This simple yet delightful roast beef snack is sure to elevate your home party.
Prep: 25 mins + resting Cook: 25 mins Serves: 8 people
- 1 cup milk, warmed
- 1 tsp dry yeast
- 1 tsp caster sugar
- 1 cup plain flour, sifted
- 2 tsps chopped thyme leaves
- Extra virgin olive oil, to serve
- ¾ cup creme fraiche
- 1 tbsp wholegrain mustard
- 1 tbsp chopped chives, plus extra to serve
- 250 g beef fillet (see Chef's Tip below)
Preheat oven to moderate, 180 C. Lightly spray a 24-hole mini muffin tray with oil.
In a jug, combine milk, yeast and sugar. Set aside 10 mins until frothy.
In a large bowl, combine flour and thyme. Season, then gradually whisk in milk mixture until smooth.
Spoon into recesses. Bake 12-15 mins until slightly puffed and golden. Transfer to a wire rack to cool.
TOPPING: Combine creme fraiche, mustard and chives. Season. Heat a frying pan on high. Spray with oil and sear steak 2 to 3 mins, each side, until cooked to taste. Set aside, loosely covered, 5 mins. Thinly slice.
Serve crumpets topped with a little mustard, creme fraiche and a slice of beef. Drizzle with oil and sprinkle extra chives over.
*Save time by using rare roast beef from the deli.