A mouthwatering but easily made pastry slice, deep and meaty or cheesy as you wish.
Makes for a great treat at tea time, a mid-week pick me up or a weekend meal, goes perfectly well with stacked chunky homemade chips and side salad or peas.
These slices can be prepared in advanced which makes a very useful recipe to have to hand and can be filled as a savoury dish, meaty, vegetarian or indeed sweet.
*Makes roughly 6 slices per packet of puff pastry
Deep Filled Steak and Onion or Cheese and Onion Slices
A mouthwatering but easily made pastry slice, deep and meaty or cheesy as you wish. Makes for a great treat at tea time, a mid-week pick me up or a weekend meal.
6
servings20
minutes40
minutes280
kcalIngredients
One packet of frozen puff pastry, defrost and use at room temperature.
A little flour to dust the surface for rolling out pastry.
One free range egg for glazing
One packet of frozen puff pastry, defrost and use at room temperature.
A little flour to dust the surface for rolling out pastry.
One free range egg for glazing
- For Steak and Onion filling
500 g /18oz Lean premium quality fresh Minced Beef Steak (Ground Beef)
1 large Onion
1 Beef Stock Cube
1 tbs Corn Flour
A small amount of vegetable oil
A pinch of salt
A pinch of black pepper
- For Cheese and Onion Filling
Knob of butter, (1 Table Spoon)
1 large cooking onion
1 small red onion
50 g /2oz each of two types of grated cheese, eg Strong Cheddar cheese and red Leicester,
Vegan cheese or other variations.
1 tsp mustard (optional)
Directions
- Method for Steak and Onion Filling
- Preheat the oven to a medium heat, gas mark 6, 200c or less for fan assisted ovens.
- Add a little oil to a deep pan or wok, heat up gently and add the finely chopped onion, stir well and cook until softened.
- Add the fresh mince to the onions in the pan and gently fry until the pink colour changes and the meat looks slightly browned, now add a pinch of salt and black pepper along with a beef stock cube or stock pot, stir in thoroughly and add enough water to make a little gravy, 200ml – 300ml (7floz – 8floz)
- Now simmer gently for another 10 minutes. Mix a tablespoon of corn flour with half a cup of water and add to the simmering gravy, keep stirring until thickened.
- Take off the heat and leave to cool down enough to use in the recipe.
- Method for Cheese and Onion Filling
- Preheat the oven to a medium heat, gas mark 6, 200c or less for fan assisted ovens.
- Heat a deep pan or wok and add the butter and finely chopped onions.
- Keep stirring until softened, take off the heat and add the grated cheese and mustard if using.
- Stir together well until fully combined and the cheese is well melted.
- Set aside while you prepare the puff pastry.
- Puff Pastry Preparation and assembly
- Lightly flour the clean surface and unroll the defrosted puff pastry that you have left at room temperature to be pliable enough to use.
- Usually the pastry will come as two sheets, unroll both and cut each sheet into 6 equal squares.
- Dampen the edges of each square and in the centre of 6 of the squares put a heaped tablespoon of either Minced Steak and Onion mixture or Cheese and Onion mixture.
- Add the top square of puff pastry to the slice and press firmly all around the edges, I like to use the end of a butter knife to press down all around, finishing off with a sharp knife, I cut along each edge to make a clean cut. This makes sure the pastry can rise at the edges.
- Whisk up an egg and brush each slice with egg before pricking 3 times to let it breath.
- Bake in the moderately hot oven for 15 – 20 minutes, watch carefully as each oven varies. Bring out when puffy and golden brown.
Serve as you wish, on its own, with stacked homemade chips, jacket potato or a salad. Have patience and don’t burn your mouth! Enjoy!
