So it’s national baking week so what could be better than a juicy tender flavoursome pasty? I made this more luxurious by using fillet steak and stilton rather than skirt steak and vegetables. It really did pay off the meat was so tender and it was deliciously juicy in the middle as the pastry kept in all the meat juices, the blue cheese added moisture and depth of flavour and of course the outside was browned and crispy. Yum!
Ingredients (makes 2)
- 1 x 320g pack Jus-Rol ready rolled all butter puff pastry, (thawed if frozen)
- 2 small fillet steaks of beef, chopped into 1cm cubes
- 1 small red onion, very finely chopped
- 80g stilton cheese
- 4 chestnut mushrooms, finely chopped
- 1 tsp sea salt
- 1 tsp fresh cracked pepper
- 1 tsp Worcestershire sauce
- ½ beef stock cube
- 1 tbsp olive oil
- 1 – 2 tbsp milk, for glaze
- Preheat the oven to 220C/200C fan/gas mark 7. Place the beef and chopped onion into a mixing bowl and crumble in the stilton.
- Then stir through the chopped mushrooms, salt, pepper, Worcestershire sauce and stock cube, and the olive oil.
- Unroll the Jus-Rol pastry and slice in half across the width, so you end up with two rectangles of pastry.
- Place half of the filling into the centre of one rectangle and about 2 cm from one edge, then fold the other edge over the filling to the other edge and press down. Starting from one of the edges folded side, lift pasty and roll it over on itself so you seal the edges and form a crust.
- With a sharp knife, add two slits in the top of the pasties.
- Milk wash the tops of the pasties. Place them onto a baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is puffy and a deep golden brown.
Recipe adapted from pyrex.