Steak Bake

Ingredients

• 1 tbspolive oil
• 1 smallonion
• 4 clovesgarlic
• 800 gstewing steak
• 1 tbsp (optional)red wine vinegar
• 2 sprigs (optional)thyme
• to tasteblack pepper
• 900 mlhot water
• 2 tbspgravy granules
• 1egg
• 1 splashmilk
• 2 x 320 g packsready-rolled puff pastry sheets

Instructions

1. 1

   Cut the steak

   Cut the 800 g stewing steak into small cubes.

2. 2

   Prepare the aromatics

   Finely dice the small onion and 4 garlic cloves.

3. 3

   Soften the onion

   Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.

4. 4

   Brown the beef

   Add the beef and garlic to the pan and stir until the meat has browned.

5. 5

   Make the gravy

   Add 1 tbsp red wine vinegar, or a splash of red wine. Mix 2 tbsp gravy granules with 900 ml hot water to make a thin gravy; it will thicken and reduce as it cooks.

6. 6

   Season the filling

   Season with 2 sprigs of thyme and black pepper.

7. 7

   Simmer the beef

   Cook uncovered on the hob at a low simmer for 2 hours, stirring every 15 minutes. Stir more often towards the end as the gravy thickens. If it gets too thick, add 50 ml more hot water; if it is too thin, add gravy granules 1 tsp at a time.

8. 8

   Cool the filling

   Take the pan off the hob, stir the filling well and leave it to cool before adding it to the pastry, so the pastry does not become soggy.

9. 9

   Heat the oven

   Preheat the oven to 200°C fan, 220°C conventional, 425°F or Gas Mark 7.

10. 10

    Cut the pastry

    Divide the 2 x 320 g pastry sheets into 8 equal rectangles each, making 16 pieces in total: 8 bases and 8 tops. The original sheets measured 25 x 44 cm and were cut into two 12.5 cm widths, then into four 11 cm sections across; adjust the measurements to suit your pastry sheets.

11. 11

    Score the tops

    Score a diagonal line into each of the 8 top pastry pieces only, for the classic steak-bake look.

12. 12

    Prepare parchment

    Cut parchment paper into pieces larger than the pastry rectangles.

13. 13

    Set out pastry

    Place each pastry rectangle on its own piece of parchment paper.

14. 14

    Keep pastry cool

    If you have cut the pastry before the meat has cooled, transfer all the pastry pieces to the fridge to keep them firm until the filling is cool.

15. 15

    Mix the egg wash

    Whisk the egg with a splash of milk.

16. 16

    Arrange the bases

    Place the 8 unscored pastry bases, still on their parchment, on 2 baking sheets.

17. 17

    Fill the bases

    Add 2–3 tbsp of cooled steak filling to each base, leaving at least a 1 cm border clear for sealing.

18. 18

    Brush the edges

    Use a pastry brush to coat the exposed pastry borders with egg wash.

19. 19

    Add cheese

    Add cheese if desired.

20. 20

    Add the tops

    Place the scored pastry pieces over the filled bases.

21. 21

    Seal the bakes

    Press a fork around all the edges to seal each bake.

22. 22

    Glaze the tops

    Brush the tops of all the steak bakes with egg wash.

23. 23

    Bake until golden

    Bake in the preheated oven at 200°C fan, 220°C conventional, 425°F or Gas Mark 7 for 20–25 minutes.

24. 24

    Check for doneness

    Take the bakes out when they have puffed up and turned deep golden brown.

25. 25

    Serve hot

    Serve the steak bakes while they are still hot.

What is a steak bake?

A steak bake is a savoury British pastry filled with beef and gravy, enclosed in puff pastry and baked until crisp. It takes its cue from familiar high-street steak slices, while this homemade version gives the beef time to simmer until tender.

Slow-cooked filling and ready-rolled pastry make the combination work: the beef develops a rich gravy, and the pastry puffs into a flaky casing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 18g protein, 32g carbs, 36g fat.

The puff pastry and olive oil provide much of the fat, while the steak contributes protein and the pastry and gravy granules supply carbohydrates. Pair a bake with vegetables or salad for a more balanced plate.

Build a rich beef filling

Stewing steak: cutting it into small cubes helps it cook evenly during the long simmer. The slow, gentle cooking gives this tougher cut time to become tender.

Onion and garlic: soften the onion first, then add the beef and garlic. Red wine vinegar is optional; the recipe also allows a splash of red wine instead.

Get the gravy consistency right

Thin at the start: the gravy begins with 2 tbsp granules and 900 ml hot water, then reduces as it simmers. Stir every 15 minutes, and more frequently as it thickens near the end.

Adjust near the finish: add 50 ml hot water if the gravy becomes too thick. If it is too thin, stir in gravy granules a teaspoon at a time.

Keep the pastry crisp

Cool filling: let the beef mixture cool before it goes onto the pastry. A hot filling can soften the pastry before it reaches the oven.

Chilled pastry: if the filling is not cool when the pastry is cut, keep the pastry pieces in the fridge. Handle each piece on its own parchment square, as described in the method.

Seal and glaze each bake

Clear border: leave at least 1 cm around the filling, then brush the exposed edge with egg wash. Lay on a top piece and press the edges closed with a fork.

Scored tops: make the diagonal cuts in the 8 top pieces before assembling. Brush the finished tops with egg wash to help them bake to a deep golden colour.

Serve them hot

Bake the assembled pastries for 20–25 minutes at 200°C fan or 220°C conventional, until puffed and deeply golden. Serve them while hot, with vegetables or a simple salad alongside.

For a fuller meal, add peas or other green vegetables. The pastry and gravy make the bakes hearty, so a fresh or lightly cooked side provides a contrast.

Recipe notes & tips

• Cut the steak into small, similar-sized cubes for more even cooking.
• Keep the simmer low and stir regularly, especially as the gravy thickens.
• Let the filling cool fully before putting it on the pastry.
• Leave at least a 1 cm border clear around each portion of filling.
• Use the pastry sheet's own dimensions to guide how you cut the rectangles.
• Bake until the pastry is puffed and deep golden, rather than relying on colour alone at the edges.

Variations

• Add cheese: place cheese over the filling before adding the pastry tops, as suggested in the method.
• Use red wine: swap the optional red wine vinegar for a splash of red wine.
• Change the herbs: use the optional thyme for a fragrant note, or leave it out.
• Adjust the pepper: season the filling with more or less black pepper to taste.

Common mistakes to avoid

• Filling while hot: it can make the pastry soggy; cool the steak mixture before assembling.
• Gravy too thick: stir in 50 ml hot water to loosen it.
• Gravy too thin: add gravy granules a teaspoon at a time until it thickens.
• Overfilling the bases: leave at least a 1 cm border so the pastry edges can seal.
• Skipping the seal: press all the edges with a fork to close the bakes.
• Underbaking: leave them in for 20–25 minutes, until puffed and deep golden brown.

How to store

Cool the bakes, then store them in a sealed container in the fridge and eat within 2 days. Reheat in an oven until piping hot; the pastry may soften after storage. The filling can also be prepared ahead and cooled before assembly.

Frequently asked questions