Deep Filled Steak and Onion or Cheese and Onion Slices 1

A mouthwatering but easily made pastry slice, deep and meaty or cheesy as you wish.

Makes for a great treat at tea time, a mid-week pick me up or a weekend meal, goes perfectly well with stacked chunky homemade chips and side salad or peas.

steak cheese and onion slice

These slices can be prepared in advanced which makes a very useful recipe to have to hand and can be filled as a savoury dish, meaty, vegetarian or indeed sweet.

*Makes roughly 6 slices per packet of puff pastry

Deep Filled Steak and Onion or Cheese and Onion Slices

4 from 5 votes
Recipe by Janine Moore Course: DinnerCuisine: BritishDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

280

kcal

A mouthwatering but easily made pastry slice, deep and meaty or cheesy as you wish. Makes for a great treat at tea time, a mid-week pick me up or a weekend meal.

Ingredients

  • One packet of frozen puff pastry, defrost and use at room temperature.

  • A little flour to dust the surface for rolling out pastry.

  • One free range egg for glazing

  • One packet of frozen puff pastry, defrost and use at room temperature.

  • A little flour to dust the surface for rolling out pastry.

  • One free range egg for glazing

  • For Steak and Onion filling
  • 500 g /18oz Lean premium quality fresh Minced Beef Steak (Ground Beef)

  • 1 large Onion

  • 1 Beef Stock Cube

  • 1 tbs Corn Flour

  • A small amount of vegetable oil

  • A pinch of salt

  • A pinch of black pepper

  • For Cheese and Onion Filling
  • Knob of butter, (1 Table Spoon)

  • 1 large cooking onion

  • 1 small red onion

  • 50 g /2oz each of two types of grated cheese, eg Strong Cheddar cheese and red Leicester,

  • Vegan cheese or other variations.

  • 1 tsp mustard (optional)

Directions

  • Method for Steak and Onion Filling
  • Preheat the oven to a medium heat, gas mark 6, 200c or less for fan assisted ovens.
  • Add a little oil to a deep pan or wok, heat up gently and add the finely chopped onion, stir well and cook until softened.
  • Add the fresh mince to the onions in the pan and gently fry until the pink colour changes and the meat looks slightly browned, now add a pinch of salt and black pepper along with a beef stock cube or stock pot, stir in thoroughly and add enough water to make a little gravy, 200ml – 300ml (7floz – 8floz)
  • Now simmer gently for another 10 minutes. Mix a tablespoon of corn flour with half a cup of water and add to the simmering gravy, keep stirring until thickened.
  • Take off the heat and leave to cool down enough to use in the recipe.
  • Method for Cheese and Onion Filling
  • Preheat the oven to a medium heat, gas mark 6, 200c or less for fan assisted ovens.
  • Heat a deep pan or wok and add the butter and finely chopped onions.
  • Keep stirring until softened, take off the heat and add the grated cheese and mustard if using.
  • Stir together well until fully combined and the cheese is well melted.
  • Set aside while you prepare the puff pastry.
  • Puff Pastry Preparation and assembly
  • Lightly flour the clean surface and unroll the defrosted puff pastry that you have left at room temperature to be pliable enough to use.
  • Usually the pastry will come as two sheets, unroll both and cut each sheet into 6 equal squares.
  • Dampen the edges of each square and in the centre of 6 of the squares put a heaped tablespoon of either Minced Steak and Onion mixture or Cheese and Onion mixture.
  • Add the top square of puff pastry to the slice and press firmly all around the edges, I like to use the end of a butter knife to press down all around, finishing off with a sharp knife, I cut along each edge to make a clean cut. This makes sure the pastry can rise at the edges.
  • Whisk up an egg and brush each slice with egg before pricking 3 times to let it breath.
  • Bake in the moderately hot oven for 15 – 20 minutes, watch carefully as each oven varies. Bring out when puffy and golden brown.

Serve as you wish, on its own, with stacked homemade chips, jacket potato or a salad.  Have patience and don’t burn your mouth! Enjoy!

Share with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *