Home » Recipes » Savoury » Deep Filled Steak and Onion or Cheese and Onion Slices

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. 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


*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

Steak and Onion filling

500g /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

Cheese and Onion Filling

 Knob of butter, (1 Table Spoon)

1 large cooking onion

1 small red onion

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

Vegan cheese or other variations.

1tsp mustard (optional)

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, sir 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.

steak cheese and onion slice

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!

3.8/5 (45 Reviews)

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