Beef, horseradish and gruyère parcels
Prep time: 25 minsTotal time: 
Beef, horseradish and gruyère parcels
Wrap up warm and head out for a Betwixtmas walk with these cheesy beef parcels in hand. Or save them for your return and reheat with a little extra cheese on top
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ½ tbsp olive oil
- 250g 12% fat beef mince
- ½ onion, finely diced
- 2 garlic cloves, crushed
- 2 tsp tomato purée
- ½ tbsp plain flour
- 250ml beef stock
- ½ tbsp worcestershire sauce
- 50g gruyère, diced, plus extra to serve (optional)
- ⅓ x 20g pack chives, snipped
- 1 x 320g sheet readyrolled puff pastry
- 3 tbsp horseradish sauce
- 1 medium egg, beaten
- 1 tsp poppy seeds
- 1 tsp sesame seeds
Step by step
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Heat the oil in a wide pan and fry the beef over a high heat for 8-10 minutes, until browned. Add the onion and garlic, cook for 2-3 minutes, then stir in the tomato purée and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, then reduce the heat to low and add the stock and worcestershire sauce. Season and simmer for 12-15 minutes, until reduced and thickened. Leave to cool completely.
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Preheat the oven to 200°C, fan 180°C, gas 6. Mix the diced gruyère and chives through the cooled beef. Unroll the pastry, cut into 12 squares and brush the middle of each with horseradish sauce. Add a spoonful of the beef mixture to the centre of each pastry square, leaving a border, then brush two edges with beaten egg. Bring the other side of the pastry up and over the filling to make a triangle. Use a fork to seal well. Brush with egg and sprinkle with the seeds. Transfer to a large, lined baking tray and bake for 25-30 minutes, or until puffed and golden. Serve warm, with extra grated gruyère on top if you like, or cool to room temperature and wrap.
