Welcome to the ultimate comfort food experience: Steak Bakes! These savory pastries combine tender pieces of steak with a rich gravy, all wrapped in golden, flaky pastry. They’re my go-to recipe when I want something hearty and satisfying that still feels a bit special.
Inspired by the classic British hand pie but with my own homemade twist, these Steak Bakes are perfect for busy weeknights, casual entertaining, or even packed lunches. The combination of buttery pastry and savory filling creates an irresistible dish that’s sure to become a family favorite.
Why You’ll Love This
- Make-ahead friendly – prepare the filling a day in advance for even quicker assembly
- Portable and perfect for lunches, picnics, or eating on-the-go
- Crispy, flaky exterior with a rich, savory filling – the perfect texture contrast
- Customizable with your favorite steak cuts and seasonings
- Freezes beautifully for future meals when you’re short on time
Ingredients
- 2.5 sheets pre-rolled puff pastry
- 1 large egg, beaten for wash
- 2 lbs chuck steak or braising beef, diced small
- 3 tablespoons olive oil, divided
- 1 medium onion, finely diced
- 2 garlic cloves, finely diced
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 3 1/2 cups beef stock
- 1/2 cup red wine
- 1 beef bouillon cube, crumbled
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste
Instructions
- Trim any large fat pieces from the beef and dice into very small chunks, about 1/2 inch pieces. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon oil in a large pot over high heat. Brown half the beef until lightly colored, then remove. Brown the second batch, removing any excess moisture that develops. Remove beef and reduce heat to medium.
- Add remaining 2 tablespoons oil to the pot. Cook onion and garlic until soft and just starting to color, about 5 minutes.
- Stir in flour and cook for 1 minute. Pour in red wine and whisk until it forms a thick paste. Gradually add beef stock, whisking constantly to prevent lumps.
- Stir in Worcestershire sauce, tomato paste, and crumbled bouillon cube. Return beef to the pot and bring to a simmer.
- Reduce heat to low and simmer gently with lid OFF for about 80 minutes, stirring occasionally. The beef should be tender and gravy very thick. Taste and adjust seasoning.
- Transfer beef mixture to a bowl and let cool to room temperature. The gravy will thicken further as it cools.
- Preheat oven to 390°F. Roll out pastry sheets and cut into 10 even rectangles total. Keep pastry cold until ready to use.
- Place a few tablespoons of beef filling on one side of each rectangle. Brush edges with egg wash, fold over, and seal edges with a fork. Brush tops with egg wash and cut a few steam vents.
- Place on parchment-lined baking trays and bake for 15-20 minutes until deep golden brown and crispy, with gravy starting to bubble out. Cool for a few minutes before serving.
Tips & Variations
- For extra tenderness, marinate the steak cubes in a tablespoon of soy sauce for 30 minutes before cooking
- Add mushrooms, carrots, or peas to the filling for extra vegetables
- Try different seasonings like rosemary, smoked paprika, or a splash of red wine in the gravy
- Use leftover pot roast or slow-cooked beef instead of steak for an economical version
- For a shortcut, use store-bought beef gravy instead of making your own
- Make mini versions using a muffin tin for appetizer-sized portions
Serving Suggestions
Serve these hearty Steak Bakes with a simple green salad dressed with vinaigrette for a complete meal. The fresh, crisp greens provide a nice contrast to the rich pastries.
For a more traditional approach, pair with mashed potatoes and steamed vegetables, or serve alongside a dollop of horseradish cream for dipping. They’re also delicious with a side of homemade gravy for extra indulgence.
Notes
- Store cooled leftover bakes in an airtight container in the refrigerator for up to 3 days
- To freeze, place unbaked pastries on a baking sheet until solid, then transfer to freezer bags for up to 3 months
- Bake frozen pastries at 400°F for about 25-30 minutes until golden and heated through
- The filling should be thick but still moist – if it’s too runny, your pastry may become soggy
FAQs
Can I use a different cut of beef?
Absolutely! Chuck, ribeye, or even leftover roast beef work well. Just ensure it’s cut into small pieces for easy eating.
My pastry isn’t browning evenly. What should I do?
Try rotating your baking sheet halfway through cooking and make sure your oven is fully preheated before baking.
Can I make these vegetarian?
Yes! Substitute the steak with mushrooms, lentils, or plant-based meat alternatives, and use vegetable broth instead of beef broth.
How do I know when they’re done?
The pastry should be golden brown and puffed, and if you insert a knife into the center, it should feel hot to the touch when removed.
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