Description
These Steak Bakes are hearty, flaky pastry pockets filled with tender, slow-cooked beef in a rich red wine and beef gravy. Perfect as a comforting snack or meal, the combination of buttery puff pastry and deeply flavorful stew makes these bakes irresistible.
Ingredients
Units
Scale
Pastry
- 2.5 sheets pre-rolled Puff Pastry (about 320g or 11.3oz per sheet)
Beef Filling
- 2 lb / 1 kg steak/beef suitable for slow cooking/braising (e.g., chuck steak), diced into 1/2" pieces
- 3.5 cups / 875 ml beef stock
- 1/2 cup / 125 ml red wine (dry, e.g., Merlot or Cabernet Sauvignon)
- 1 beef Oxo cube / bullion cube, crumbled (or 1 heaped tsp bouillon powder)
- 1 tsp Worcestershire sauce
- 3 tbsp flour
- 3 tbsp olive oil
- 1 tbsp tomato puree (tomato paste)
- 1 medium onion, finely diced
- 2 cloves garlic, finely diced
- 1 large egg, beaten (for egg wash)
- Salt, as needed
- Black pepper, as needed
Instructions
- Prepare the Beef: Trim any large bits of fat from the beef and cut it into small 1/2″ (1.3cm) diced chunks. Season well all over with 1 tsp salt and 1/2 tsp black pepper for a well-balanced base flavor.
- Sear the Beef: Heat 1 tbsp olive oil in a large pot over high heat. Add half the beef and brown until lightly caramelized, then remove it from the pot. Repeat with the second half, discarding any excess moisture released from the beef. Remove the browned beef and lower heat to medium.
- Sauté Aromatics: Add 2 tbsp olive oil to the pot and sauté the finely diced onion and garlic until soft and just beginning to brown, which helps develop the base flavors for the stew.
- Create the Roux and Add Liquids: Stir in 3 tbsp flour to coat the onions and garlic, cooking briefly. Pour in 1/2 cup red wine and whisk continuously until it thickens into a smooth paste. Gradually whisk in the beef stock, ensuring no lumps form. This creates the rich gravy base.
- Combine and Simmer: Stir in Worcestershire sauce, tomato puree, and crumbled Oxo cube. Return the browned beef to the pot, bring the mixture to a simmer, then reduce heat to low. Let it gently bubble, uncovered, for approximately 80 minutes, stirring occasionally to prevent a skin from forming. The beef should turn tender and gravy should thicken significantly.
- Adjust and Cool Filling: Taste and adjust seasoning with salt and pepper as needed. Transfer the beef mixture to a side bowl and allow it to cool to room temperature. The gravy will thicken further as it cools, making it easier to fill the pastries.
- Prepare Pastry: Roll out the puff pastry sheets and cut into 10 equal rectangles (4 rectangles per full sheet, 2 rectangles from the half sheet). Keep pastry cool until ready to assemble to prevent stickiness.
- Assemble Steak Bakes: Spoon a few tablespoons of the cooled beef filling onto one half of each pastry rectangle. Brush the edges with beaten egg wash, then fold the pastry over to cover the filling. Seal the edges by pressing with a fork, then trim any uneven edges with a knife. Brush the tops with egg wash and cut small steam slits to allow moisture to escape while baking.
- Bake: Place the steak bakes on a greaseproof or parchment-lined baking tray. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes until the pastry is deeply golden, crisp, and flaky. The gravy may start to leak slightly, indicating a perfect filling consistency.
- Cool and Serve: Allow the steak bakes to cool for a few minutes before serving to avoid burns. Enjoy warm, crispy, and packed with rich beef stew filling.
Notes
- Beef: Use chuck steak or other marbled braising cuts for the best tender results. The beef should be diced small for even cooking and quicker tenderizing. Adjust simmering time or add water if gravy is too thick.
- Wine: A dry red wine such as Merlot or Cabernet Sauvignon deepens the flavor of the gravy. Avoid sweet wines for balance.
- Pastry: Use pre-rolled puff pastry kept chilled until use for ease of handling and best texture. Jus-Rol brand is recommended for reliability and ease.
- Make Ahead Options: The beef filling can be made and cooled in advance, refrigerated for up to 2 days. Assemble the bakes and either bake fresh or freeze unbaked and thaw before baking. Baked steak bakes can be refrigerated and reheated in the oven to crisp the pastry or microwaved to reheat filling before finishing in the oven.
- Reheating: Reheat at 180°C (350°F) for 18-20 minutes to regain crispness and heat through.
Nutrition
- Serving Size: 1 steak bake
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
