Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

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It’s hard not to love the convenience of pre-made puff pastry. It allows you to quickly create sweet or savoury pastries with ease. Today’s Beef and Gruyere Pinwheels are a riff on the classic roast beef and horseradish dinner. Fresh dill, horseradish and deli beef pack in the flavour. It’s all nestled in crisp puff pastry with Gruyere cheese for a crisp, cheesy bite that’s hard to resist. There’s no special occasion required to enjoy these tasty pinwheels because they come together so easily using sliced deli roast beef and pre-made puff pastry dough. Nevertheless, they do make an amazing party snack that can be prepped in advance. So you don’t have to spend unnecessary time in the kitchen away from your guests.

Let’s have a look at pre-made puff pastry.  It’s generally available in pre-rolled sheets, which is super convenient or in block.  The blocks require more rolling but the benefit is that you have full control over the thickness of the pastry. Regardless of which you use it is important to thaw the pastry in the refrigerator.  The cooler pastry will roll out more evenly and the butter will retain more of its structure and layers within the dough.  It’s also more manageable to move around and manipulate.  Be sure to choose a pastry that is made with butter for best flavour.

If you love pre-made puff pastry as much as I do, here are a few more recipes to keep you baking.

Mushroom Gruyere Tart

Strawberry Rhubarb Danish

Banana Tart Tatin

Author:  Compelled to Cook

 

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Beef & Gruyere Pinwheels

Servings 18 slices

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup creamed horseradish, well drained
  • 2` tbsp finely chopped fresh dill
  • as needed freshly cracked pepper
  • 1 large egg
  • 4 ounces Gruyere cheese, grated
  • 1 sheet pre-made puff pastry
  • 6 ounces thinly sliced roast beef

Instructions

  • Mix mayonnaise, horseradish, dill and pepper. Set aside.
  • Whisk one large egg and set aside.
  • Roll puff pastry sheet to a 12"x 12" square.
  • Spread the mayonnaise mixture evenly over the puff pastry, leaving an inch border at the back end.
  • Evenly layer the beef slices over the mayonnaise.
  • Sprinkle the grated cheese evenly over the beef slices.
  • Brush the back edge with egg wash.
  • Roll up evenly and tightly.
  • Wrap snuggly in plastic wrap and chill for a minimum of an hour but up to 24 hours in advance.
  • Preheat oven to 400°F and line a baking tray with parchment.
  • Remove the roll from the plastic wrap and trim the ends to clean up the edge.
  • Cut into approximate 1/2" slices and arrange them on your baking tray spacing an inch apart.
  • Brush the top and sides of each roll with the egg wash.
  • Bake in pre-heated oven for 20-22 minutes.
  • Remove from oven and allow to cool on the tray for a couple of minutes before moving to a serving plate. Serve warm.

Notes

-You can use 2 tsp of dried dill in place of fresh, however fresh is recommended.
-Be sure to drain the horseradish well.

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Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

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Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.
Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Author:  Compelled to Cook

 

Spinach and Feta Shakshuka ready to serve from a shallow braiser.
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Spinach and Feta Shakshuka

Prep Time 30 minutes
Cook Time 5 minutes
Servings 3 people

Ingredients

  • 1 tbsp olive oil
  • 2 medium leeks, well cleaned
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 7 ounces fresh baby spinach
  • 3/4 cup cooked cannellini beans, see note
  • 2 tbsp fresh dill, chopped
  • 1/2 each lemon
  • 6 large eggs
  • 3 ounces feta cheese, crumbled
  • 2 each green onions

Instructions

  • Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
  • Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
  • Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish.   Chickpeas would be another great choice.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Hungarian Mushroom Soup

Hungarian Mushroom Soup

Hungarian Mushroom Soup

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Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.
Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.

Author:  Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
Hungarian Mushroom Soup
Print Recipe
    Servings
    6 cups
    Servings
    6 cups
    Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
    Hungarian Mushroom Soup
    Print Recipe
      Servings
      6 cups
      Servings
      6 cups
      Ingredients
      Servings: cups
      Instructions
      1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
      2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
      3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
      4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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      Horseradish Cream

      Horseradish Cream

      Horseradish Cream

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      Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

      Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

      This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

      Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

      Got a need for more delicious quick and easy sauces? 

      Creamy Mustard Dill Sauce

      Classic Pesto

      Balsamic Blueberry Sauce 

      Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

      Author:  Compelled to Cook, adapted from Epicurious

      Horseradish Cream
      Print Recipe
        Servings Prep Time
        1 1/4 cups 20 minutes
        Passive Time
        2+ hours
        Servings Prep Time
        1 1/4 cups 20 minutes
        Passive Time
        2+ hours
        Horseradish Cream
        Print Recipe
          Servings Prep Time
          1 1/4 cups 20 minutes
          Passive Time
          2+ hours
          Servings Prep Time
          1 1/4 cups 20 minutes
          Passive Time
          2+ hours
          Ingredients
          Servings: cups
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Creamy Mustard Dill Sauce

          Creamy Mustard Dill Sauce

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          Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

           

          I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill. 

          Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used.  The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh. 

          This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

           

          Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

           

          For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

          Here are many delicious ways to use it.

          -drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
          -use a dip for cold poached shrimp.
          -drizzle over steamed vegetables like asparagus, broccoli or green beans.
          -mix into your egg salad, potato salad or chicken salad.
          -add to your deviled egg mix.
          -thin with buttermilk for a creamy dressing over crisp greens.
          -add additional sour cream and top baked potatoes or steamed baby potatoes.
          -use as a sandwich spread to liven up your ham or turkey sandwich.
          -mix with a little cream cheese and serve with smoked salmon on crostini.

           

           

          Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

          Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
          Creamy Mustard Dill Sauce
          Print Recipe
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
            Creamy Mustard Dill Sauce
            Print Recipe
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.