch. Cut out rectangles of dough that are about 4 inches by 6 inches.

Spread a tablespoon of the cheese mixture onto one half of each rectangle, leaving a 1/2-inch border around the edges.

Top the cheese mixture with a few slices of roast beef, a dollop of horseradish cream, and a sprinkle of salt and pepper. Brush the edges of the dough with the beaten egg.

Fold the other half of the dough rectangle over the filling to form a triangle or a square, pressing the edges to seal.

Use a fork to crimp the edges. Place the pastry pockets on the prepared baking sheet, leaving about 1 inch of space between each pocket.

Brush the tops with the beaten egg.

Roll out the second dough disk and cut out more rectangles. Repeat the process of filling and sealing the pastry pockets.

Bake the pastry pockets for 20-25 minutes, or until golden brown.

Serve warm and enjoy!

Notes

Don’t overwork the dough or it will become tough.

Make sure the butter is cold, as this will help the pastry to be flaky and tender.

Use high-quality cheese for the best flavor.

If you can’t find roast beef, you can substitute it with thinly sliced ham or turkey.

Let the pastry pockets cool for a few minutes before serving, as they will be hot and delicate.

To freeze, place the unbaked pastry pockets on a baking sheet, and once frozen, transfer them to a freezer-safe bag or container for up to 2 months.

Simply bake frozen pockets for an additional 5-7 minutes.

Nutrional Value

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 20g