Description

These hearty Steak Bakes are filled with tender slow-cooked beef in a rich, thick gravy made with red wine, Worcestershire sauce, and tomato puree, all encased in golden, flaky puff pastry. Perfect for a comforting meal, the beef is diced small and simmered for 80 minutes until melt-in-your-mouth tender, then wrapped in puff pastry and baked until crisp and golden. Make ahead options make these ideal for batch cooking or entertaining.

Ingredients

Units Scale

For the Filling

2lb / 1kg Steak/Beef, suitable for slow cooking/braising (e.g., chuck steak), diced into 1/2" cubes
3.5 cups / 875ml Beef Stock
1/2 cup / 125ml Red Wine (dry, such as Merlot or Cabernet Sauvignon)
1 Beef Oxo Cube/Bouillon Cube, crumbled (or 1 heaped tsp bouillon powder)
1 tsp Worcestershire Sauce
3 tbsp Flour
3 tbsp Olive Oil, divided
1 tbsp Tomato Puree (Tomato Paste)
1 medium Onion, finely diced
2 cloves Garlic, finely diced
Salt & Black Pepper, as needed

For the Pastry

2.5 sheets of pre-rolled Puff Pastry (each approx 14"x9" / 35.5cm x 22cm, 320g/11.3oz each sheet)
1 large Egg, beaten (for egg wash)

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Instructions

Prepare the Beef: Trim any large bits of fat from the beef and dice into small 1/2″ (1.3cm) cubes. Season the meat all over with 1 tsp salt and 1/2 tsp black pepper.
Sear the Beef: Heat 1 tbsp olive oil in a large pot over high heat. Add half the beef and brown lightly, then remove. Repeat with remaining beef, pouring out any moisture that accumulates. Remove browned beef and reduce heat to medium.
Sauté Aromatics: Add 2 tbsp olive oil to the pot. Add diced onion and garlic, frying until softened and just beginning to brown.
Make the Roux and Sauce: Stir in 3 tbsp flour and cook briefly. Pour in 1/2 cup red wine, whisking until it thickens into a paste. Gradually whisk in beef stock to avoid lumps. Stir in Worcestershire sauce, tomato puree, and crumbled Oxo cube.
Simmer the Beef: Return all beef to the pot. Bring to a simmer, reduce heat to low, and cook gently with the lid off for around 80 minutes, stirring occasionally to prevent skin forming. The beef should become tender and the gravy thick and rich. Adjust salt and pepper to taste.
Cool the Filling: Transfer beef and gravy mixture to a bowl and let it cool to room temperature. The gravy will thicken slightly further as it cools.
Prepare the Pastry: Roll out the pastry sheets and cut into 4 equal rectangles per sheet (total 10 rectangles from 2.5 sheets). Place a few tablespoons of cooled beef filling on one half of each rectangle.
Seal the Pastries: Brush the edges of the pastry with beaten egg. Fold the pastry over to cover the filling, pressing edges to seal. Use a fork to crimp all around the edges, then clean up edges with a knife. Brush the tops with egg wash and cut a few small steam vents on top.
Bake the Steak Bakes: Place pastries on a parchment-lined baking tray. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes until golden brown, crisp, and the gravy begins to leak slightly.
Serve: Allow to cool for a few minutes before serving to avoid burns, then enjoy your warm, flaky steak bakes.

Notes

Beef Choice: Use a slow-cooking cut like chuck steak with marbled fat for best results. The 80-minute simmer tenderizes the meat well.
Wine: A dry red wine like Merlot or Cabernet Sauvignon adds depth to the gravy but can be omitted if preferred.
Pastry Handling: Keep puff pastry chilled until just before use to prevent stickiness or cracking. Jus-Rol is recommended for good handling properties.
Make Ahead Options: The filling can be made and refrigerated for up to 2 days. Assemble the unbaked steak bakes and refrigerate or freeze before baking. Fully baked steak bakes can also be refrigerated and reheated at 180°C (350°F) for 18-20 minutes or microwaved and then crisped in the oven.

Nutrition

Serving Size: 1 steak bake
Calories: 400 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg