Greggs Inspired Steak Bakes (Print Version)

# Ingredients:

→ Filling

01 - 300 g diced beef steak, preferably sirloin or rump
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 1 beef stock cube
05 - 200 ml boiling water
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon plain flour
08 - Salt and black pepper, to taste

→ Pastry

09 - 1 sheet ready-rolled puff pastry
10 - 1 egg, beaten

# Instructions:

01 - Heat the vegetable oil in a frying pan over medium heat. Add the diced beef steak and brown for 3–4 minutes.
02 - Stir in the finely diced onion and cook for an additional 2 minutes until softened.
03 - Crumble in the beef stock cube. Add Worcestershire sauce, then pour in the boiling water. Allow the mixture to simmer for 5–7 minutes.
04 - Combine the plain flour with a splash of cold water to form a slurry. Stir the slurry into the beef mixture to thicken. Season to taste with salt and black pepper. Simmer for a further 2–3 minutes until thickened and glossy.
05 - Transfer the beef mixture to a bowl and allow it to cool completely before using.
06 - Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Roll out the puff pastry and cut it into rectangles approximately 12 x 15 cm each.
07 - Place a generous spoonful of the cooled beef filling onto one half of each pastry rectangle, leaving a border. Brush the edges with beaten egg. Fold the pastry over the filling and press the edges with a fork to seal. Cut small slits on top for steam to escape and brush the tops with more egg.
08 - Place the filled pastries onto a lined baking tray. Bake for 20–25 minutes until puffed and golden brown.

# Notes:

01 - Ensure the beef filling is fully cooled before assembling to prevent a soggy pastry base.
02 - Unbaked assembled bakes can be frozen; bake directly from frozen, adding 5 minutes to the cooking time.