Deep-Filled Steak Slices
| The Pastry Shell | |
| 2 sheets | Ready-Rolled Puff Pastry |
| 1 Large | Egg (beaten, for the egg wash) |
| Filling | |
| 400 g | Finely Diced Beef Braising Steak |
| 1 Large | White Onion (finely chopped) |
| 1 tbsp | Plain Flour |
| 250 ml | Rich Beef Stock |
| 1 tbsp | Worcestershire Sauce |
| 1 pinch | Sea Salt and Black Pepper |
| Filling Prep: Prepare your filling of choice (Steak or Cheese) according to the guide above. Ensure the mixture is completely cold before assembling. |
| Cut Pastry: Preheat your oven to 200°C. Lay out your ready-rolled puff pastry sheets and cut each into four equal rectangles. |
| Fill: Place four rectangles onto a baking sheet lined with baking paper. Divide your cooled filling equally among the bases, leaving a clean border around the edges. Brush the borders with beaten egg. |
| Seal: Top with the remaining four pastry rectangles. Press the edges down firmly with a fork to crimp and seal them securely. Score the tops with a sharp knife to let steam escape, and brush the lids with egg wash. |
| Bake: Bake for 20-25 minutes until the pastry is puffed, crisp, and deep golden brown. Transfer to a wire rack to cool completely before packing into your kit bag. |