Roast Beef and Beet Phyllo Shells

You’ll love these intriguing mini bite-size treats.

Prep The Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 until browned and crisp, 5 minutes, then fill.

Make The Filling

Fill prebaked shells with deli-sliced roast beef. Combine 3 tablespoons sour cream and 2 teaspoons drained horseradish; season with salt and pepper. Top the roast beef with the horseradish cream, diced pickled beets and chopped dill.

Article Courtesy of Food Network Magazine.
Photograph Courtesy of  Levi Brown.