Packed with veggies, these pasty puffs make a satisfying mid-week meal.
Ingredients
- 375ml (1 1/2 cups) water
- 90g butter, at room temperature, cubed
- 1/2 teaspoon salt
- 225g (1 1/2 cups) plain flour
- 6 eggs
- 45g (3/4 cup) finely grated gruyere cheese
- 600g-piece beef fillet
- 2 tablespoons olive oil
- Salt & freshly ground black pepper
- 1 (about 840g) orange sweet potato (kumera), peeled, halved lengthways, cut crossways into 1cm-thick semi circles
- 1 x 80g pkt baby rocket leaves
- Zucchini & mustard pickles, to serve
Method
- Step 1Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper.
- Step 2Place the water, butter and salt in a saucepan over high heat. Cook, stirring, for 2 minutes or until butter melts and mixture boils. Remove from heat. Add flour to the butter mixture. Use a wooden spoon to beat until well combined, and the mixture forms a ball and begins to come away from the side of the pan. Set aside for 10 minutes to cool slightly.
- Step 3Add the eggs, 1 at a time, beating well with a wooden spoon until the mixture just falls from the spoon but still holds its shape. Stir in gruyere until combined.
- Step 4Spoon 16 portions of gruyere mixture, about 6cm apart, onto prepared trays. Bake in oven for 15-20 minutes or until puffed and golden brown. Remove from oven and use a skewer to pierce bases to release steam. Set aside on trays to cool.
- Step 5Place beef in a roasting pan. Drizzle with half the oil and season with salt and pepper. Roast in oven for 25 minutes for medium-rare or until cooked to your liking. Remove from oven. Cover with foil and set aside for 15 minutes to rest.
- Step 6Meanwhile, place sweet potato on a baking tray, drizzle with remaining oil and season with salt and pepper. Cook in oven for 30 minutes or until tender. Remove from oven and set aside to cool.
- Step 7To assemble, cut the roast beef across the grain into thin slices. Cut the pastry puffs in half. Top the pastry bases with rocket, sweet potato, beef and zucchini & mustard pickles. Top with remaining pastry tops and serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2204 kj
Energy
29g
Fat Total
13g
Saturated Fat
3g
Fibre
29g
Protein
237mg
Cholesterol
346.58mg
Sodium
6g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 6 up to 2 days ahead. Store the pastry puffs in an airtight container out of direct sunlight. Store the remaining ingredients in separate airtight containers in the fridge. Carry out step 7 just before serving.
- Author: Rodney Dunn
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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