Steak Bakes Inspired Greggs (Print Version)

Tender beef wrapped in golden-baked pastry, cooked with rich gravy. A tasty take on the famous Greggs classic.

# Ingredients:

→ Pastry

01 - 2 and a half sheets of pre-made puff pastry, each 35.5cm x 22cm and weighing 320g per sheet.

→ Beef Filling

02 - 1kg diced stewing beef or steak, cut into small 1.3cm pieces.
03 - 875ml rich beef broth or stock.
04 - 125ml red wine, like Cabernet Sauvignon or Merlot.
05 - 1 crumbled beef Oxo cube or 1 heaped teaspoon of bouillon powder.
06 - 1 teaspoon of Worcestershire sauce.
07 - 3 tablespoons of all-purpose flour.
08 - 3 tablespoons of olive oil.
09 - 1 tablespoon of tomato paste.
10 - 1 medium onion, chopped finely.
11 - 2 minced garlic cloves.
12 - 1 beaten egg for brushing.
13 - Black pepper and salt for seasoning.

# Steps:

01 - Trim off large chunks of fat from the beef, then cut into 1.3cm cubes. Sprinkle with 1 teaspoon of salt and half a teaspoon of pepper. Heat up a tablespoon of olive oil in a big pot over high heat. Cook half of the beef briefly to brown the outside, then take it out. Do the same with the rest of the beef.
02 - Turn the heat to medium and pour in 2 tablespoons of olive oil. Add the chopped onions and garlic, cooking until soft and golden.
03 - Toss in 3 tablespoons of flour and mix it with the softened onions and garlic. Slowly pour in 125ml of red wine while constantly stirring until a thick paste forms. Gradually add the beef stock while whisking to smooth out any lumps.
04 - Mix in the Worcestershire sauce, crumbled Oxo cube, and tomato paste. Put the browned beef back into the pot. Let it simmer and bubble gently, then reduce the heat to low and cook uncovered for about 80 minutes, stirring regularly. Taste and adjust the seasoning if needed, then let the filling cool completely.
05 - Lay out the pastry sheets and cut them into 10 equal rectangles. Spoon some of the cooled beef mixture onto one side of each piece.
06 - Paint beaten egg around the borders of each rectangle, then fold them over the filling. Use a fork to press and seal the edges. Make a few small slits on the top of each pastry to let steam escape.
07 - Warm the oven to 200°C (390°F). Place the filled pastries on baking trays lined with parchment paper, brush with the beaten egg, and bake for 15 to 20 minutes until they're golden and crisp.
08 - Let the baked pies cool a little so nobody burns their mouth. Then serve and enjoy!

# Notes and Tips:

01 - For the best taste, pick a fatty cut like chuck steak, and make sure the filling is fully cool before putting it in the pastry.

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