Steak Bakes
Steak Bakes
Ingredients
For the Filling
- 500 g diced beef, diced into small pieces
- 1 onion, diced
- 2 cloves garlic, chopped
- 200 g mushrooms, sliced
- 3 sprigs fresh thyme
- 500 ml beef stock
- 2 tablespoons Henderson's Relish
- 1 tablespoon plain flour
- 1 tablespoon oil, for cooking
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Pastry
- 2 sheets puff pastry
- 1 egg yolk, for egg wash
Instructions
- 1
Dice the beef into small, bite-sized pieces. Season generously with salt and pepper.
⏱️ 5 min
- 2
Heat oil in a large pan or Dutch oven over medium-high heat. Add the diced beef and brown it on all sides until nicely colored. Remove the beef from the pan and set aside.
⏱️ 10 min
- 3
Add the diced onion, chopped garlic, sliced mushrooms, and fresh thyme sprigs to the same pan. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 4
Return the browned beef to the pan. Stir in the plain flour and cook for 1 minute, ensuring the flour is well distributed and coats the ingredients.
⏱️ 2 min
- 5
Pour in the beef stock and a generous glug (about 2 tablespoons) of Henderson's Relish. Bring the mixture to a simmer, stirring to prevent lumps.
⏱️ 3 min
- 6
Reduce the heat to low, cover the pan, and cook for 1 hour, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 60 min
- 7
Remove the beef filling from the heat and transfer it to a bowl or shallow dish. Allow it to cool completely. This can be done in the refrigerator to speed up the process.
⏱️ 60 min
- 8
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 9
Unroll the two sheets of puff pastry. Cut each sheet roughly in half, creating four rectangles in total.
⏱️ 3 min - 10
Place a generous amount of the cooled beef filling onto one half of each pastry rectangle, leaving a border around the edges.
⏱️ 5 min
- 11
In a small bowl, whisk the egg yolk with 1 teaspoon of water to create an egg wash. Brush the egg wash around the edges of the pastry with the filling.
⏱️ 2 min
- 12
Fold the other half of the pastry over the filling, aligning the edges. Use a fork to crimp and seal the edges of each steak bake securely.
⏱️ 5 min
- 13
Score the top of each bake with a sharp knife (making a few small slits) to allow steam to escape. Brush generously with more egg wash for a golden finish.
⏱️ 3 min
- 14
Transfer the prepared steak bakes to the lined baking tray. Bake in the preheated oven for 20-25 minutes, or until they are golden brown, puffed, and flaky.
⏱️ 25 min•🌡️ 180
- 15
Remove from the oven and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Bakes
For the Filling
- 500 g diced beef, diced into small pieces
- 1 onion, diced
- 2 cloves garlic, chopped
- 200 g mushrooms, sliced
- 3 sprigs fresh thyme
- 500 ml beef stock
- 2 tablespoons Henderson's Relish
- 1 tablespoon plain flour
- 1 tablespoon oil, for cooking
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Pastry
- 2 sheets puff pastry
- 1 egg yolk, for egg wash
Instructions
- 1
Dice the beef into small, bite-sized pieces. Season generously with salt and pepper.
⏱️ 5 min - 2
Heat oil in a large pan or Dutch oven over medium-high heat. Add the diced beef and brown it on all sides until nicely colored. Remove the beef from the pan and set aside.
⏱️ 10 min - 3
Add the diced onion, chopped garlic, sliced mushrooms, and fresh thyme sprigs to the same pan. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 4
Return the browned beef to the pan. Stir in the plain flour and cook for 1 minute, ensuring the flour is well distributed and coats the ingredients.
⏱️ 2 min - 5
Pour in the beef stock and a generous glug (about 2 tablespoons) of Henderson's Relish. Bring the mixture to a simmer, stirring to prevent lumps.
⏱️ 3 min - 6
Reduce the heat to low, cover the pan, and cook for 1 hour, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 60 min - 7
Remove the beef filling from the heat and transfer it to a bowl or shallow dish. Allow it to cool completely. This can be done in the refrigerator to speed up the process.
⏱️ 60 min - 8
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 9
Unroll the two sheets of puff pastry. Cut each sheet roughly in half, creating four rectangles in total.
⏱️ 3 min - 10
Place a generous amount of the cooled beef filling onto one half of each pastry rectangle, leaving a border around the edges.
⏱️ 5 min - 11
In a small bowl, whisk the egg yolk with 1 teaspoon of water to create an egg wash. Brush the egg wash around the edges of the pastry with the filling.
⏱️ 2 min - 12
Fold the other half of the pastry over the filling, aligning the edges. Use a fork to crimp and seal the edges of each steak bake securely.
⏱️ 5 min - 13
Score the top of each bake with a sharp knife (making a few small slits) to allow steam to escape. Brush generously with more egg wash for a golden finish.
⏱️ 3 min - 14
Transfer the prepared steak bakes to the lined baking tray. Bake in the preheated oven for 20-25 minutes, or until they are golden brown, puffed, and flaky.
⏱️ 25 min•🌡️ 180 - 15
Remove from the oven and serve hot.
⏱️ 1 min