Puff pastry steak bakes

These puff pastry steak bakes are almost like the ones you buy from your favourite local bakery (or frozen food outlet). These are absolutely packed with tender chunks of steak, onions and mushrooms, and I'm loving them!

📝 Ingredients

• 1 1/4 pounds / 300 grams stewing steak
• 3 1/2 ounces / 100 grams mushrooms (white or chestnut finely chopped)
• 2 medium onions (finely chopped)
• 1/2 cup / 120 ml red wine (or substitute with water)
• 1/2 cup / 120 ml water
• 1 beef stockpot (or boullion cube)
• 1 tablespoon tomato puree / tomato paste
• 1 tablespoon wholegrain mustard (or dijon mustard)
• 2 tablespoons / 20 grams flour
• Salt (to your own taste)
• 1 1/2 rolls puff pastry
• 1 small egg
• 1 to 2 tablespoons sunflower oil (for frying)

👨‍🍳 Instructions

1. 1Cut the stewing steak into small cubes. They should be less than half-an-inch in size so that the meat fits nicely into the pastry.
2. 2Heat a tablespoon of sunflower oil in a frying pan, and let it get nice and hot. Add the meat and sear it, stirring continuously, until it browns.Remove the meat from the pan (along with any juices) and set it aside.
3. 3Add another splash of oil to the same pan, turn the heat down, and saute the onions and mushrooms until the onions start to turn translucent. Don't allow them to brown.
4. 4Remove the pan from the heat and stir in the flour, taking care to remove any lumps. Then add the stockpot, the mustard and the tomato paste.
5. 5Add the water, red wine and salt to taste.
6. 6Return the meat to the pan and stir well until the stockpot has dissolved into the liquid.
7. 7Cover the pan with a lid, reduce the heat to a simmer, and leave to cook for 40 minutes until the steak is tender and the liquid has reduced and become thick.Set the filling aside until it is completely cold.
8. 8Preheat the oven to 200°C / 400°F
9. 9Unroll one of the puff pastry sheets and cut it into 8 equal pieces. If you are using a block of puff pastry roll it out into a rectangle roughly 11 x 15 inches in size.
10. 10Transfer 4 pieces of the pastry to a baking tray which has been lined with baking parchment.
11. 11Place spoonfuls of the steak and onion mixture in the centre of each square.Brush the edges of the pastry with beaten egg.
12. 12Cover each pie with a second square of puff pastry, stretching the pastry slightly to fit.
13. 13Seal the edges of the pastry with a fork. Make three or four diagonal slits on top of the pastry to allow the steam to escape.Brush the pies with the beaten egg.
14. 14Bake in a preheated oven for 18 to 20 minutes until the pies are golden brown.
15. 15Repeat the above steps to finish off the remaining pastry and filling. You should end up with 6 pies.