These Beef & Horseradish are an explosion of flavour to tempt the most selective of tastebuds. The warmth and zing of horseradish cream pairs beautifully with the fine slices of rare roast beef. A classic combination that will ensure your guests will not be left wanting.
Sour Cream Pastry Rounds With Horseradish & Beef
Serves: 45
Skill Level: Easy
Ingredients
- 445g pack Carême Sour Cream Shortcrust Pastry, defrosted
- 2 tsp Dijon mustard
- 2 tbsp horseradish
- 200g crème fraiche
- 200g pastrami or bresaola
- 2 tbsp chopped tarragon (+ more to serve)
Method
- Unroll the thawed pastry and place on a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Re-roll the remaining pastry once and cut as many disks of dough as possible. Place disks on two lined baking sheets and place cookie cutters in the corners of each baking sheet. Top each with a second baking sheet and bake the discs for 12-15 minutes until golden. Then remove from oven and set aside to cool completely before topping and serving.
- TIP: You can prepare these 1-2 days before and store them until ready to serve in an airtight container on your benchtop.
- In a bowl, whisk together the Dijon, horseradish, crème fraiche and chopped tarragon until slightly thickened. Set aside in the refrigerator until ready to serve.
- When ready to serve, add a tiny amount of horseradish cream to your shortcrust rounds to hold the pastrami in place, then top with a small pastrami roll and a dollop of horseradish cream. Finish with a little fresh tarragon.
- Note: If your Horseradish cream is a little runny, separately whisk 2-3 tbsp thickened cream until stiff and fold through the original mix.
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