Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

follow

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

 

Print

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.

Mushroom Gruyere Tart

Mushroom Gruyere Tart

Need another meatless option for Lent? This recipe can easily be made without the bacon. Or perhaps you’re looking for an elevated appetizer for Easter, or you simply want a wonderful make-ahead option for other entertaining occasions. This gorgeous Mushroom Gruyere Tart has you covered.  Meaty mushrooms are smothered with cream cheese and herbs, topped with gruyere and baked in a puff pastry shell. 

It’s a simple yet elegant pastry to add to your table whether as a main course item or appetizer. I quite like it for lunch served with a green salad. It’s one of my personal favourites because it uses everyday ingredients, is easy to prepare and can be made in advance and baked fresh when you’re ready.  It smells amazing when baking and the combination of crispy puff pastry and creamy mushrooms is oh so drool worthy. 

Love mushrooms? You’ll want to check out these wonderful recipes.

Mushroom Herb Rice

Mushroom Lasagna

Mushroom Bacon Risotto

A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
Mushroom Gruyere Tart
Print Recipe
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
    Mushroom Gruyere Tart
    Print Recipe
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Ingredients
      Servings: appetizer wedges
      Instructions
      1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
      2. If not using bacon, heat olive oil in a large skillet over medium heat.
      3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
      4. Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
      5. Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
      6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
      7. Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
      8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
      Recipe Notes

      The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

      Product Favourites!

      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