Beef Burnt End Puff Recipe
Smoked cream cheese, honey chipotle BBQ sauce.
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Ingredients
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For the Beef Burnt Ends
For the Smoked Cream Cheese
For the Puff Pastry
Method
For the Beef Burnt Ends
- 1
Prepare the Brisket
Trim excess fat from the brisket and cut it into 1-inch cubes.
- 2
Season the Beef
In a bowl, mix salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the mixture all over the brisket cubes.
- 3
- 4
For the Smoked Cream Cheese
- 5
Prepare the Cream Cheese
Soften the cream cheese at room temperature for about 30 minutes, then mix it with garlic powder, onion powder, smoked paprika, and salt until smooth.
- 6
Smoke the Cream Cheese
Place the cream cheese mixture in a small, heatproof dish and set it in the smoker for the last 30 minutes of the brisket cooking time, allowing the flavors to meld.
- 7
Add Chives
Remove the smoked cream cheese from the smoker and mix in finely chopped chives.
For the Puff Pastry
- 8
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into squares (about 4x4 inches each).
- 9
Fill the Pastry
Place a spoonful of smoked cream cheese and a few pieces of burnt ends in the center of each pastry square.
- 10
Seal and Brush
Fold the pastry over to create triangles and seal the edges with a fork. Brush the tops with beaten egg and sprinkle with sesame seeds.
- 11
Bake
Place the filled pastries on a baking sheet and bake for 15-20 minutes or until golden brown.