FROZEN ASSETS
Bake-from-frozen recipe can be packed into a lunchbox, or served as a main course with veg
Steak & mushroom bakes
Easy to make, easy to bake and so much better than shop-bought – once you’ve got the hang of these pasty-pie hybrids, you can change the filling to whatever you like. Here, we’ve given the quantities for a batch of four, but if you fancy filling your freezer, you can easily double the quantity.
MAKES 4 PREP 30 mins plus 2 hrs chilling COOK 50 mins EASY ❄
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 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. 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.
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.
3 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.
PER SERVING 663 kcals • fat 41g • saturates 18g •
carbs 44g • sugars 3g • fibre 4g • protein 21g • salt 1.2g
bbcgoodfood.com/howto/ guide/top-tips-freezing-food
Roll the pastry into two plate-sized rounds. In step 2, sandwich the filling between them, then bake as instructed in
step 3.