This recipe for Puff Pastry Steak Bakes isn't just a Greggs steak bake copycat, it's actually much better! With soft rump steak and a rich gravy in buttery flaky pastry, you'll be making steak slices at home from now on!
Prepare 450g Rump Steak by drying it thoroughly and cutting into rough 1cm cubes. It doesn’t matter if some pieces are a little larger and some a little smaller as this will add to the overall texture.
Peel and prepare roughly 75g Onion by either grating or very finely dicing. A small food processor is helpful.
Pop a kettle on to boil.
Heat 1 tbsp Vegetable Oil in a medium frying pan or skillet over a high heat. Add the diced rump steak.
Fry over the high heat and keep stirring until the steak is browned on all sides.
Add the grated or finely diced onions and continue to fry for another minute or so.
Measure out and add 300ml Boiling Water to the pan along with a 25g Beef Stock Pot.
Give everything a stir and bring to the boil. Then turn the heat to the lowest possible option and cover the pan with a lid. Use foil if you need to. Allow to simmer gently for around 45 minutes.
The beef should be tender and have just a little liquid left. If you need to add a little more water or simmer for a little longer then do so.
Transfer the cooked beef to a plate or bowl and allow it to cool thoroughly.
Assemble the Pastries
Preheat the oven to 200c fan | 210c | 410 f
Roll out 375g Puff Pastry into a roughly 35cm x 25cm rectangle (for 4 slices. You may need to roll in batches if you have increased the quantity). Or unroll a ready rolled sheet of puff pastry onto a board.
Cut the pastry into 8 equal rectangles. Once lengthways and three more cuts downwards for each 35x25cm rectangle.
Line a medium baking tray with baking parchment or silicone mat. Carefully move half of the pastry rectangles onto the tray.
Spoon ¼ of the cooled beef mixture into the middle of each piece of pastry.
Beat 1 Egg in a small bowl and use a pastry brush to brush the exposed edges of each piece of pastry.
Cover each with the remaining pieces of pastry and use your fingers to mush the edges of the pastry together.
Use a fork to properly seal the edges of the pastry.
Use the tip of a sharp knife to make diagonal slashes in the pastry. Be careful not to cut all the way through.
Use more of the whisked egg to wash all over the top of the slices.
Bake in the oven for around 20 to 25 minutes or until the pastry is golden brown. You can use a spatula to carefully check the underneath of one to be sure.