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Pepper Rare Roast Beef & Horseradish Galette

Pepper Rare Roast Beef & Horseradish Galette
Galettes are a type of traditional French pastry, characterised by flakey, crumbly pastry and savoury filling. The traditional fillings can vary, but there’s no need for your tastes to be limited by tradition. Here, we’ve adapted this clever recipe from ABC Delicious to utilise our award-winning pepper rare roast beef.


500g Kaczanowski pepper rare roast beef, thick sliced
4 tbsp (1/3 cup) Horseradish cream
250ml Sour cream
1 sheet frozen butter puff pastry, thawed, cut into 4 squares
1 egg, beaten
1.5 tbsp olive oil
125ml red wine
2 bunches thin asparagus, halved


1.Preheat the oven to 200°C.

2. Combine horseradish and sour cream and set aside in fridge.

3. Place pastry on a lightly greased baking tray, brush with egg and bake for 10 minutes until golden. Set aside.

4. Heat oil in a frying pan, add sliced beef and stir for 1-2 minutes.

5. Add wine and stir 1-2 minutes until reduced slightly.

6. Cook asparagus in boiling salted water for 1 minute and drain.

7. Split pastry lids from bottoms, and place bottoms on plates. Top each with beef, asparagus and horseradish.

8. To serve, sit pastry lids on top and drizzle with pan juices.

Source: Image by Steve Brown, featured on ABC Delicious.
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About us
Kaczanowski & Co

We are an Australian producer of gourmet cooked and cured meats, renowned for our award-winning Pastrami and Christmas hams. All Kaczanowski products use certified Australian-grown Pork, Beef, Lamb and Chicken - prepared fresh daily to recipes passed down through our family.