Halal Steak Bake
Equipment
Ingredients
Filling
Beef chuck (cubed)
750 g
White onion (diced)
1 piece
Cornflour
100 g
Meat free beef stock cube
1 piece
Salt
1 tbsp
Black pepper
1 tbsp
Garlic granules
1 tbsp
Dried parsley
1 tbsp
Bay leaves
2 piece
Water
500 ml
Pastry
Puff pastry sheets (chilled)
3 piece
Egg (beaten)
1 piece
Instructions
Prepare beef and coat
Cut beef chuck into bite-sized pieces and coat evenly with cornflour.
Caramelise the beef
Heat oil in a large pot and brown the coated beef pieces to enhance flavour.
Cook the filling
Add diced onion, stock cube, water, and all seasonings. Bring to boil then simmer covered.
Cool the filling
Allow the steak filling to cool completely before assembling the bakes.
Prepare pastry
Roll out puff pastry sheets and cut into rectangles for the bakes.
Assemble bakes
Place cooled filling on half of each pastry rectangle, fold over and seal edges.
Apply egg wash and bake
Brush bakes with beaten egg and bake until golden and puffed.
Original recipe
Storage
Best reheated in oven to maintain pastry crispiness. Can be frozen before baking for up to 1 month.
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