• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A white dinner plate with minced beef hash, baked beans and a side of green salad.
      Easy minced beef hash - old-fashioned comfort food
    • A collage of varrious pasta dishes.
      24 pasta recipes with a twist - quick suppers and simple salads
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A blue serving dish with beef osso buco garnished with parsley.
      Rich and tender boneless beef shin osso buco
    • A slice of sticky toffee pudding traybake with toffee sauce glaze on a glass serving platter.
      Easy sticky toffee pudding traybake with toffee sauce glaze
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    Home » Recipes » Pie recipes

    Puff pastry steak bakes

    Published: Dec 15, 2022 · Modified: May 27, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe Jump to video

    These puff pastry steak bakes are almost like the ones you buy from your favourite local bakery (or frozen food outlet). These are absolutely packed with tender chunks of steak, onions and mushrooms, and I'm loving them!

    A steak and onion bake cut in half to show the filling.
    Jump to:
    • My inspiration
    • Why I think you'll love them too
    • What you will need
    • What to do
    • Steak bake FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    My inspiration

    The inspiration for this recipe for puff pastry steak bakes came from the UK iconic baker, Greggs, which is well-known for its sausage rolls and other savoury pies.

    Greggs bakery has over 2100 outlets, making it one of the most popular bakeries in the UK. Their sausage rolls are legendary and it is reported that they sell over 2 million per week. (We British love our sausage rolls 🙂 ).

    They also do a very nice steak bake, which is made from tender pieces of steak in a thick gravy, encased in crispy puff pastry.

    This is my attempt at replicating their puff pastry steak bake, and I've taken the liberty of adding onions and mushrooms (because I like them).

    I think my steak bakes turned out pretty well, and I've since been cooking up a storm and filling the freezer with them. Hubby loves them - and that's always a sign of success!

    3 baked steak and onion bakes on a wooden board.

    Why I think you'll love them too

    There are so many reasons to love these steak bakes!

    • Great taste - let's be honest about this - who doesn't love a crispy puff pastry shell stuffed with a deliciously meaty filling?
    • Packed with meat - let's face it, a homemade pie always has more filling than a store-bought pie!
    • Easy to make - all you have to do is make the filling and then encase it in store-bought puff pastry before popping it in the oven.
    • Economical - in my opinion, homemade is always cheaper than store-bought, and you have the added advantage of being able to vary the ingredients to suit your family's preferences.
    • They make a great main meal with mashed potatoes, veggies and gravy, or they are just as good eaten cold when packed into a lunch box.

    Let me show you how I make them!

    What you will need

    Equipment

    You will need a large frying pan with a lid for making the filling.

    If you buy a roll of puff pastry, you can just unroll it out onto the paper it came in, otherwise you will need a rolling pin to roll the pastry to size.

    For brushing the eggwash onto the pastry you will need a silicone brush.

    To bake the pies, you will need a baking tray and a roll of baking parchment to line the tray. You can get away with not lining the tray, but if the gravy leaks out of the pies onto the tray you'll be sorry if you haven't lined your tray first. It's not easy washing baked-on gravy off a baking tray 🙂

    Ingredients

    **You can get the complete list of ingredients and full instructions for making these steak bakes on the printable recipe card at the end of this post**

    Ingredients for puff pastry steak and onion bakes.

    Stewing steak - or braising steak, flank steak, topside or chuck. You could also use rump steak which would be a bit more expensive.

    Mushrooms - these should be finely chopped. You can use white or chestnut mushrooms.

    Onions - finely chopped,

    Red wine - I used half a cup of red wine. If you don't want to use alcohol you can substitute with extra stock.

    Water - half a cup, but if you leave out the wine use a whole cup of water.

    Stockpot - beef-flavoured Knorr stockpot (or use your favourite brand). You could use a beef bouillon cube instead.

    Tomato puree - otherwise known as tomato paste. Passata is made with highly concentrated tomatoes, not to be confused with tomato ketchup.

    Wholegrain mustard - substitute with your preferred mustard of choice.

    Flour - for thickening the gravy.

    Salt - for seasoning (to your own taste).

    Puff pastry - I tend to use store-bought puff pastry, and I've heard a lot of professional chefs say that they use it too. You will need one and a half rolls of pastry. Use the remaining half of the pastry to make these Christmas mince pinwheels or use it to as a topping on this chicken and leek pie.

    Egg - for egg-washing the pastry before baking.

    You will also need one or two tablespoons of sunflower or vegetable oil for frying the meat and onions.

    What to do

    This recipe makes enough filling for 6 steak bakes.

    **You can find the complete list of ingredients and full instructions for making these puff pastry steak and onion bakes on the printable recipe card at the end of this post**

    Make the steak and onion filling

    Finely diced stewing steak on a plate.

    Cut the stewing steak into small cubes. They should be less than half an inch in size so that the meat fits nicely into the pastry.

    Pieces of steak being seared in a frying pan.

    Heat a tablespoon of sunflower oil in a frying pan, and let it get nice and hot. Add the meat and sear it, stirring continuously, until it browns.

    Remove the meat from the pan and set it aside.

    Mushrooms and onions being softened in a frying pan.

    Add another splash of oil to the same pan, turn the heat down, and saute the onions and mushrooms until the onions start to turn translucent. Don't allow them to brown.

    Mushrooms and onions mixed with flour, in a frying pan with the addition of mustard, tomato puree and the contents of a stock pot.

    Remove the pan from the heat and stir in the flour, taking care to remove any lumps. Then add the stockpot, the mustard and the tomato paste.

    The liquid ingredients added to the mushrooms and onions in a frying pan.

    Add the water, red wine and salt to taste.

    Return the meat to the pan and stir well until the stockpot has dissolved into the liquid.

    The cooked filling for the steak bakes in a frying pan, showing the consistency.

    Cover the pan with a lid, reduce the heat to a simmer, and leave to cook for 40 minutes until the steak is tender and the liquid has reduced and become thick.

    Set the filling aside until it is completely cold.

    Assemble the steak bakes

    A sheet of puff pastry cut into 8 rectangles.

    Unroll one of the puff pastry sheets and cut it into 8 equal pieces.

    If you are using a block of puff pastry roll it out into a rectangle roughly 11 x 15 inches in size.

    4 rectangles of puff pastry on a baking tray.

    Transfer 4 pieces of the pastry to a baking tray which has been lined with baking parchment.

    4 rectangles of puff pastry on a baking tray topped with steak filling.

    Place spoonfuls of the steak and onion mixture in the centre of each square.

    Brush the edges of the pastry with beaten egg.

    4 unbaked steak and onion bakes on a baking tray.

    Cover each pie with a second square of puff pastry, stretching the pastry slightly to fit.

    4 steak bakes on a baking tray after being brushed with beaten egg and scored with a knife.

    Seal the edges of the pastry with a fork.

    Make three or four diagonal slits on top of the pastry to allow the steam to escape.

    Brush the pies with the beaten egg.

    4 golden brown steak bakes on a baking tray.

    Bake in a preheated oven (200C / 400F) for 18 to 20 minutes until the pies are golden brown.

    Repeat the above steps to finish off the remaining pastry and filling. You should end up with 6 pies.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A steak bake cut in half to show the filling.

    Steak bake FAQ

    Can I freeze the steak bakes?

    You can freeze the steak bakes once they have been assembled. Place them into the freezer on the lined baking tray and leave them until frozen, then transfer them to a strong freezer bag. You can freeze these pies for up to 4 months.
    Bake from frozen, but add 3 or 4 extra minutes to the total baking time to compensate for them being frozen.
    To freeze the cooked pies, wrap each pie individually in tinfoil then place in a plastic bag and freeze for up to 4 months. To reheat, allow to defrost and then place on a baking tray in a hot oven for about 7 minutes.

    How long can I store the cooked steak bakes?

    The cooked steak bakes can be stored in the refrigerator in a covered container for up to 3 days. They are delicious and can be served either hot or cold, so they are ideal for popping into a lunch box.

    What can I serve with these steak bakes?

    I like to serve them with mashed potatoes and steamed vegetables and of course lashings of gravy. See my toad-in-the-hole recipe for instructions on how to make caramelised onion gravy.
    They are also perfect for a light lunch, either served on their own or with a fresh green salad.

    Save for later

    If you would like to try your hand at making homemade steak bakes, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Visit my savoury tart recipes page for these and other delicious savoury bakes:

    • Close up of the inside of a chicken and mushroom bake.
      Chicken and mushroom bakes with puff pastry
    • Side on view of a beef, onion and mushroom hand pie on a plate with a dish of tomato sauce in the background.
      Beef and onion hand pies with mushrooms
    • Overhead shot of 6 mushroom tarts.
      Creamy mushroom tarts - with puff pastry
    • Three courgette and tomato puffs on a wooden board.
      Crustless courgette and tomato puffs

    📋The recipe

    A steak and onion bake cut in half to show the filling.

    Puff pastry steak bakes

    These puff pastry steak bakes are almost like the ones you buy from your favourite local bakery (or frozen food outlet). These are absolutely packed with tender chunks of steak, onions and mushrooms, and I'm loving them!
    Recipe by: Veronica
    Main Course
    British
    Calories 456
    Prep 30 minutes minutes
    Cooling time 30 minutes minutes
    Cook 1 hour hour
    Total Time 2 hours hours
    Servings: 6 pies
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 3 votes

    (Click the stars to rate this recipe)

    Equipment

    • Frying Pan with lid
    • Rolling Pin optional
    • Baking tray
    • Baking parchment
    • Pastry brush

    Ingredients

    • 1¼ pounds / 300 grams stewing steak
    • 3½ ounces / 100 grams mushrooms white or chestnut finely chopped
    • 2 medium onions finely chopped
    • ½ cup / 120 ml red wine or substitute with water
    • ½ cup / 120 ml water
    • 1 beef stockpot or boullion cube
    • 1 tablespoon tomato puree / tomato paste
    • 1 tablespoon wholegrain mustard or dijon mustard
    • 2 tablespoons / 20 grams flour
    • Salt to your own taste
    • 1½ rolls puff pastry
    • 1 small egg
    • 1 to 2 tablespoons sunflower oil for frying

    Instructions

    • Cut the stewing steak into small cubes. They should be less than half-an-inch in size so that the meat fits nicely into the pastry.
      1¼ pounds / 300 grams stewing steak
    • Heat a tablespoon of sunflower oil in a frying pan, and let it get nice and hot. Add the meat and sear it, stirring continuously, until it browns.
      Remove the meat from the pan (along with any juices) and set it aside.
      1 to 2 tablespoons sunflower oil
    • Add another splash of oil to the same pan, turn the heat down, and saute the onions and mushrooms until the onions start to turn translucent. Don't allow them to brown.
      3½ ounces / 100 grams mushrooms, 2 medium onions
    • Remove the pan from the heat and stir in the flour, taking care to remove any lumps. Then add the stockpot, the mustard and the tomato paste.
      1 beef stockpot, 1 tablespoon tomato puree / tomato paste, 2 tablespoons / 20 grams flour, 1 tablespoon wholegrain mustard
    • Add the water, red wine and salt to taste.
      ½ cup / 120 ml red wine, ½ cup / 120 ml water, Salt
    • Return the meat to the pan and stir well until the stockpot has dissolved into the liquid.
    • Cover the pan with a lid, reduce the heat to a simmer, and leave to cook for 40 minutes until the steak is tender and the liquid has reduced and become thick.
      Set the filling aside until it is completely cold.
    • Preheat the oven to 200°C / 400°F
    • Unroll one of the puff pastry sheets and cut it into 8 equal pieces.
      If you are using a block of puff pastry roll it out into a rectangle roughly 11 x 15 inches in size.
      1½ rolls puff pastry
    • Transfer 4 pieces of the pastry to a baking tray which has been lined with baking parchment.
    • Place spoonfuls of the steak and onion mixture in the centre of each square.
      Brush the edges of the pastry with beaten egg.
      1 small egg
    • Cover each pie with a second square of puff pastry, stretching the pastry slightly to fit.
    • Seal the edges of the pastry with a fork.
      Make three or four diagonal slits on top of the pastry to allow the steam to escape.
      Brush the pies with the beaten egg.
    • Bake in a preheated oven for 18 to 20 minutes until the pies are golden brown.
    • Repeat the above steps to finish off the remaining pastry and filling. You should end up with 6 pies.

    Notes

    You can freeze the steak bakes once they have been assembled. Place them into the freezer on the lined baking tray and leave them until frozen, then transfer them to a strong freezer bag. You can freeze these pies for up to 4 months.
    Bake from frozen, but add 3 or 4 extra minutes to the total baking time to compensate for them being frozen.
    To freeze the cooked pies, wrap each pie individually in tinfoil then place in a plastic bag and freeze for up to 4 months. To reheat, allow to defrost and then place on a baking tray in a hot oven for about 7 minutes.
    The cooked steak bakes can be stored in the refrigerator in a covered container for up to 3 days. They are delicious served either hot or cold, so they are ideal for popping into a lunch box.
    I like to serve them with mashed potatoes and steamed vegetables, and of course lashings of gravy. See my toad-in-the-hole recipe for instructions on how to make caramelised onion gravy.
    They are also perfect for a light lunch, either served on their own or with a fresh green salad.
    Nutrition is per pie and assumes that you will make 6 pies.

    Nutrition

    Calories - 456kcal | Carbohydrates - 37.5g | Protein - 18.4g | Fat - 24.3g | Saturated Fat - 10.5g | Cholesterol - 23mg | Sodium - 646mg | Potassium - 170mg | Fiber - 2.9g | Sugar - 3g | Vitamin D - 62µg | Calcium - 48mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Pie recipes

    • An easy meat pie in a baking dish with a corner of the pastry removed to show the filling.
      Easy meat pie
    • A boerewors puff pastry spiral on a wooden board surrounded by a selection of salads.
      Boerewors puff pastry spiral
    • Golden puff-pastry encasing mushroom stuffed chicken breasts.
      Mushroom stuffed chicken en croute
    • A white baking dish containing a salmon and red pepper sauce pie with the corner removed to show the filling.
      Poached salmon pie in red pepper sauce
    20 shares
    • Share on Facebook2
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Did you make this recipe? Let me know! Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.