Cheesy Corned Beef Puff Pastry Bake

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Cheesy Corned Beef Puff Pastry Bake

 Description

This rich and flaky puff pastry bake is filled with tender corned beef and plenty of melted cheese, then baked until golden and bubbly. It’s crispy on the outside, creamy and savory on the inside — perfect for family dinners, holidays, or when you want a guaranteed crowd-pleaser.

 Ingredients

Serves: 6

  • 2 sheets puff pastry, thawed

  • 3 cups cooked corned beef, shredded or chopped

  • 2½ cups Swiss cheese (or mozzarella), shredded

  • ½ cup cream cheese, softened

  • ¼ cup sour cream

  • 1 tsp garlic powder

  • ½ tsp black pepper

  • ½ tsp dried parsley (optional)

  • 1 egg, beaten (for egg wash)

  • Cooking spray or butter for greasing dish

 Instructions

  1. Preheat oven to 375°F (190°C). Grease a baking dish.

  2. Prepare filling: In a bowl, mix corned beef, cream cheese, sour cream, garlic powder, pepper, parsley, and 1½ cups of shredded cheese.

  3. Assemble:

    • Lay one sheet of puff pastry in the baking dish.

    • Spread the corned beef mixture evenly on top.

    • Sprinkle remaining cheese over the filling.

    • Cover with the second puff pastry sheet. Lightly score the top.

  4. Egg wash the top for a golden finish.

  5. Bake for 30–35 minutes until puffed and deeply golden.

  6. Rest for 10 minutes before slicing (important for clean cuts).

 Tips & Notes

  • Let puff pastry stay cold until using — it puffs better

  • Swap Swiss for provolone or cheddar if preferred

  • For a Reuben-style version, add ½ cup well-drained sauerkraut

  • Leftovers reheat best in the oven or air fryer

Serving Suggestions

  • Serve with a simple green salad

  • Great with roasted potatoes or steamed veggies

  • Cut into smaller squares for party appetizers

 Nutritional Info (Approx. per serving)

  • Calories: ~420

  • Protein: ~22g

  • Fat: ~28g

  • Carbohydrates: ~24g

  • Calcium: ~25% DV

(Values vary by cheese and pastry brand)

 Benefits

  • High in protein and calcium

  • Very filling — a little goes a long way

  • Easy to prepare ahead

  • Loved by kids and adults alike

 Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble, cover, refrigerate up to 24 hours, then bake fresh.

Q: Can I freeze it?
A: Yes — freeze unbaked, wrapped tightly. Bake from frozen at 375°F, adding 10–15 minutes.

Q: What meat substitutes work?
A: Pastrami, roast beef, or turkey all work well.

Q: Why did my pastry get soggy?
A: Make sure fillings aren’t too wet and let it rest before slicing.

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