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Steak & mushroom bakes

Steak & mushroom bakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling
  • Easy
  • Serves 4

Freeze these steak and mushroom bakes to enjoy on busier days. Once you’ve got the hang of these pasty-pie hybrids, you can adapt the filling as you like

  • Freezable
Nutrition: Per serving


  • 1 tbsp sunflower oil
  • 200g lean rump steak, cut into small chunks
  • 6 mushrooms, sliced
  • 1 tbsp tomato purée
  • small glass of red wine (optional)
  • 200ml beef stock
  • 1 tbsp cornflour
  • 500g block puff pastry
  • plain flour, for dusting
  • 1 egg, beaten


  • STEP 1

    Heat the oil in a frying pan over a high heat, then add the beef and cook for 3 mins until browned all over. Tip in the mushrooms and cook for 2 mins. Stir in the tomato purée and pour in the wine, if using, then simmer for 1 min. Pour over the stock, stir, and bring to a simmer. Mix the cornflour with 2 tbsp cold water, then stir it in. Bring to the boil and cook for 3 mins. Season, then turn off the heat. Leave to cool, then tip into a bowl and chill for at least 2 hrs. Can be made a day ahead and chilled.

  • STEP 2

    Roll the pastry out to a rough rectangle on a work surface lightly dusted with flour, to the thickness of a £1 coin. Cut as many 12 x 15cm rectangles as you can out of the pastry (you should have eight in total) and re-roll the trimmings. Put four of the rectangles on a baking sheet and spoon a quarter of the mixture into the middle of each one, leaving a border around the edge.

  • STEP 3

    Brush the borders with some of the egg and drape over another piece of pastry. Gently press the edges together to seal, then use a fork to crimp. Brush the slices all over with more egg and score a criss-cross pattern over the top with the back of a knife, if you like. Can now be frozen, first on the tray, then store in a bag. They’ll be ready to bake from frozen as required.

  • STEP 4

    To cook from fresh or frozen, heat the oven to 210C/190C fan/gas 7. Put on a baking sheet and bake for 30-35 mins until puffed up and deep golden and the filling is piping hot. Leave to cool for about 5 mins, then serve.

Goes well with

Recipe from Good Food magazine, March 2021

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A star rating of 3 out of 5.2 ratings

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