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IMG_1673b

Peppered Steak Puff Pastry Slice

This really popular dish is great for a quick Sunday Lunch, make one large one  by cutting the pastry lengthwise then portion at the dinner table  or make them smaller and have for a midweek lunch.

VEGETARIANS can change the steak for roasted peppers, spring onion and mushrooms and also swap the beef stock with vegetable stock.

If you must freeze them, then follow the recipe right up to step 10 in the instructions. When needed cook from frozen in a pre-heated oven 180°c or GM4 for 45 minutes or more depending on the size. Make sure they are piping hot all the way through before eating.

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Ingredients

Allergens : Contains Gluten, Contains Lactose

Beef Sirloin or Fillet – 400g

Ready Rolled Puff Pastry – 1 Pack / 350g

Onion – 1 Medium

Garlic Cloves – 2

Cracked Black Pepper – 4 tsp

Red Wine – 100 ml

Beef Stock or 1 Beef Stock Cube – 500 ml

Paprika – 1 tsp

Medium Egg – 1

Double Cream – 250ml

Oil – 3 tblsp

Instructions

1

Pre-heat your oven to 180°c or GM4 (not needed if freezing)

2

THE SAUCE FILLING

3

Heat the oil on a pan, then add 4 tsp CRACKED BLACK PEPPER, 2 cloves of chopped GARLIC and half the chopped ONION, heat for 60 seconds or so, you will start to really smell the pepper.
(OPTIONAL, I finely sliced half the steak and added it here too)

4

Add the 100 ml of RED WINE and reduce by half.
(Reduction explained below, look for ■)

5

Add the 500 ml of BEEF STOCK or dissolve 1 BEEF STOCK POT or STOCK CUBE in 500 ml BOILING WATER and reduce by half again then add the cream and reduce till thickened.

6

THE STEAK FILLING

7

Cut the 400g of BEEF SIRLOIN or FILLET into nice sized chunks and brown on a hot pan with the rest of the ONION.
(I seasoned mine with a little SALT and PAPRIKA)

8

FINISHING TOUCHES

9

Cut the PASTRY into 4 so you have 4 squares. Place two side by side on GREASE-PROOF PAPER or BAKING PARCHMENT in a oven proof tin or dish.

10

Add a good spoon of the steak to the centre of a pastry square, then a good spoon of the thick sauce on top.

11

Brush beaten egg around the edges then place another pastry square over this and seal the edges with your fingers

12

Repeat with the other pastry squares.

13

Use a fork to crimp the edges by gently pressing down all around the edges.

14

Brush the top with beaten egg so it’s well coated, pierce some air holes with a fork then BAKE for 25 -30 minutes.

15

If you have steak and sauce left over mix them together with a drop of water till you have a nice sauce which can be served on the side.

16

☆ To make your own cracked black pepper use a spice blender or place the peppercorns in a clean tea towel and batter with something hard like a rolling pin.

17

■ Reducing a liquid intensifies the flavour and thickens sauces, soups etc, don’t use a lid as the liquid needs to evaporate.

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