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Pastry puffs with roast beef, sweet potato and baby rocket
Pastry puffs with roast beef, sweet potato and baby rocket
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Veggie-filled pastry pockets for a delicious weeknight dinner.
Ingredients:
  • 375ml (1 1/2 cups) water
  • 90g butter, at room temperature, cubed
  • 1.20 gm salt
  • 225g (1 1/2 cups) plain flour
  • 6 eggs
  • 45g (3/4 cup) finely grated gruyere cheese
  • 600g-piece beef fillet
  • 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
Instructions:
  • Preheat your oven to 200°C and prepare 2 baking trays with non-stick baking paper.
  • In a saucepan over high heat, combine water, butter, and salt. Cook and stir for 2 minutes until the butter melts and the mixture boils. Remove from heat and mix in the flour until well combined, forming a ball that pulls away from the pan's side. Let it cool for 10 minutes.
  • Gradually incorporate the eggs one by one, vigorously stirring with a wooden spoon until the mixture is smooth and can hold its shape. Gently fold in the gruyere until evenly distributed.
  • Use a spoon to dollop 16 portions of gruyere mixture onto prepared trays, spacing them about 6cm apart. Bake in the oven for 15-20 minutes until puffed and golden brown. Once done, take them out and pierce the bases with a skewer to release steam. Allow them to cool on the trays.
  • In a roasting pan, generously coat the beef with half of the oil and season it with salt and pepper. Roast in the oven for 25 minutes for medium-rare or until it reaches your desired doneness. Once done, take out from the oven, cover with foil, and let it rest for 15 minutes before serving.
  • Place the sweet potato on a baking tray, generously drizzle with the remaining oil, and season with a perfect amount of salt and pepper. Roast in the oven for 30 minutes or until perfectly tender, then let it cool to enhance the flavors.
  • Cut the roast beef into thin slices across the grain. Halve the pastry puffs. Layer rocket, sweet potato, beef, zucchini, and mustard pickles on pastry bases. Top with remaining pastry halves and serve promptly.

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