Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease 2 baking trays and line with baking paper. Using a 6.5cm round pastry cutter, cut 12 rounds from each pastry sheet.
• 2.
  Place on the prepared trays. Cover with baking paper, then top each with a baking tray. Bake for 20-25 minutes, until golden and cooked through. Set aside to cool.
• 3.
  Meanwhile, rub oil into the beef and season with salt flakes and freshly ground black pepper. Line a baking tray with baking paper and place rosemary on tray. Heat a frypan over high heat and cook beef for 1 minute each side, or until browned all over.
• 4.
  Transfer to prepared tray and place on top of the rosemary. Roast for 25 minutes, or until medium rare. Rest, loosely covered with foil, for 15 minutes. Slice very thinly.
• 5.
  Meanwhile, for the pickled mushrooms, place the mushrooms in a heatproof bowl. Place the vinegar, sugar, garlic, rosemary and 3/4 cup (180ml) water in a saucepan over medium heat, stirring until sugar dissolves.
• 6.
  Bring to the boil, then pour the hot liquid over the mushrooms. Cover loosely with baking paper and set aside for 10 minutes to pickle.
• 7.
  Combine creme fraiche and horseradish in a bowl. Spread pâté onto pastry rounds, then top with horseradish cream, beef, pickled mushrooms and snow pea tendrils.