12 tablespoons (1½ sticks) butter, cubed and chilled
3-5 tablespoons ice water
For the filling:
6 ounces cream cheese, softened
¼ cup sour cream
¼ cup shredded smoked Gouda
¼ cup shredded extra sharp cheddar
2 tablespoons dark beer (I used Shiner Bock)
2 teaspoons prepared horseradish
1 teaspoon cornstarch
½ teaspoon dry mustard powder
¼ teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
6 ounces roast beef, chopped
¼ cup freshly chopped chives, plus more for garnish
Begin by preparing the pastry.
In a large bowl combine the flour, sugar, salt, paprika, cayenne pepper, and shredded cheese. Mix until thoroughly combined. Add the butter and, with your fingers, rub it into the flour until the mixture looks like coarse sand studded with pea sized bits of butter. Add the water, starting with 3 tablespoons and adding more a tablespoon at a time, and mix until the dough forms a shaggy ball.
Turn the dough out onto a lightly floured surface and press into a rough rectangle. Fold the dough in half, and press it out again. Repeat four more times, or until the dough is smooth. Divide the dough in half, wrap each piece n plastic and chill for at least thirty minutes or up to three days.
Remove one half of the dough from the refrigerator for ten minutes before rolling out. Roll out on a lightly floured surface to ⅛-inch thick, 10x14-inch rectangle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
Using a pastry wheel or pizza cutter, cut the dough into about 15 3-inch squares. Save any scraps or misshapen squares that remain to re-roll for additional squares as needed. Gently press the squares into the cups of a mini-muffin pan. Cover with plastic and chill while you prepare the filling. Repeat with the second piece of dough.
Heat the oven to 350 F.
In the work bowl of a blender or food processor add the cream cheese, sour cream, shredded cheeses, beer, horseradish, cornstarch, mustard powder, Worcestershire sauce, salt, and pepper. Blend until the mixture is smooth, about 2-3 minutes.
Divide the roast beef and chives among the pastry squares. Top each with a heaping tablespoon of the filling mixture. Lightly rap the pan on the counter to help the filling settle, and remove any large air pockets.
Bake for 18 to 20 minutes, or until the pastry is golden brown all over and the filling is golden brown and set. Cool for 5 minutes in the pan before serving. Serve warm or at room temperature.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/12/cheesy-roast-beef-pie-bites/