Chopped Steak Pastries with Horseradish Cream
These cute little pastries are perfect for your seder as an appetizer or side dish. The Horseradish Cream is the perfect way to use up your seder’s leftover horseradish!
Servings: 15
Ingredients
For the Pastry
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon kosher salt
- 2 large eggs plus 1 large egg white
- Oil for frying (I prefer olive or avocado)
- Baking sheet lined with paper towels
For the Filling
- 1/2 pound cooked chuck steak, finely chopped
- 2 medium shallots, chopped
- 2 garlic cloves, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 cup cilantro, coarsely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Horseradish Cream
- 1/4 cup prepared horseradish sauce
- 1/4 cup mayonnaise
- or 1/2 store bought horseradish cream
These cute little pastries are perfect for your seder as an appetizer or side dish. The Horseradish Cream is the perfect way to use up your seder's leftover horseradish!
Instructions
For the Filling
- Heat the 2 tablespoons oil in a medium skillet. Add the onion and garlic and sauté until soft and slightly caramelized.
- Mix in the chopped steak, cilantro, salt and black pepper. Set aside.
For the Pastry Dough
- In a large bowl combine the almond flour, coconut flour and kosher salt.
- Knead in the eggs and egg whites until completely combined.
To Make the Pastries
- Roll or press small pieces of dough until approximately 1/8-inch thick. Cut the dough into the desired shape using the greased bottom of the mold or a round cutter. Repeat with another piece of dough.
- If using a mold, place the first piece of dough on the greased open mold. Add a small amount of filling to the center. Top with the second shaped piece of dough. Carefully and gently press the mold closed, removing the excess dough from the sides of the mold. Open the mold and remove the pastry.
- If using a round cutter or glass, place a piece of dough on a work surface. Place a small amount of filling in the center. Top with the second piece of dough and crimp the edges by hand or with a fork.
- Repeat with the remaining dough and filling.
To Finish
- Heat around 1-inch of oil in a large skillet or Dutch oven. Add several pastries to the hot oil, being careful not to crowd the pan, and fry on both sides until golden brown. Transfer to a prepared pastry sheet. Serve with Horseradish Cream.
For the Horseradish Cream
- Blend together the prepared horseradish sauce and mayonnaise. Refrigerate if not serving immediately.
- Repeat with the remaining pastries.