STEAK BAKES
These are epic — a home-made version of a hangover favourite. Let the filling cool before adding it to the pastry or it will make the pastry go soggy and the sauce will run all over the place. Make the filling well in advance so it has time to chill properly.
MAKES 4
2tbsp olive oil or dripping 400g (14oz) stewing or braising steak, finely chopped
Salt and freshly ground black pepper
1 onion, finely chopped 2 garlic cloves, finely chopped
1 heaped tbsp plain flour 1tsp mustard powder
1tsp tomato purée
100ml (3½fl oz) red wine 200ml (7fl oz) beef stock 1 sprig of fresh thyme
1 x 320g pack of readyrolled puff pastry
Flour, for dusting
1 egg, beaten
Wholegrain mustard and peas, Tenderstem broccoli or other green veg, to serve Heat half the olive oil or dripping in a frying pan.
Season the steak with salt and freshly ground black pepper, then add it to the pan. Fry over a high heat until seared on all sides, then remove and set aside.
Heat the remaining olive oil or dripping in a saucepan.
Add the onion and sauté until soft and translucent. Add the garlic and cook for 2 minutes, then stir in the flour and mustard powder. Cook for 2 minutes, stirring constantly, then stir in the tomato purée and pour in the red wine. Allow the wine to bubble up and reduce down, then add the stock and thyme leaves.
Season with salt again, then add the beef. Bring to the boil, then turn the heat down to a simmer and cover the pan. Cook for 45 minutes-1 hour, until the beef is tender. Remove the pan from the heat and leave the filling to cool down. Once it is cool, put it in the fridge and chill for at least 1 hour.
When you are ready to assemble and cook the bakes, preheat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking parchment. Unroll the pastry on a lightly floured work surface. Cut the pastry in half lengthways, then cut each half into 4 equal rectangles, so you have 8 pieces in total.
Take one quarter of the filling and place it on top of a piece of pastry, making sure you leave a border of 1cm all the way round. Brush the exposed edges with beaten egg, then take another piece of pastry and place it over the top. You may have to stretch it slightly, but that’s fine — puff pastry is very stretchy anyway. Make sure the edges are well sealed by crimping them with the prongs of a fork, then place the parcel on the baking tray. Brush thoroughly with beaten egg and cut a couple of small steam holes in the top. Repeat with the remaining pastry and filling until you have 4 parcels.
Bake for 20-25 minutes, until puffed up, golden brown and piping hot. Serve with mustard and peas, broccoli or other green veg.