Steak Bake

5 from 1 vote

There is something so satisfying about making a puff pastry steak slice at home just like Greggs steak bake. How to make steak bake, It's so easy and you can fully load the center with as much meat as you can fit in. So there will definitely be no disappointment when you bite into a slice!

Prep Time10

Cook Time50

Course: lunch, Main Course, Snack

Cuisine: American, British

Servings: steak pies

Calories: 688kcal

Author: Amanda

Ingredients

Ingredients for a steak bake

560 grams Puff Pastry (I used 2 x ready made Gluten free pastry sheets)
600 grams Diced Beef (Dice into small pieces)
1 Large Onion (Diced)
300 ML Beef stock or broth (I used 1 & ½ Beef Knorr stock cubes)
1 Tablespoon Cornstarch (Cornflour in the UK)
1 Egg

Instructions

How to make steak bake

Heat 2 tablespoons of oil in a non-stick pan.
Finely dice the beef into small bite-size pieces. Then finely dice the onion into small pieces.
Carefully brown the beef in the hot pan and once almost browned add in the diced onion for the remaining last few minutes till it slightly softened.
Pour the beef broth/stock over the meat. Add a pinch of salt and pepper if desired and give it a good stir. Ensure that all the meat is just slightly covered with the liquid and add a little extra water if needed.
Bring the liquid to a boil and then turn it down to simmer. Simmer until the meat is fully cooked and tender. Usually approx 30 minutes.
Mix cornflour/cornstarch with 3-4 tbsps of cold water to make a slurry and it is a smooth liquid with no lumps.
Add in the cornstarch slurry into the gravy stirring as it is being poured in. Keep the pot on simmer until the gravy starts to thicken. (If the gravy becomes too thick add a little extra water).
Set the pot aside to cool slightly while you prepare the pastry.

Assembling the steak bake

Preheat the oven to 220°C/425°F/Gas mark 7
Place one sheet of rolled puff pastry on a large baking tray lined with parchment paper. Cut the pastry into evenly sized rectangles. (you will want both pastry sheets to be sliced evenly.) Set aside the second pastry sheet for later.
Beat the egg in a small bowl and brush the edges of the bottom puff pastry around the 1cm gap that was left.
Spoon the beef and gravy mixture into the center of each pastry rectangle.
Carefully place the top puff pastry layers on top of the beef puff pastry lining up the edges.
Gently press down around the edges with a fork to make a crimped edge sealing the pastry sheets together. Gently score the top of the pastry with a sharp knife without going right through the pastry.
Brush the whole pastry with egg wash and place in the oven for around 20 minutes until the pastry has risen and golden brown in color.
Enjoy!

Notes

Egg free - Substitute the egg for milk if you require the beef steak bake to be egg free. It may result int the steak slice not looking as golden brown but will still taste delicious.
Gluten free - To make a gluten free steak bake (which is what I did) when making this recipe I used gluten free puff pastry sheets. Always check that the beef stock also contains no gluten ingredients.
Chicken - To make a chicken slice. Substiute the beef for diced chicken and chicken broth/stock.

How do I store the steak Bakes?

Once cooled store in an airtight container in the refrigerator for up to 3 days. They can be eaten cold or reheated in the microwave.

Can I make them in advance?

Yes, I have made the steak bakes one day in advance. Once the beef and gravy have cooled assemble the bakes cover well and place it in the refrigerator until ready to pop in the oven. I usually prefer to assemble it just before placing it in the oven for the best results.

Nutrition