- 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
- 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
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