Ingredients:

  • 1 sheet (approx. 245g) Puff Pastry, thawed but cold
  • 1/4 cup Thousand Island Dressing
  • 6 oz thinly sliced deli corned beef, chopped
  • 1 cup shredded Swiss cheese
  • 1/2 cup sauerkraut, rinsed and squeezed bone-dry
  • 1 large egg
  • 1 tsp caraway seeds
  • 1/2 tsp coarse sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the sauerkraut in a clean kitchen towel and squeeze forcefully until no liquid remains.
  2. On a lightly floured surface, roll the puff pastry into a 10x12 inch rectangle. Spread Thousand Island dressing evenly, leaving a 1/2-inch border at the top. Layer the Swiss cheese, followed by the chopped corned beef and the dried sauerkraut.
  3. Roll the pastry tightly into a log starting from the long edge. Brush the top border with egg wash to seal. Wrap in plastic and refrigerate for 30 minutes to firm the fat.
  4. Using a sharp serrated knife, slice the log into 1/2-inch thick rounds. Place 2 inches apart on the prepared baking sheet.
  5. Brush the tops and sides with egg wash. Sprinkle with caraway seeds and sea salt.
  6. Bake for 18–22 minutes until the pastry is golden brown and puffed.