Corned Beef and Tomato Twist
Give your appetizer game a flavor-packed upgrade with this Corned Beef and Tomato Twist! This delightful recipe combines the savory goodness of corned beef, the tangy richness of tomato paste, and the creamy indulgence of melted cheddar cheese, all wrapped in flaky, golden puff pastry. The magic lies in the twist—literally! By slicing and twisting the pastry, you reveal beautifully layered stripes of savory filling, making it not only delicious but also visually stunning. Perfect as a crowd-pleasing party snack or a simple family treat, this easy-to-make recipe takes only 40 minutes from start to finish. With fragrant sautéed garlic and onion adding depth and a glossy egg wash ensuring a crispy finish, this Corned Beef and Tomato Twist is sure to impress!
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Recipe Information
Ingredients
- 1 piece puff pastry sheet
- 200 grams corned beef
- 2 tablespoons tomato paste
- 100 grams cheddar cheese
- 1 small onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 large egg
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Finely chop the onion and garlic. Heat the olive oil in a skillet over medium heat, and sauté the onion and garlic until soft and translucent (about 3-4 minutes).
Add the corned beef to the skillet and break it apart with a spatula. Stir it into the onion and garlic mixture, cooking for another 2 minutes. Remove from heat and set aside to cool slightly.
Unroll the puff pastry sheet onto a lightly floured surface. Spread the tomato paste evenly across the pastry, leaving a 1 cm border around the edges.
Evenly distribute the corned beef mixture over the tomato paste. Grate the cheddar cheese and sprinkle it on top of the corned beef mixture.
Roll the pastry from one long edge to the other, creating a log shape. Pinch the seam gently to seal it, then cut the log in half lengthwise, exposing the layers.
Twist the two halves together, keeping the cut sides facing up to show the filling. Pinch the ends to seal.
Carefully transfer the twisted pastry onto the prepared baking sheet. Beat the egg in a small bowl and brush it over the pastry to give it a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Let it cool for 5 minutes before slicing into pieces and serving. Enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 5187 mg | 226% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 13.8 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 481 mg | 37% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
