Steak Pasties
Irresistible and mouth-watering steak pasties made with puff pastry and a savory beef filling.
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- •.5 lb Beefchuck or stewing steak, cut into 12mm pieces
- •1 small White onionfinely chopped
- •2 tbsp Olive oil(optional)or vegetable oil
- •285 ml Beef stockor half a pint
- •1/4 tsp Saltto taste
- •.5 tsp White pepper(optional)to taste
- •1 tsp Worcester sauce(optional)for extra flavor
- •2 Bay leaves(optional)fresh or dried
- •1 sheet Puff pastryhomemade or store-bought
- •1 small Eggfor egg wash
- •1 dash Milkfor egg wash
- 1
Cut beef into 12mm (half-inch) pieces.
5 min
- 2
Finely chop one small white onion.
2 min
- 3
Heat 30g (2 tbsp) of olive or vegetable oil in a pan.
3 min
- 4
Add onions to the pan and fry until soft.
5 min
- 5
Add beef to the pan and stir fry until colored.
5 min
- 6
Add 285ml (half a pint) of beef stock to the pan.
2 min
- 7
Season with salt, white pepper, and optional Worcester sauce.
2 min
- 8
Add optional bay leaves and simmer for 1.5 to 2 hours until meat is tender.
2h 0m
- 9
Remove bay leaves and thicken with gravy granules or corn flour.
5 min
- 10
Roll out puff pastry to 4mm thickness and cut into rectangles.
10 min
- 11
Place filling on half of the pastry, brush with egg wash, and fold over.
10 min
- 12
Seal edges with a fork and cut vent holes.
5 min
- 13
Preheat oven to 170°C (340°F) and bake for 50 minutes.
50 min
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