How To Make Steak Bake
Light and flaky puff pastry envelope savory rump steak in this steak bake recipe. Impress friends and family with this elegant savory dish.
- 450 g rump steak
- ⅓ cup onion
- 1 tbsp vegetable oil
- 1½ cups water
- 2 tbsp beef stock pot
- 13 oz puff pastry
- 1 egg
Prepare the Rump Steak by drying it thoroughly and cutting into rough 1-cm cubes.
Peel and prepare Onion by either grating or very finely dicing. A small food processor is helpful.
Place a kettle on to boil.
Heat the 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 the boiling water to the pan along with the 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 needed. Allow to simmer gently for around 45 minutes.
The beef should be tender and have just a little liquid left. If needed, 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.
Preheat the oven to 410 degrees F.
Roll out the puff pastry into a roughly 13x10-inch rectangle (for 4 slices). 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 14x10cm 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 the 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 the tip of a sharp knife to make diagonal slashes in the pastry. Be careful not to cut all the way through.
Bake in the oven for around 20 to 25 minutes or until the pastry is golden brown. Use a spatula to carefully check the underneath of one to be sure.
Serve and enjoy!
- Sugar: 2g
- Calcium: 57mg
- Calories: 702kcal
- Carbohydrates: 45g
- Cholesterol: 110mg
- Fat: 42g
- Fiber: 2g
- Iron: 5mg
- Monounsaturated Fat: 23g
- Polyunsaturated Fat: 5g
- Potassium: 510mg
- Protein: 34g
- Saturated Fat: 11g
- Sodium: 1818mg
- Trans Fat: 1g
- Vitamin A: 61IU
- Vitamin C: 1mg
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