Description
These French Dip Squares offer a delightful combination of textures and savory flavors. Tender, slow-cooked shredded beef is encased within flaky, golden puff pastry, creating a satisfying bite. Each square is designed to be dipped into a rich, aromatic au jus, enhancing the deep beef flavor with every taste. The pastry bakes to a beautiful crisp, providing a pleasant contrast to the succulent filling. This dish is prepared by baking, resulting in a warm, comforting appetizer.
Ingredients
- For the Beef and Au Jus:
- 2 pounds boneless beef chuck roast
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth, low sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce (ensure alcohol-free)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- For the Pastry Squares:
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- **Prepare the Beef:** Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
- Add sliced onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the seared beef to the pot. Pour in the beef broth, add dried thyme, dried rosemary, Worcestershire sauce, and bay leaf. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the beef is fork-tender and easily shreds.
- **Shred the Beef and Prepare Au Jus:** Remove the beef from the pot and place it on a cutting board. Shred the beef using two forks. Discard the bay leaf from the cooking liquid.
- Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Skim off any excess fat from the surface. Taste the au jus and adjust seasoning with salt and pepper if needed. Keep the au jus warm over low heat.
- **Assemble the Squares:** Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, unfold one sheet of thawed puff pastry. Roll it out slightly to smooth any creases. Cut the pastry into 12 equal squares (e.g., 2×2 inches). Repeat with the second sheet of puff pastry, yielding 24 squares in total.
- Place 12 of the pastry squares on the prepared baking sheets. Spoon about 1-2 tablespoons of shredded beef onto the center of each square, leaving a small border.
- Top each beef-filled square with a second plain pastry square. Gently press down around the edges to seal the two pastry layers together. You can use a fork to crimp the edges for a decorative seal.
- Brush the tops of the assembled squares with the beaten egg wash.
- **Bake:** Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
- **Serve:** Garnish with fresh chopped parsley, if desired. Serve the French Dip Squares immediately with warm au jus for dipping.
Notes
For convenience, the beef can be cooked and shredded a day in advance. Store it in the refrigerator with a little au jus to keep it moist.
Ensure your puff pastry is completely thawed but still cold for best results when handling.
If the au jus is too thin, you can thicken it slightly by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering au jus until it reaches your desired consistency.
For an extra layer of flavor, a thin slice of provolone or Swiss cheese can be added on top of the beef before placing the second pastry square.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes (includes beef braising)
Nutrition
- Calories: 210 kcal
- Fat: 13g
- Carbohydrates: 10g
- Protein: 12g