These little oven baked beef and cranberry bites are the kind of holiday appetizer that disappears before the turkey is even carved. Around our Midwestern tables, a sweet-and-savory bite like this always has a way of feeling festive without asking much of the cook, and that is part of its charm. With just a handful of ingredients, you get buttery pastry, hearty beef, and that bright cranberry tang that belongs at Thanksgiving as much as the mashed potatoes do.
Serve these warm from the oven on a platter with toothpicks or a small spoon nearby, and set them out with other holiday nibbles like cheese, spiced nuts, relish trays, or deviled eggs. They also go nicely with a simple green salad, a cup of soup, or a glass of sparkling cider if you are making a lighter supper out of appetizers and small bites.
Oven Baked 4-Ingredient Beef and Cranberry Bites
Servings: 24 bites
Ingredients
1 pound ground beef
1 cup cranberry sauce
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
1. Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
2. In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease and let the beef cool slightly.
3. On a lightly floured surface, unfold the puff pastry and cut it into 24 even squares.
4. Place the pastry squares on the prepared baking sheet. Spoon a small amount of cooked beef into the center of each square, then top with a small dollop of cranberry sauce.
5. Brush the edges of the pastry lightly with the beaten egg so the bites bake up shiny and golden.
6. Bake for 15 to 18 minutes, or until the pastry is puffed and deeply golden. Let cool for a few minutes before serving warm.
Variations & Tips
Make-Ahead Tip: Brown the beef a day ahead and keep it chilled in the refrigerator. When it is time to bake, simply cut the pastry, fill the bites, and pop them in the oven for an easy holiday appetizer.
Cheesy Version: Add a small sprinkle of shredded white cheddar or mozzarella under the cranberry sauce if you want a richer bite. The cheese melts into the beef and makes these especially nice for casual parties beyond Thanksgiving.
Shape Tip: If you prefer a tidier appetizer, fold each square slightly around the filling like a little tart or pinch the corners up just a bit to help hold in the sauce. Keep the filling modest so the pastry can puff properly.
Flavor Tip: Whole berry cranberry sauce gives a pretty, rustic look, while smooth cranberry sauce makes a neater top. Either works well, so use what you have on hand and do not fret over it one bit.