Remember toaster pastries from when you were a kid? I sure do. Those flaky layers. That icing packet that never had enough icing. I was definitely a two-icing-packets kind of gal.
Corned beef toaster pastries. With Irish cheddar icing!
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These toaster pastries are so fun to make. And incredibly delicious. Think about it: Crispy, buttery layers of store-bought puff pastry filled with savory corned beef and cabbage. Plus, they’re so easy to make. You can freeze them so that you can have them the next day. And the next day.
Did I mention Irish cheddar icing?
While the pastry is baking, the cheese “icing” comes together in no time. A generous drizzle of cheese sauce really made me feel like a kid again. You could use any cheddar, but I couldn’t resist a good Dubliner cheese.
Don’t worry. With my recipe, there’s plenty of icing.
Corned Beef Toaster Pastries with Irish Cheddar “Icing”
Makes 8 toaster pastries
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.
- 5 ounces leftover corned beef, cut into 1-inch pieces
- 5 ounces leftover cabbage, cut into 1-inch pieces
- 2 (9½ by 9-inch) sheets puff pastry, thawed
- 8 teaspoons mustard, divided
- 1 large egg, lightly beaten with 1 tablespoon water
Irish Cheddar “Icing”
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 cup half & half
- 4 ounces Irish cheddar cheese, shredded (1 cup)
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
1. FOR THE TOASTER PASTRIES: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Pulse corned beef and cabbage in food processor until most pieces are ¼ to ½ inch thick, about 6 pulses, scraping down sides of bowl as needed.
2. On lightly floured counter, roll each pastry sheet into 10 by 12-inch rectangle, then cut each into 8 equal rectangles for a total of 16 rectangles. Working with 8 rectangles at a time, spread 1 teaspoon mustard in center of each, leaving ½-inch border. Distribute corned beef filling evenly on top of mustard (about 2½ tablespoons per rectangle) and brush edges of pastry with egg wash. Top with remaining 8 rectangles, pressing edges to seal. Transfer toaster pastries to prepared sheet and cut three 1-inch slits on top of each (do not cut through filling). Freeze toaster pastries until firm, about 15 minutes. (Once frozen, toaster pastries can be transferred to airtight container and stored in freezer for up to 1 month.)
3. Brush tops of toaster pastries with remaining egg wash and bake until well browned, 18 to 22 minutes, rotating pan halfway through. Transfer toaster pastries to wire rack and let cool slightly, about 15 minutes.
4. FOR THE CHEDDAR “ICING”: Meanwhile, melt butter in small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in half & half and bring to boil. Once boiling, remove from heat and whisk in cheddar, salt, and pepper until smooth, thinning with water as needed. Drizzle cheese sauce over toaster pastries and serve, passing remaining cheese sauce.