Puff Pastry Steak and Cheese Bites

Heat 1 tbsp olive oil in a skillet over high heat. Add the cubed steak in a single layer and sear for 2 to 3 minutes until browned on the outside. Reduce heat, stir in 2 tbsp butter, minced garlic, salt, pepper, and paprika for 1 minute. Remove from heat and allow the steak to cool completely.

Lightly flour your work surface and gently roll out the thawed puff pastry sheet until smooth. Cut the sheet into 3- to 4-inch squares (yielding 9–12 pieces). Keep pastry chilled if working in a warm kitchen.

Place a small spoonful of cooled steak and a generous pinch of shredded cheese in the center of each square. Add optional caramelized onions or mushrooms if desired.

Fold the pastry over the filling to form rectangles or triangles. Press the edges firmly together, then crimp with the tines of a fork to create a tight seal. Transfer to a parchment-lined baking sheet.

Beat 1 egg with 1 tsp water. Brush the tops of each parcel lightly with egg wash. Optionally sprinkle with sesame seeds or coarsely ground black pepper.

Bake in a preheated oven at $400^\circ\text{F}$ ($200^\circ\text{C}$) for 15 to 20 minutes until the pastry is puffed and deep golden brown. Cool for 5 minutes before serving.