I recently watched a video on how to make puff pastry. Did you know that there are 729 layers of dough and butter in puff pastry? Makes you respect it a little bit more, right? Let’s begin with layer 1! Just kidding. As much as I would love to make my own puff pastry and as much as I know I will when I get all of the free time in the world someday, let’s take a moment of gratitude for store bought puff pastry. Did you also know you can make the easiest but most impressive desserts and apps just by using puff pastry? It really is a lifesaver. Go out and buy yourself some.
This puff pastry snack is hearty and elegant all at the same time. It’s easy finger food with barbecue sauce. Make a pot roast or beef brisket for dinner the night before and use the leftover meat for this. Or you could use a good deli roast beef. Or you could cook a small pot roast, shred it, and use it just for this. The beef is rich, the brie is creamy, the puff pastry flaky, the barbecue sauce is tangy. Not much more needs to be said.
Let’s check out our ingredient line up:
From Top Left to Right: puff pastry, egg, mango chutney, garlic, brie, shredded beef, worchestire, soy sauce, fresh thyme, and ketchup.
We first make our mango barbcue sauce. Let that baby simmer.
Our puff pastry dough is rolled out to become thinner. I need to tell you something. I don’t own a rolling pin. I own an empty Prosecco bottle with a sweet Christmas design on it. That bottle has rolled out many a pie dough just fine. Plus, it gives you an excuse to drink a bottle of wine…with friends, of course!
We top the pastry with sauce, beef, and brie. Notice the imperfect edges. I left them just like that and you should to. No one judges appearance when it’s puff pastry in front of you. When it bakes up, it looks less imperfect. Just trying to keep it easy peasy for ya.
The top sheet of puff pastry is placed on top and is given the egg wash treatment. Cut a few slits in the dough for steam to release.
It bakes up nice and brown. Look at that beauty. We cut this up into squares for serving. Oh, and don’t forget to pour the rest of the sauce in a bowl for dipping!
Wanna take a look inside? Perfection. I hope you try this and even make your own version. Happy snack making!