Steak Bake

Ingredients

• 560 gpuff pastry (2 ready-made gluten-free pastry sheets, if using)
• 600 gdiced beef
• 1 largeonion, diced
• 300 mlbeef stock or broth
• 1 tablespooncornflour
• 1egg
• 2 tablespoons (30 ml)oil
• 3–4 tablespoons (45–60 ml)cold water, for the cornflour slurry
• to tastesalt and pepper
• as neededextra water, if needed to cover the meat or loosen the gravy

Instructions

1. 1

   Heat the oil

   Warm 2 tablespoons of oil in a non-stick pan.

2. 2

   Dice the filling

   Cut the beef into small, bite-sized pieces and finely dice the onion.

3. 3

   Brown the beef

   Brown the beef carefully in the hot pan. When it is nearly browned, add the onion and cook for the final few minutes, until it has softened slightly.

4. 4

   Add the stock

   Pour the beef stock over the meat, season with salt and pepper if desired, and stir well. The liquid should just cover the meat; add a little extra water if needed.

5. 5

   Simmer until tender

   Bring the liquid to the boil, then reduce the heat and simmer until the beef is fully cooked and tender, usually about 30 minutes.

6. 6

   Make the slurry

   Mix the cornflour with 3–4 tablespoons of cold water until smooth and free of lumps.

7. 7

   Thicken the gravy

   Pour the slurry into the gravy while stirring. Keep the pan at a simmer until the gravy thickens; add a little extra water if it becomes too thick.

8. 8

   Cool the filling

   Set the pan aside to cool slightly while you prepare the pastry.

9. 9

   Preheat the oven

   Heat the oven to 220°C (425°F/Gas Mark 7).

10. 10

    Cut the pastry

    Lay one sheet of rolled puff pastry on a large baking tray lined with baking parchment. Cut it into evenly sized rectangles, making sure the pieces will match those from the second sheet. Set the second sheet aside.

11. 11

    Brush the edges

    Beat the egg in a small bowl. Brush the pastry edges, leaving a 1 cm gap around the edge of each rectangle.

12. 12

    Fill the pastry

    Spoon the beef and gravy mixture into the centre of each pastry rectangle.

13. 13

    Add the tops

    Place the pastry pieces from the second sheet over the filled rectangles, lining up the edges.

14. 14

    Seal and score

    Press around the edges with a fork to crimp and seal the pastry. Lightly score the tops with a sharp knife without cutting all the way through.

15. 15

    Brush with egg

    Brush the whole surface of each pastry with the beaten egg.

16. 16

    Bake until golden

    Bake for about 20 minutes, until the pastry has risen and turned golden brown.

What is a steak bake?

A steak bake is a savoury pastry filled with beef and gravy, baked until the pastry is crisp and golden. This version takes inspiration from the familiar British bakery-style steak slice, although the listed cuisine is American.

The filling is cooked before it goes into the pastry, so the beef can become tender and the gravy can be thickened first. That helps keep the centre flavourful without making the pastry soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 688 calories, 31g protein, 53g carbs, 41g fat.

The pastry supplies most of the carbohydrates and much of the fat, while the beef contributes the protein and some of the fat. Serve a steak bake with vegetables or salad to round out the plate.

Choosing the beef and stock

Beef: Cut the diced beef into small, evenly sized pieces so it is easy to spoon into the pastry and cooks through during the simmer.

Stock: Beef stock or broth gives the filling its savoury base. The recipe also notes that beef stock cubes can be used to make the stock.

Getting the gravy right

Slurry: Mix the cornflour with cold water until smooth before adding it, which helps avoid lumps. Pour it in while stirring so it disperses through the gravy.

Consistency: Simmer until the gravy thickens, but keep it spoonable rather than stiff. If it thickens too much, loosen it with a little extra water.

Preparing the pastry

Matching pieces: Cut both sheets into rectangles of the same size so each filled base has a matching top. Leave a 1 cm border for sealing.

Sealing: Brush the edges with beaten egg, line up the pastry tops, then press the borders with a fork. Score the tops lightly without cutting through the pastry.

Timing and doneness

Beef: Allow about 30 minutes of simmering, checking that the pieces are fully cooked and tender before thickening the gravy.

Pastry: Bake at 220°C for about 20 minutes. The pastry should have risen and be golden brown; follow those visual cues as well as the timing.

Serving the steak bakes

Serve them warm while the pastry is crisp and the filling is hot. A green salad or steamed vegetables make a fresh contrast to the rich beef and pastry.

The recipe makes four servings, so you can serve one bake per person or divide the pastries according to their size.

Recipe notes & tips

• Cut the beef into small pieces so the filling is easier to distribute evenly.
• Keep the beef just covered with stock while it simmers, adding a little water if needed.
• Let the filling cool slightly before spooning it onto the pastry.
• Use a fork to press the edges firmly together and help seal in the gravy.
• Score the pastry lightly so you do not cut through the top layer.

Variations

• Gluten-free pastry: Use ready-made gluten-free puff pastry sheets as suggested in the recipe.
• Stock cubes: Make the beef stock with 1½ beef stock cubes, as noted in the recipe.
• More seasoning: Season the stock and beef with salt and pepper to taste.
• Smaller pastries: Cut smaller, evenly matched rectangles for more individual portions.

Common mistakes to avoid

• Large beef pieces: They can be awkward to fill into the pastries; dice the beef into small, bite-sized pieces.
• Lumpy slurry: Cornflour can clump if added dry; mix it with cold water until smooth first.
• Runny filling: Excess liquid can make the pastry harder to seal; simmer the gravy until thickened.
• Overfilled pastry: Too much filling can prevent the edges sealing; keep it centred and leave the 1 cm border clear.
• Cutting through the top: Deep scoring can open the pastry; mark it lightly without cutting all the way through.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 2 days. Reheat in an oven until piping hot; the pastry may soften during storage.

Frequently asked questions