Corned Beef ‘n Beets Bites

Servings: 32

New on the food scene is the availability of many nutritious, fermented foods that are great for digestion. Fermented foods add healthy probiotics to your diet. We take the traditional Reuben combo ingredients and turn them into a healthier appetizer



1 sheet puff pastry

¼ cup grainy mustard

6 slices Irish Cheddar cheese from the deli

6 thin slices deli corned beef

1 egg, beaten

1 cup fermented beets, drained

1 tablespoon caraway seeds

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Thaw the puff pastry sheet according to package directions. Roll out to a 12 x 10-inch rectangle. Spread mustard out evenly over the dough; top with cheese and beef and then the beets; sprinkle caraway overall. Cut in half to form 2 (10 x 16-inch) rectangles. Roll up each from the short end, jellyroll style; pinch the seams hand brush them with the egg.

Place in the fridge for about 20 minutes to chill for ease of cutting. (Meanwhile, at some point, preheat the oven to 400°. Remove from the fridge and cut each roll into 16 (1/4”) slices. Place sliced cut-side up onto a baking sheet with Teflon™ nonstick coating. Bake for 10 to 12 minutes or until the pastry is golden. Serve warm with additional mustard.  

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