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Active Time: 10 Minutes
Total Time: 20 Minutes
Yield: Makes about 4 dozen
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RECIPE INGREDIENTS
| 7 ounces frozen puff pastry, preferably all butter, thawed |
| 1/3 cup Boursin cheese (about 2 1/2 ounces), at room temperature |
| 1/2 pound trimmed beef tenderloin, cut into 1/2 -inch cubes |
| Salt and freshly ground pepper |
| 1 large egg, lightly beaten |
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DIRECTIONS
Preheat the oven to 400 degrees F.
On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2 -by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2 -inch squares.
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Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
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Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes about 4 dozen
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