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.