Pastrami Horseradish Cones |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 50 |
|
These delightful filled cream horns will be gobbled up pretty fast at your next party Ingredients:
cook time will depend on how many moulds you have. |
1 sheet ready rolled puff pastry |
1 egg white - beaten |
pastrami horseradish filling |
1 egg yolk |
1 tsp white vinegar |
3 tsp horseradish cream |
1/2 cup oil |
6 slices pastrami - chopped fine |
2 gerkins - chopped fine |
Directions:
1. Filling:-
2. Process egg yolk, vinegar & horseradish cream until smooth
3. Add oil gradually in a thin stream while motor is operating & blend until thickened
4. Stir in pastrami & gerkins
5. Refrigerate 1 hour.
6. Pre-heat oven to 400 degrees & lightly grease small cream horn moulds
7. Cut pastry into 1 cm wide strips & cut each strip into half crossways
8. Brush 1 side of each strip lightly with egg white
9. Starting at the point of each mould, wind a strip of pastry, egg white side out, around moulds, overlapping slightly
10. Place cones on lightly greased baking tray, seam side down, & brush lightly with egg white
11. Bake at 400 for 5 mins, reduce oven to 350 & bake a further 8 mins or until cones are browned & crisp
12. Remove cones from moulds & cool on wire racks
13. Repeat with remaining pastry & egg white.
14. Just before serving, fill each cone with filling.
15. NOTE:-
16. Cones can be made up to 2 days ahead & stored in airtight container
17. Filling can be covered & stored in the fridge
|
|