Fillet Steak and Stilton Pasties Recipe

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makes:

2

This posh version of a pasty would make the perfect dinner party main – comfort food that looks amazing, what more could you ask for?

HOW TO MAKE FILLET STEAK AND STILTON PASTIES

John Whaite has created a series of recipes, designed to encourage everyone to rise up and join the baking revolution during National Baking Week (14th-20th October 2013). Visit www.nationalbakingweek.co.uk for more baking recipes, hints and tips

Ingredients

  • 1 x 320g Jus-Rol Ready Rolled All Butter Puff Pasty Sheets (thawed if frozen)
  • 2 small fillet steaks of beef, chopped into 1cm cubes
  • 1 small red onion, very finely chopped
  • 80g stilton cheese
  • 4 chestnut mushrooms, finely chopped
  • Small handful fresh parsley, finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Worcestershire sauce
  • ½ beef stock cube
  • 1 tbsp olive oil
  • 1 small egg, beaten to glaze
  • Equipment:
  • Pyrex Non Stock Metal Baking Tray

Method

  • Preheat the oven to 220C/200C fan/gas mark 7. Place the beef and chopped onion in to Pyrex Mixing Bowl and crumble in the stilton.

  • Then stir through the chopped mushrooms, parsley, salt, pepper, Worcestershire sauce and stock cube, and the olive oil

  • Unroll the Jus-Rol Pastry and slice in half across the width, so you end up with two rectangles of pastry.

  • Place half of the filling into the centre of one rectangle and egg wash one edge, then fold the other edge over the filling and press to seal.

  • With a sharp knife, carefully round off the sealed edge, then crimp this or squash down tight a fork. Repeat with the remaining pastry and filling.

  • Egg wash the tops of the pasties. Place them onto a Pyrex Baking Tray and bake in the preheated oven for 30-35 minutes, or until the pastry is puffy and a deep golden brown.

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