with wild mushrooms & horseradish potato puree

Recipe:
100g sliced Canterbury Smoked Beef

150g mixed mushrooms

Saute with chopped onion, garlic & herbs

Splash a little white wine and thicken with corn flour

Horseradish mash puree:
2 x diced cooked potatoes mashed
1 tsp horseradish cream

Puff pastry rolled out & cut into rounds (10cm diameter)
Egg wash and scored
Bake in oven for 15 minutes at 200°C

Serve as follows:
Split into ½ layers
Place puffy bottom on plate then spoon mash on top then sliced smoked beef
Layer mushroom then repeat finishing with pastry top

Enjoy the meal with a nice Pinot Noir