Sour Cream Pastry Rounds with Horseradish & Beef

These Beef & Horseradish Rounds 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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 45
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (445g packet) 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

To prepare the bases

Preheat oven to 200℃ fan-forced (220℃ non-fan).
Unroll the thawed pastry and place onto 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, or until golden. Remove from the oven and set aside to cool completely before topping and serving.

For the topping

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.

Notes

If your Horseradish cream is a little runny, separately whisk 2-3 tbsp thickened cream until stiff, then fold through the original mix.
You can prepare these 1-2 days beforehand and store them in an airtight container on your benchtop until ready to serve.