Steak Bake

How to Make Steak Bake

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1. Heat the oil in a large pan over medium-high heat and brown the beef in two batches for 3 minutes each. Lift it onto a plate.

   Mark done Start 3 min timer

2. Add the onion to the pan and cook for 5 minutes, until soft. Stir in the flour and cook for 1 minute.

   Mark done Start 5 min timer

3. Return the beef to the pan, pour in the stock, and add the Worcestershire sauce, tomato purée, salt and pepper. Bring to a simmer, cover, and cook gently for 35 minutes.

   Mark done Start 35 min timer

4. Uncover and simmer for 10 minutes more, until the beef is tender and the gravy is very thick.

   Mark done Start 10 min timer

5. Spread the filling on a plate and let it cool completely, about 30 minutes.

   Mark done Start 30 min timer

6. Heat the oven to 200°C / 400°F and line two baking trays with baking paper.

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7. Cut each sheet of pastry into 4 rectangles. Set 4 rectangles on the trays, spoon about 120 g of the filling onto the middle of each, leaving a 1.5 cm border, and brush the border with egg.

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8. Top with the other rectangles, press the edges together with a fork to seal, and slash the tops twice. Brush with the egg glaze.

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9. Bake for 25 minutes, until puffed and deep golden, and let them cool for 5 minutes before eating.

   Mark done Start 25 min timer

Tips for Making Steak Bake

• Cool the filling completely before you use it. A warm filling melts the butter in the pastry and makes a soggy base.
• Reduce the gravy until it is very thick. A thin filling leaks in the oven, and it should hold on a spoon.
• Seal the edges firmly with a fork and cut two slits in the top. The slits let steam out and stop the bakes bursting.

What to Serve with Steak Bake

• Baked beans
• Mushy peas
• Chunky chips

Storing & Reheating Steak Bake

Keep in the fridge for up to 3 days and reheat in a 190°C oven for 12 minutes. Freeze the unbaked bakes for up to 2 months and bake from frozen at 190°C for 35 minutes.

Steak Bake FAQ: Common Questions

Steak Bake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.