Puff Pastry Elk Appetizers for an Easy Crowd-Pleasing Starter
Next time you’re asked to bring a wild game appetizer to a party, show up with these tender elk steak bites — savory, bite-sized puff pastry elk appetizers that’s guaranteed to impress. Each piece is wrapped in flaky puff pastry with a layer of creamy cheese and a salty ribbon of prosciutto, then baked until golden and impossible to resist straight from the oven.
For these Puff Pastry Elk Appetizers, lean cuts like bottom round, top round, and backstrap work best. They’re tender enough to sear quickly, hold their shape in bite-sized portions, and stay juicy when wrapped in flaky puff pastry.
No elk on hand? Venison, pronghorn antelope, or another favorite wild game works perfectly here. No matter which meat you choose, these puff pastry bites are guaranteed to disappear fast.
Season the cubed elk steak with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear elk cubes quickly until golden brown on the outside but slightly undercooked inside. Remove from skillet and let cool.
Preheat the oven to 400°F.
Roll out one sheet of puff pastry at a time and cut into 12 individual squares.
Place a small amount of Boursin cheese in the center of each square. Top with one elk cube and a piece of prosciutto. Lightly wet the outer edges of each pastry square with water. Pull the four corners up over the filling and pinch to seal. Place seam-side down on a nonstick baking sheet and brush tops with softened butter.
Repeat assembly with the second puff pastry sheet. Bake all appetizers for 20 minutes or until golden brown.
Remove from oven and serve warm as a crowd-pleasing starter.
Tips for Perfect Puff Pastry Elk Appetizers
- Keep ingredients cold: Cold puff pastry and slightly chilled elk cubes help the pastry stay flaky and puff properly.
- Don’t overcook the elk: The elk will continue cooking in the oven. Slightly undercooked when searing ensures juicy bites.
- Use a light hand with cheese: A small amount of Boursin per packet prevents the filling from spilling during baking.
- Seal well: Wetting the edges with water and pinching firmly keeps the pastry pockets intact and prevents leaking.
- Customize fillings: Swap Boursin for cream cheese, goat cheese, or herbed cheeses. You can also add caramelized onions or roasted red peppers for extra flavor.
- Make ahead: Assemble the appetizers and refrigerate for up to 2 hours before baking. Brush with butter right before putting them in the oven.
- Add a finishing touch: Sprinkle a little fresh thyme or black pepper on top after baking for a professional look.
- Serve with dipping sauces: Try a creamy horseradish sauce, garlic aioli, or a balsamic glaze to elevate the appetizer.
Puff Pastry Elk Appetizers
Ingredients
- 1 lb elk steak, cut into 24 (1 inch) cubes
- 1 tbsp granulated garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil, extra virgin
- 4 prosciutto slices, cut into 24 small pieces
- Boursin Black Pepper Cheese
- 2 sheets frozen puff pastry, thawed
- 2 tbsp butter, softened
- 1/2 cup water
Instructions
- Season the cubed elk steak with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Sear elk cubes quickly until golden brown on the outside but slightly undercooked inside. Remove from skillet and let cool.
- Preheat the oven to 400°F.
- Roll out one sheet of puff pastry at a time and cut into 12 individual squares.
- Place a small amount of Boursin cheese in the center of each square. Top with one elk cube and a piece of prosciutto. Lightly wet the outer edges of each pastry square with water. Pull the four corners up over the filling and pinch to seal. Place seam-side down on a nonstick baking sheet and brush tops with softened butter.
- Repeat assembly with the second puff pastry sheet. Bake all appetizers for 20 minutes or until golden brown.
- Remove from oven and serve warm as a crowd-pleasing starter.
Notes
More Elk-Inspired Appetizers for Feeding a Crowd
Elk and Black Bean Flautas
Crispy, golden flautas stuffed with seasoned ground elk, black beans, garlic, and warm Southwest spices. Rolled tight and fried (or baked) until crunchy, they’re perfect sliced into party portions and served with sour cream, guacamole, or salsa verde for dipping.
Ground Elk Stuffed Mushroom Appetizers
Savory mushroom caps filled with a rich mixture of ground elk, cream cheese, herbs, and garlic. Baked until bubbling and lightly golden on top, these bite-sized appetizers are elegant enough for holidays but easy enough for game day.
Puff Pastry Elk Appetizers
Flaky, buttery puff pastry wrapped around a seasoned elk filling — think mini hand pies with big flavor. The crisp pastry contrasts beautifully with the juicy elk center, making these irresistible finger foods that disappear fast on any appetizer table.
Elk Chimichangas
Small, party-style chimichangas filled with bold, spiced elk and cheese, then fried or baked until perfectly crisp. Slice them into halves or thirds for easy serving and pair with queso or smoky chipotle crema for a crowd-pleasing finish.
Crispy Elk Taquitos
Tightly rolled tortillas packed with flavorful shredded or ground elk, then crisped to perfection. These handheld favorites are ideal for platters and dipping sauces — crunchy on the outside, tender and savory inside.
Wild Game Favorites: More Elk Dishes
If you love cooking with elk, there are plenty of other delicious ways to enjoy this lean, flavorful meat. From hearty elk chili and savory elk backstrap steaks to crowd-pleasing elk sliders and ground elk dinners, elk is incredibly versatile for both everyday meals and special occasions. Be sure to browse my full collection of elk recipes for more inspiration, tips, and tried-and-true favorites to add to your table.
Will this recipe work with elk tenderloin or would I need to adjust anything? I know it’s very lean. I have some bison fat to cook it in to add that fat but I’m worried about overcooking in the oven.
Should have made the bites smaller when I tried this. Used top round steak and cubed into 1″ x 1″, but honestly bites were a little tough.
Tried a second batch and brined then tenderized and turned out a little better, but still too chewy. May try a batch with tenderloin next.
The combination or boursin and elk and prosciutto is amazing, just trying to get it not too chewy, or smaller in size.
These were a big hit at a recent dinner party I hosted. I used Beecher’s Marco Polo cheese which has the black pepper seasoning in it. The bites were a big hit. In addition to brushing butter on the top, I also sprinkled a little kosher salt on the top as well. Everyone loved them. The only thing I will do different next time is make them slightly smaller. My bites were more like small pillows. The taste and texture were excellent and the prosciutto adds a nice saltiness to the bite. Very simple recipe to make and sure to be a hit. I will be taking these to the next party we go to.