Steak Bake
Indulge in the savory delight of a homemade steak bake, where tender, seared steak meets a rich onion-infused gravy encased in buttery, golden puff pastry. This recipe transforms simple ingredients like ribeye or sirloin, Worcestershire sauce, and beef stock into a comforting hand-held treat that’s perfect for lunch or dinner. With flaky pastry and a hearty, seasoned filling, this steak bake captures the flavors of British pub classics while elevating them with homemade freshness. Ready in just under an hour, it’s an ideal choice for quick yet impressive meals. Pair with a crisp salad or roasted vegetables for the ultimate flaky steak bake experience!
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Recipe Information
Ingredients
- 300 g steak (ribeye or sirloin, diced into small pieces)
- 2 puff pastry sheets
- 1 medium onion (finely diced)
- 20 g butter
- 150 ml beef stock
- 1 tbsp plain flour
- 1 tbsp worcestershire sauce
- 1 egg (beaten, for egg wash)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Preheat your oven to 200°C (180°C fan)/400°F.
Heat the olive oil in a large skillet over medium-high heat.
Add the diced steak to the skillet and cook for 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, melt the butter, then add the finely diced onion. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the flour and cook for 1 minute to form a roux.
Gradually pour in the beef stock, stirring constantly, until a thick gravy forms.
Add the Worcestershire sauce, salt, and black pepper to the gravy, then stir in the cooked steak. Simmer for 2-3 minutes, then remove from the heat and let cool slightly.
Roll out the puff pastry sheets on a lightly floured surface if needed. Cut each sheet in half to create 4 rectangles in total.
Spoon an equal portion of the steak and gravy mixture onto one half of each puff pastry rectangle, leaving a border around the edges.
Brush the edges of the pastry with beaten egg, then fold the pastry over the filling to create a sealed pocket. Press the edges with a fork to ensure a tight seal.
Place the filled pastry pockets on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
Cut small slits in the top of each pastry to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Steak Bake!
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 139 mg | 11% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1490 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
