I am baking some pies dear Cookers.....

Baking my favourite pies which I will freeze.

Not too many.

Loadshedding will dictate how many to make!

Steak Bakes are delicious hand pies. Puff pastry squares filled with steak and vegetables.

It's like a meat pasty.


Defrosted ready rolled Puff Pastry, cut into squares, 5 x 5 inches. Allow 2 squares per steak bake.

For the filling:

750 gr steak - use your favourite cut

1 potato cubed

I carrot, cubed

1 onion chopped

1/2 tsp crushed black pepper

1/4 tsp Allspice

a dash of crushed chili flakes or paprika

1 crushed chicken or beef stock cube

2 tblsp oil

1 Beaten Egg


Set your oven to 220 C

Heat oil in a skillet and add the onion.

When onion is lightly brown add the potato and carrot with the crumbled stock cube, the black pepper and the allspice. Add about 60ml water and cook until the vegetables are fork tender and the water has formed a sauce..

In the meantime - grill your steaks with some seasoning, cook them to your liking and allow to cool.

Mix steak into vegetables and stir well.

Grease a baking sheet, and place one pastry square per steak bake on the sheet. Then place steak filling in the center of each pastry, then, using a fork or knife, spread the filling so it reaches up to 1/4 inch from the edges of the pastry.

Brush all around the edges with beaten egg, then place the other pastry square on top.

Use a fork and seal down all around the edges well, and use a pair of scissors and cut an ‘X’ in the center of each pie. This allows steam to escape and pies stay crisp.

Brush the pies with the beaten egg.

Place in the oven and bake for approximately 20 minutes, until golden. To see if they are done, use a spatula and lift one up, check the bottom of the pies make sure pastry is crispy.

Serve as a dinner or snack, with some green salad or dipping sauces.

Note: use chicken and mushroom filling or all vegetables for vegetable pies.

Use tuna and vegetables with grated cheese as well

Continue Reading about the "STEAK BAKES" on the next page below

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