Summer entertaining doesn’t get much better than this. These bite-sized beef puffs are fancy yet fuss-free – and, boy, are they delicious!

SERVES 22–28// COOK TIME ± 40 mins

INGREDIENTS
400g ready-made puff pastry
1 egg, beaten
3 tbsp olive oil
Salt and pepper
500g topside beef
1 cup crème fraiche
½ cup horseradish sauce
1 tbsp parsley, chopped, to garnish

METHOD
1. Preheat oven to 200°C.
2. Roll out the pastry and cut into 7 × 7 cm squares. Place the squares on a baking tray and brush with the egg. Bake for 10–15 minutes until golden, then leave to cool.
3. Heat the oil in a pan. Season the beef and fry for a few minutes on each side until cooked. Set aside.
4. Combine the crème fraiche and horseradish sauce. Add a dollop on top of each puff.
5. Slice the beef and place a piece on top of each puff.
6. Season, garnish with parsley and serve.

Add some flavour to your life with these delicious South American-inspired, spicy beef turnovers – also known as empanadas!

The post Roast beef puffs appeared first on MyKitchen.

Keen for a little twist on a well-known international snack? Then try our kale spanakopita recipe. You will never look back!

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the kale spanakopita
100 g baby potatoes
130 g kale (1 packet)
3 tbsp parsley, roughly chopped
½ tsp ground cumin
½ tsp paprika
250 g phyllo pastry
Olive oil
Salt and pepper, to taste
Sesame seeds
For the sunflower mayo
1 cup sunflower seeds, soaked
100 ml olive oil
1 garlic clove, grated
1 tbsp apple-cider vinegar
Salt and pepper, to taste
Water to dilute (±1 cup)

METHOD
For the kale spanakopita
1. Preheat oven to 180°C. Bring the potatoes to a boil until cooked. Wilt the kale in salted water and pat dry. Once the potatoes are cooked and cooled, quarter them and add to the kale along with the spices.
2 .To assemble, layer 4 sheets of phyllo pastry, brushing each sheet with olive oil before adding the next one. Cut the sheets in half, lengthways. Spoon half the lling into each half of the pastry, season and roll snug like a sausage roll. Brush the top with olive oil, sprinkle with sesame seeds and bake for 20–25 minutes until crisp.
For the sunflower mayo
1. Place the sun ower seeds, oil, garlic, vinegar and seasoning in a blender, blend until smooth. Use water to dilute the mayo if needed.
2. To serve, portion the spanakopita and serve with the mayo.

Want another international dish? Then try this Spanish fish casserole recipe!

The post Kale spanakopita with sunflower-seed mayo appeared first on MyKitchen.

Cape Town’s signature sandwich, served up MK style. Say what now? Gatsbys are bread rolls split lengthways, filled with hot chips and meat, chicken or seafood, and covered with trimmings and sauce. The sandwich received its name because it’s as decadent as the wealthy characters in F Scott Fitzgerald’s famous novel (besides pickled fish, you can cram it full of Viennas, polony, masala steak or just about anything else you fancy). But that’s where the similarities end. Greasy, satisfying and now an SA cultural icon, this meal in a roll certainly gets a green light from us.

SERVES 4

INGREDIENTS
1 cup white spirit vinegar
⅓ cup water
½ cup sugar
½ tsp turmeric
½ tsp curry powder
6 black peppercorns
1 tsp salt, plus extra for seasoning
1 onion, peeled and sliced
1 bay leaf
1 cup flour
1 tbsp melted butter
3 tbsp sultanas
Zest of 1 lemon
Vegetable oil, for deep-frying
¼ tsp white pepper
600g hake fillets
1 large potato, peeled and cut into matchsticks
8 mini rolls, halved

METHOD
1. Combine the vinegar, water, sugar, turmeric, curry powder, peppercorns and salt in a large pot and bring to the boil. Add the onion and bay leaf and reduce the heat to a simmer. Cook for about five minutes.
2. Combine two tablespoons of flour with the butter and add to the vinegar mixture. Turn up the heat slightly and cook for about 10 minutes. Make sure to stir constantly until the sauce has thickened and the taste of flour has cooked away.
3. Add the sultanas and lemon zest and stir to combine. Take the pot off the heat and set aside.
4. Heat the vegetable oil in a large pan. Season the flour with salt and white pepper and dust the hake fillets in it.
5. Fry the fish until golden on both sides and cooked through. Drain on paper towel, then add to the pot with the sauce, mixing well to coat it.
6. Half-fill a deep pot with vegetable oil and heat to 160°C. Fry the potato matchsticks until golden and crisp. Drain on paper towel and season well with salt.
7. To assemble, slice open the half rolls and fill each one with pickled fish and matchstick chips. Secure each mini Gatsby with a toothpick or skewer.

The post Mini pickled fish Gatsbys with matchstick chips appeared first on MyKitchen.