If you’re craving a hearty, comforting snack or a simple meal that feels like a warm hug on a plate, this Steak Bakes Recipe is just what you need. These golden puff pastry parcels filled with tender, seasoned steak and rich flavors create a perfect harmony of crispy, flaky crust and juicy, savory filling. Whether it’s a quick weeknight dinner or a weekend treat, this British-inspired delight never fails to impress with its ease and satisfying taste.
Ingredients You’ll Need
Getting this Steak Bakes Recipe right starts with a handful of straightforward, fresh ingredients that each bring something special to the table. From tender steak to flaky puff pastry, every component plays a crucial role in making these bakes irresistible.
- 1 tablespoon olive oil: Adds a mild fruity flavor and helps cook the steak and onions perfectly without sticking.
- 1/2 pound steak (sirloin or rump, finely diced): The star protein offering juicy, rich texture and meaty depth.
- 1 small onion (finely chopped): Brings sweetness and moisture to balance the meat’s heartiness.
- 1 clove garlic (minced): A punch of fragrant aroma and subtle spice that elevates every bite.
- 1 tablespoon all-purpose flour: Thickens the filling to keep it luscious and not runny inside the pastry.
- 1/2 cup beef broth: Deepens the meaty flavor and ensures the filling stays juicy.
- 1 tablespoon Worcestershire sauce: Provides tangy, umami-rich notes that are classic in steak dishes.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity.
- 1/4 teaspoon salt: Enhances all the natural flavors in the filling.
- 1/2 teaspoon dried thyme (optional): A touch of herbaceous warmth that pairs beautifully with beef.
- 1 sheet puff pastry (thawed): The flaky, buttery exterior that turns golden and puffed in the oven.
- 1 egg (beaten, for egg wash): Helps create a glossy, golden crust that’s as inviting as it looks.
How to Make Steak Bakes Recipe
Step 1: Prepare Your Filling
Start by heating the olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook until it softens and becomes translucent, about 2 to 3 minutes. Then add minced garlic and stir for another 30 seconds until fragrant. The foundation of your filling is all about building gentle layers of flavor here.
Step 2: Brown the Steak
Next, add your finely diced steak to the skillet. Let it cook, stirring occasionally, until browned on all sides, about 4 to 5 minutes. Browning meat properly seals in juices and creates fantastic flavor through caramelization—this step is vital!
Step 3: Thicken the Filling
Sprinkle the all-purpose flour over the meat mixture and stir well to coat everything evenly. Cook this for about one minute—this cooks off the raw flour taste and helps thicken the filling when you add liquids next.
Step 4: Add Liquids and Seasonings
Pour in the beef broth and Worcestershire sauce, then season with black pepper, salt, and optional dried thyme. Let everything simmer gently until the mixture thickens, usually 2 to 3 minutes. You should have a rich, velvety filling that’s ready to be nestled inside your pastry.
Step 5: Assemble the Steak Bakes
Roll out the puff pastry on a lightly floured surface and cut it into four equal rectangles. Spoon the cooled steak filling onto one half of each rectangle, leaving space around the edges for sealing. Fold the pastry over to cover the filling, then press the edges firmly with a fork to seal and create a pretty pattern.
Step 6: Bake to Golden Perfection
Place your prepared bakes on a baking sheet lined with parchment paper. Cut small slits on top of each bake so steam can escape while baking. Brush the tops with the beaten egg wash for that beautiful glossy finish. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, until golden and puffed up wonderfully. Let them cool just a bit before diving in.
How to Serve Steak Bakes Recipe
Garnishes
A sprinkle of fresh chopped parsley or a light dusting of flaky sea salt can add a lovely fresh contrast to the rich, meaty filling. You can even add a few fresh microgreens on the side for color and extra vibrant appeal.
Side Dishes
Steak bakes pair beautifully with a crisp green salad dressed in a tangy vinaigrette or some classic roasted vegetables. For a cozy meal, try creamy mashed potatoes or buttery peas on the side—comfort food bliss!
Creative Ways to Present
For a fun twist, make miniature steak bakes as appetizers by cutting smaller pastry rectangles and adjusting the filling portions. They work wonderfully for parties! You can also serve with a side of horseradish sauce or a dollop of mustard cream to add an extra kick.
Make Ahead and Storage
Storing Leftovers
Leftover steak bakes are a dream come true for next-day meals. Simply store them in an airtight container in the refrigerator for up to 3 days. They stay flaky and flavorful with hardly any loss in texture.
Freezing
You can freeze steak bakes before baking—just assemble and seal them, then freeze flat on a parchment-lined tray. Once frozen, transfer to a resealable bag. Bake from frozen, adding a few extra minutes to the baking time for a quick delicious dinner anytime.
Reheating
To reheat, pop steak bakes in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp again. Avoid microwaving if possible, as it tends to soften the pastry undesirably.
FAQs
Can I use other cuts of steak for this recipe?
Yes! Sirloin or rump works best because they’re tender but firm and cook quickly. Avoid very fatty or tough cuts to keep the filling pleasant and not greasy.
Is it necessary to use puff pastry?
Puff pastry is recommended for that signature flaky texture and buttery flavor, but you can experiment with shortcrust pastry if you prefer a sturdier crust.
Can I prepare the filling in advance?
Absolutely! Making the filling a day ahead allows flavors to deepen even more. Just keep it chilled and bring to room temperature before assembling the bakes.
How do I prevent the pastry from getting soggy?
Ensuring the filling is only warm, not hot, when putting it into the pastry and sealing edges tightly helps prevent sogginess. Also, cutting slits on top allows steam to escape while baking.
What can I add to make the filling richer?
Stir in a tablespoon of cream or some shredded cheese into the filling before sealing the pastry for extra creaminess and indulgence.
Final Thoughts
This Steak Bakes Recipe is a treasured classic that’s easy enough for any day yet impressive enough to serve to guests. The combination of flaky, buttery pastry with a savory, tender steak filling is simply unbeatable. Give it a try—you might find it becoming your new go-to comfort food that lights up your kitchen and warms your soul every time you make it.
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Steak Bakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 steak bakes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: British-Inspired
Description
Steak Bakes are delicious British-inspired savory hand pies made with finely diced steak, onions, garlic, and a flavorful gravy filling encased in golden, flaky puff pastry. Perfect as a main course or a hearty snack, these steak pasties are easy to prepare and bake to a perfect golden brown.
Ingredients
Filling
- 1 tablespoon olive oil
- 1/2 pound steak (sirloin or rump, finely diced)
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- 1 tablespoon all-purpose flour
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme (optional)
Pastry
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Cook Aromatics: In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and cook for 2 to 3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Steak: Add the finely diced steak to the skillet and cook for 4 to 5 minutes until the meat is browned on all sides.
- Thicken Filling: Stir in the flour to coat the steak and cook for 1 minute to remove the raw flour taste. Pour in the beef broth and Worcestershire sauce, then add the black pepper, salt, and thyme if using. Simmer the mixture for 2 to 3 minutes until it thickens into a gravy-like consistency. Remove from heat and let it cool slightly to make handling easier.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut into 4 equal rectangles.
- Assemble Bakes: Spoon the cooled steak filling onto one half of each pastry rectangle, leaving a small border around the edges. Fold the pastry over the filling to form a pocket and seal the edges by pressing with a fork.
- Add Vent and Egg Wash: Place the prepared bakes on the lined baking sheet. Cut small slits on top of each to allow steam to escape during baking. Brush the tops with the beaten egg to give them a beautiful golden color when baked.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the pastry is puffed and golden brown.
- Cool and Serve: Allow the steak bakes to cool slightly before serving so the filling sets and biting into them is comfortable.
Notes
- For extra richness, stir in a tablespoon of cream or shredded cheese into the filling before sealing the pastry.
- These steak bakes can be made ahead of time and frozen before baking. Bake directly from frozen, adding a few extra minutes to the baking time.
