Cold Roast Beef for Savoury Choux Puffs

Our Cold Roast Beef for Savoury Choux Puffs recipe is a fun appetizer to prepare when entertaining friends and family and is sure to become a crowd-favourite. Easy to prepare and share, this recipe delivers a rich blend of flavours with every bite. 

Be sure to grab your enamelled cast iron Braiser – you’re going to need it! Featuring a domed lid and shallow base, this piece of cookware is ideal for tenderizing the roast beef before assembling it into one delicious sandwich. The homemade choux puff pastry elevates this dish from traditional sandwich recipes, while the addition of the horseradish cream ensures your dish will not be lacking in flavour. 

Our Cold Roast Beef for Savoury Choux Puffs recipe is the perfect dish to prepare when friends and family are over for a pool party, providing a delicious, bite-sized appetizer. This recipe takes just over two hours to prepare, excluding the time it takes to refrigerate the roast beef, serving up between 14 and 16 portions. Here are all the ingredients you’ll need and the steps to follow before you tackle this recipe! 

Roast Beef

In a Mortar & Pestle, crush the coriander and mustard seeds. Stir in the garlic powder, paprika and brown sugar.

Pat the beef dry with paper towels. Very generously season with kosher salt and freshly ground pepper. Rub all over with the spice mix. Cover tightly in plastic wrap and place in a Braiser. Cover with the lid and refrigerate for 8 hours or overnight.

Remove the plastic wrap from the meat and return to the Braiser. Rub all over with the olive oil and let sit out at room temperature for 30 minutes before you are ready to start cooking. 

Preheat the oven to 450°F (230°C).

Transfer the roast to the middle rack of the oven and cook for 20 minutes. Reduce the oven to 325°F (165°C) and continue to cook for 50 to 60 minutes, turning the roast over halfway through, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Remove the meat from the Braiser and transfer to a large bowl with its cooking juices. Refrigerate until completely chilled, preferably overnight. Very thinly slice against the grain and serve in our Savoury Choux Puffs. (To help get very thin slices, you can place the chilled roast in the freezer for 30 minutes before slicing.)

Choux Pastry 

Preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper. 

In a Saucier Pan, bring the water, ½ cup (125 ml) milk, butter, sugar and salt to a boil just until the butter has melted. Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together. Return the pan to medium heat and cook for 5 minutes, stirring constantly, until the mixture comes together into a ball and leaves a film on the bottom of the pan.

Transfer the dough to a stand mixer or a bowl. Using the paddle attachment or a wooden spoon, mix for 4 minutes to allow the dough to cool. Beat in 4 eggs, one at a time, mixing well after each addition, until shiny and smooth.

In a small bowl, whisk the remaining egg with 1 tbsp (15 ml) milk.

Transfer the dough to a large piping bag fitted with a ¾-inch (2 cm) plain tip. Pipe 14 to 16 round choux puffs onto the baking sheets each about 2 inches (5 cm) wide (use about 2 tbsp / 30 ml of dough for each one), leaving at least 1 inch (2.5 cm) of space between each one.

Gently brush the tops of the choux with the egg wash. Sprinkle with the Parmesan.

Bake until puffed and nicely golden, about 30 minutes, rotating the baking sheets halfway through. Turn the oven off and open the oven door a crack. Leave the choux to dry out in the oven for 30 minutes. Transfer to a cooling rack. When cool enough to handle, use a serrated knife to cut the choux in half horizontally. Let cool completely before filling.

Horseradish Cream

In a bowl, whisk together all the ingredients for the horseradish cream. Season to taste with salt and pepper. Refrigerate until ready to use.

Salad

In a large bowl, combine the vinegar, sugar and salt. Add the shallots and mix well. Let marinate for at least 5 minutes, stirring a few times.

Just before serving, add the watercress to the bowl and drizzle lightly with olive oil. Season to taste with salt and pepper.

Assembly

Fill the bottom of each cooled choux puff with 1 to 2 tbsp (15 to 30 ml) of the horseradish cream. Layer in a few slices of cold roast beef. Top with a handful of salad. Replace the lid on the choux buns and serve immediately.

Any leftover roast beef makes great sandwiches during the week.