Steak Bakes (Print Version)
# Ingredients:
→ Pastry
01 -
2.5 sheets pre-rolled puff pastry
02 -
1 large egg, beaten for wash
→ Beef Filling
03 -
2 lbs chuck steak or braising beef, diced small
04 -
3 tablespoons olive oil, divided
05 -
1 medium onion, finely diced
06 -
2 garlic cloves, finely diced
07 -
3 tablespoons all-purpose flour
08 -
Salt and black pepper to taste
→ Braising Liquid
09 -
3 1/2 cups beef stock
10 -
1/2 cup red wine
11 -
1 beef bouillon cube, crumbled
12 -
1 teaspoon Worcestershire sauce
13 -
1 tablespoon tomato paste
# Instructions:
01 -
Trim any large fat pieces from the beef and dice into very small chunks, about 1/2 inch pieces. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
02 -
Heat 1 tablespoon oil in a large pot over high heat. Brown half the beef until lightly colored, then remove. Brown the second batch, removing any excess moisture that develops. Remove beef and reduce heat to medium.
03 -
Add remaining 2 tablespoons oil to the pot. Cook onion and garlic until soft and just starting to color, about 5 minutes.
04 -
Stir in flour and cook for 1 minute. Pour in red wine and whisk until it forms a thick paste. Gradually add beef stock, whisking constantly to prevent lumps.
05 -
Stir in Worcestershire sauce, tomato paste, and crumbled bouillon cube. Return beef to the pot and bring to a simmer.
06 -
Reduce heat to low and simmer gently with lid OFF for about 80 minutes, stirring occasionally. The beef should be tender and gravy very thick. Taste and adjust seasoning.
07 -
Transfer beef mixture to a bowl and let cool to room temperature. The gravy will thicken further as it cools.
08 -
Preheat oven to 390°F. Roll out pastry sheets and cut into 10 even rectangles total. Keep pastry cold until ready to use.
09 -
Place a few tablespoons of beef filling on one side of each rectangle. Brush edges with egg wash, fold over, and seal edges with a fork. Brush tops with egg wash and cut a few steam vents.
10 -
Place on parchment-lined baking trays and bake for 15-20 minutes until deep golden brown and crispy, with gravy starting to bubble out. Cool for a few minutes before serving.
# Notes:
01 -
Chuck steak or other braising cuts work best for tender, flavorful filling
02 -
Red wine adds incredible depth of flavor to the gravy
03 -
Keep pastry cold until ready to use to prevent sticking
04 -
The filling can be made 2 days ahead and refrigerated