Roast Beef Tarts

Name: Roast Beef Tarts
Ingredients: 2 tbsp butter; 1 None shallot, peeled and finely chopped; 1 clove garlic, peeled and crushed; 9 oz button mushrooms, thinly sliced; 1 tsp thyme, plus extra sprigs to serve; 1 sheet frozen puff pastry; 1/2 cup store-bought pate of choice; 1 None large egg, beaten; 2 tbsp sour cream; 2 tsp horseradish cream; 8 thin slices rare roast beef, halved

11 ingredients

6 steps

Ingredients

2 tbsp butter
1 None shallot, peeled and finely chopped
1 clove garlic, peeled and crushed
9 oz button mushrooms, thinly sliced
1 tsp thyme, plus extra sprigs to serve
1 sheet frozen puff pastry
1/2 cup store-bought pate of choice
1 None large egg, beaten
2 tbsp sour cream
2 tsp horseradish cream
8 thin slices rare roast beef, halved

Directions

1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2

In a large frying pan, melt the butter over a high heat. Saute the shallots and garlic for 1-2 mins, until softened. Add the mushrooms and thyme, and saute for 4-5 mins until tender. Cool slightly.
3

Cut the pastry evenly into 15 squares (about 2 3/4 inches). Spread 2 teaspoons of pate over each square, leaving a 1/4 inch border. Arrange on the tray 1 inch apart.
4

Top each pastry evenly with mushrooms. Brush the edges with egg. Bake for 10-15 mins, until puffed and golden.
5

In a small bowl, stir the horseradish cream and sour cream together.
6

Top each pastry with a slice of beef, a dollop of horseradish mixture and extra thyme leaves.