400 g Steak cubes 1 tsp all-purpose flour 2 Tbsp steak spice of choice 2 Tbsp Oil 1 large Onion, sliced 1 Green pepper, finely chopped 1 Tbsp crushed Garlic 2 Tbsp fresh Thyme 2 Tbsp ground Pepper 400 g sliced Mushrooms 1 Tbsp Tomato paste 1 cube Beef stock dissolved in 300 ml Water 200 ml cream. 1 tsp Parsley 400 g ready-made Puff pastry 1 Egg beaten. 1 tsp salt 8 slices of white cheddar cheese
In a bowl, coat the steak strips with salt, pepper flour and meat spice. Add 1 Tbsp oil to a heated pan and fry the steak strips on high until they’re golden in colour. Add the remaining oil to the pan, with the onion and green pepper. Sauté́ until the vegetables start to turn a nice brown colour. Add the garlic and thyme, and sauté́ for 1 minute before adding the mushrooms. Cook until the mushrooms start to brown, then add the tomato paste and mix well. Add the cream and beef stock. Cover with a lid and cook on medium heat un\l the stock has reduced and formed a nice thick gravy, about 30 minutes. Add the parsley. Set aside and allow to cool completely. Preheat the oven at 200 °C. Cut the puff pastry into 5 circles. Spoon 2 Tbsp of the cooled steak-and-mushroom mixture onto one side of the pastry top with a slice of white cheddar cheese, then fold the other side over the filling, tucking it in so that the filling is sealed into the pastry shell. Using a sharp knife, cut a small cross in the top of each pie to allow steam to escape while baking. Beat the egg, then brush it over the top of the pies. Bake until the pastry has turned a nice golden brown, about 30 minutes. Allow the pies to cool for 5 minutes before serving.
