Steak & mushroom bakes
- Barney Desmazery
Save recipe
Serves 4
Easy
Prep: 30 mins
Cook: 50 mins
plus 2 hrs chilling
A star rating of 4.5 out of 5.7 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal663
- fat41g
- saturates18g
- carbs44g
- sugars3g
- fibre4g
- protein21g
- salt1.2g
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Method
-
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.
Recipe from Good Food magazine, March 2021
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A star rating of 4.5 out of 5.7 ratings
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