Makes 15-20 Canapés
PASTRY
Alternatively buy frozen Vol au Vent Shells by jus roll
1 sheet of ready rolled puff pastry
1 egg yolk
FILLING
1tsp light olive oil
(alternatively, rapeseed, vegetable or sunflower)
150g fillet steak
70g parma ham
115g mushroom pate
(another pâté of your choice)
Salt and Pepper
TO FINISH (optional)
20g cress (alternatively, rocket or thyme leaves)
20g horseradish (sauce, cream or fresh grated)
50g radish thinly sliced
Start by preparing the puff pastry shells if you haven’t bought ready made frozen ones. Place your pastry onto a lightly floured work surface and using a 5cm round cookie cutter, cut the pastry into an even number of discs. You should end up with about 30 discs.
Using a smaller round cookie cutter (approximately 2cm), cut a hole in the centre of only half of the pastry discs to make rings. Beat the egg yolk with a fork and using a pastry brush glaze all the discs without a hole in the middle with the egg wash. Then place a ring disc on top of each glazed whole disc and glaze the top of the ring discs, be careful not to cover the edges. Place on a baking tray with parchment and chill for 30 minutes.
Preheat the oven to 180°C fan/200°C/400°F/gas6. Brush the fillet of beef with olive oil and season with salt and pepper. Put a frying pan over a medium high heat and allow it to get really hot before placing the beef on for about 2-3 minutes each side (approximately medium rare). Ensure all the meat is sealed before removing from the pan to rest.
Now bake the chilled pastry discs with a cooling rack on top of them. This stops them from over rising. Bake for 10-15 minutes or until golden brown, crispy and flakey. Once baked, remove from the oven and either use hot or allow to cool before assembling.
To assemble, tear a small piece of Parma ham and gently push it into the base of the pastry case. Then add a little pâté and a piece of the fillet steak thinly sliced. Finally, sprinkle with salt and pepper, a squeeze of horseradish sauce, a piece of thinly sliced radish and cress to garnish to add some colour.
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