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!
Place a piece of parchment paper or silicone baking sheet on a metal baking pan.
Roll each puff pastry sheet out to a 12-inch square. It will be thin, just lightly dust the surface with flour.
Spread the mustard on one sheet of pastry leaving a 1/2 inch border.
Layer the cheese over the mustard.
Layer the corned beef on top of the cheese.
Cover with the other sheet of puff pastry.
Roll and crimp the edges with a fork, sealing completely.
Brush the top with an egg wash.
Bake for 20 minutes.
The pastry will puff up and turn golden brown on top.
Remove from oven and cool for a minute. The pastry will fall a bit.
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.
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Notes
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.
If you don't have any leftover corned beef brisket, you can get some from the deli counter.
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.