Steak Bake with Puff Pastry
Ingredients
- 1 sheet of ready rolled puff pastry
- 1 onion - diced
- 2 garlic cloves - sliced
- 400g beef shin - diced into small 1cm pieces
- 500ml beef stock
- 2 bay leaves
- 1 heaped tsp plain flour
- 1 heaped tsp butter
- 1 egg - whisked to glaze pastry
Preparation
In a searing hot pan, sear the beef cubes until well caramelised.
Turn the heat down slightly and add the onions until soft followed by the garlic for a few minutes.
Add the bay leaves and beef stock and let it simmer for 2-3 hours until the beef is very tender and the stock is reduced.
Taste for seasoning.
Mix the flour and butter together into a paste on a little plate.
While the beef mixture is bubbling, add in half of the paste while stirring all the time and notice it thicken up.
Add the other half of the flour and butter paste, stirring constantly, and leave it to bubble for 2-3 minutes until you have a thick casserole or pie filling consistency.
Leave the mixture to cool completely as it will thicken further.
Lay out the pastry and roll it out slightly to thin it.
Cut the pastry into 4 pieces, with 2 slightly larger than the other 2.
On the smaller square of pastry, spoon the cooled beef mixture into the middle leaving an inch border.
Egg wash the border of the pastry.
Lay the larger square of pastry on top and guide it over the filling so that it fits snugly.
Use a fork to seal around the outside.
Repeat the process with the other two squares of pastry.
Egg wash all over, then bake in a 180C oven for 15-20 minutes until golden, risen, and crisp.
Leave to cool slightly before serving.
