Ingredients:

  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed
  • 8 oz (225g) thinly sliced roast beef (from the deli)
  • 4 oz (115g) Gouda cheese, shredded
  • 1 large egg, beaten
  • 1 tablespoon poppy seeds or sesame seeds (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120ml) sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Combine sour cream, horseradish, chives, lemon juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Lightly flour a clean surface. Gently unfold the thawed puff pastry sheet. Roll lightly to even out thickness if desired.
  4. Evenly spread the shredded Gouda cheese over the puff pastry. Layer the roast beef slices on top of the cheese, leaving a small border around the edges. Season with salt and pepper.
  5. Starting from one long side, tightly roll the puff pastry into a log. Trim the ends to neaten them. Cut the log into 8 equal rolls.
  6. Place the rolls on the prepared baking sheet, cut-side up. Brush with the beaten egg wash. Sprinkle with poppy seeds or sesame seeds, if desired.
  7. Bake for 20-25 minutes, or until the rolls are golden brown and the puff pastry is puffed up.
  8. Let the rolls cool slightly on the baking sheet before serving with the chilled horseradish cream.