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CORNED BEEF SLIDERS {Puff Pastry Sandwiches}

Corned Beef Sliders are a fancy way to serve finger sandwiches! SPICY corned beef and CREAMY Swiss cheese are nestled in FLAKY, BUTTERY puff pastry.

Dip them in HOMEMADE 1000 island dressing or my Reuben Sauce!

stack of 4 sliders on a white plate


In looking at my holiday calendar, I can see that St. Patrick’s Day is approaching fast.

Brooks would love to have corned beef for dinner. Me, I can go another way.

I am not a fan of corned beef but I am always willing to make it for him. Not willing to start from scratch, I figured that buying a corned beef already make will work well.

It’s the thought that counts, right?

But the corned beef itself is huge! So what am I do to with all the leftover corned beef that we are going to have? Make sandwiches! But not just any sandwich… sliders!

These are way better than your typical ham and cheese slider.

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side view of sliders


  • corned beef (leftover is best!)
  • Swiss cheese (thin sliced)
  • whole grain mustard
  • egg
  • 1000 island dressing (recipe for homemade below)

Feel free to use Russian dressing instead of the 1000 island if you prefer that.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)


ONE: Roll the puff pastry sheets out thin and place on a parchment lined baking sheet. Spread the bottom one with some whole grain mustard. Leave an inch clear all the way around for folding.

TWO: Place a layer of corned beef slices over the mustard. Cover with slices of Swiss cheese.

THREE: Place the second sheet of puff pastry on top. Fold over the edges and crimp with a fork to seal. Brush with egg wash.

FOUR: Bake at 400F for 20 minutes or until golden brown. Remove, cut in squares, and serve!

To make the sliders perfect for St. Patrick’s Day, I serve them with some homemade thousand island dressing to make it like a Reuben sandwich.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

Overhead of Spicy Corned Beef Creamy Swiss Cheese puff pastry sliders on a cutting board


Most sliders are made with slider buns, mini hamburger buns, or Hawaiian rolls. I like to switch it up every now and then which is why I wanted to try puff pastry.

But let’s think about Puff Pastry for a minute.


Layers of flaky pastry made by rolling and folding a ginormous block of butter inside a simple flour dough?

What’s not easy about that?! Homemade is always best, but I remember my first, and the only attempt, to make homemade puff pastry.  

I watched a video of Julia Child making it and thought to myself, that seems easy. It wasn’t the actual rolling that was hard, it was the rolling-waiting 30 minutes-rolling again-waiting 30 minutes-rolling again, etc.

I can go to the store and buy some already made for the less money than it costs me to buy the amount of butter required to make it from scratch. And less time!

I’m all about a shortcut!

Another benefit of pre-made puff pastry is that I can buy a few boxes (there go my hoarding tendencies again) and store them in the freezer for later. Just pull one box out and let it thaw in the refrigerator overnight.

Take these Irish snacks to a party and they will disappear before you can blink!


Adding sauerkraut inside the sandwich will add too much moisture and make the sliders soggy. If you want to have some, add it on top when eating or add some to the dipping sauce.


These baked sliders are best right out of the oven but you can make them the say before and then reheat them in the oven at 325F for 5-10 minutes or until warm again.

slider dipping in a bowl


You can prep the sliders and then freeze before baking them but the cheese might not melt as you would like.


  • be sure to roll the puff pastry thin so you can get as many sliders as possible.
  • brush with whole grain mustard but feel free to use Dijon if you prefer.
  • slice your corned beef and cheese very thin.
  • brushing the pastry with egg wash will help you get a brown and crispy pastry.
  • the pastry will puff up while baking (it looks really cool) but it will settle down once you pull it out of the oven.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

stack of sliders on cutting board with text "corned beef sliders"

Bring these to the party along with olive salad deviled eggs, a green veggie tray, and wash it down with a Guinness beer margarita!



Stacked Corned beef puff pastry sliders on a wood cutting board

Corned Beef Puff Pastry Sliders

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Spicy Corned Beef and Creamy Swiss Cheese are nestled in flaky, buttery puff pastry. Dipped in homemade 1000 island dressing is the perfect way to serve these pastry sliders at your next party!


1000 island dressing

  • 1/2 cup mayo
  • 1/8 cup ketchup
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon vinegar
  • 1 tablespoon pickle relish (I use dill relish)


  1. Preheat the oven to 400F.
  2. Place a piece of parchment paper or silicone baking sheet on a metal baking pan.
  3. Roll each puff pastry sheet out to a 12-inch square. It will be thin, just lightly dust the surface with flour.
  4. Spread the mustard on one sheet of pastry leaving a 1/2 inch border.
  5. Layer the cheese over the mustard.
  6. Layer the corned beef on top of the cheese.
  7. Cover with the other sheet of puff pastry.
  8. Roll and crimp the edges with a fork, sealing completely.
  9. Brush the top with an egg wash.
  10. Bake for 20 minutes.
  11. The pastry will puff up and turn golden brown on top.
  12. Remove from oven and cool for a minute. The pastry will fall a bit.
  13. Slice up and serve with dressing! I slice on the diagonal to make them even prettier. You will leave small triangles of pastry on the corners, but I just eat them while I plate them, as a treat.


*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition Information:
Yield: 12 Serving Size: 2 squares
Amount Per Serving: Calories: 438Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 143mgSodium: 1204mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 26g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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The inspiration for this amazing sandwich is found over at After Orange County.

{Originally published 03/17/16 – photos and notes updated 01/15/2021} Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Kathy Geraghty

Thursday 14th of March 2019

Wonderful idea!

Theresa @DearCreatives

Tuesday 14th of June 2016

Looks like a yummy appetizer recipe. Thanks for sharing at the #InspirationSpotlight party. Shared

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