About this recipe:A choux-type pastry is made with beer, butter, flour, salt and eggs. The pastry is baked into small round puffs and filled with a salt beef brisket, onion, mustard, mayonnaise and horseradish mixture. These are ideal for parties.
Makes: 48 puffs
285g deli-sliced salt beef brisket, finely chopped
2 tablespoons chopped onion
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1/4 teaspoon horseradish
1/4 teaspoon salt
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Method Prep:15min › Cook:30min › Ready in:45min
Mix together the salt beef brisket, onion, mustard, mayonnaise and horseradish. Cover and refrigerate.
Preheat an oven to 230 C / Gas 8.
In a large pan, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking tray.
Bake for 10 minutes in the preheated oven. Reduce temperature to 180 C / Gas 4 and bake an additional 10 minutes until golden brown, the centres should be dry.
When the shells are cool, split the puffs and fill with the salt beef brisket mixture. Refrigerate until ready to serve.