- 7 ounces frounceen 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
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 x 15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2-inch squares.
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.
Lightly brush each pastry with the beaten egg. Bake for 10-12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
37 calories; 3g total fat; 9mg cholesterol; 18mg sodium; 2g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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