Fillet Steak and Stilton Pasties Recipe #NationalBakingWeek

It’s National Baking Week and I’m getting all cake-mad this week. It’s all started back in May when I attended a Masterclass with John Whaite, Great British Bake Off Winner and Ambassador of National Baking Week.

I also went to Baketopia Edible Pop-up over the weekend, and now I’m sharing another recipe to inspire you to join the cake revolution and get baking. I’ve shared quite a few sweet recipes this week, so now it’s time for a savoury recipe, I’ve tried the Fillet Steak and Stilton Pasties at the Masterclass and they were very tasty!

Fillet Steak and Stilton Pasties
Fillet Steak and Stilton Pasties

Fillet Steak and Stilton Pasties Recipe (by John Whaite)

Ingredients: 
  • 1 x 320g pack Jus-Rol ready rolled all butter puff pastry, (thawed if frozen)
  • 2 small fillet steaks of beef,chopped into 1cm cubes
  • 1 small red onion, very finely chopped
  • 80g stilton cheese
  • 4 chestnut mushrooms, finely chopped
  • Small handful fresh parsley, finely chopped
  • 1tsp salt
  • 1tsp pepper
  • 1tsp Worcestershire sauce
  • ½ beef stock cube
  • 1tbsp olive oil
  • 1 small egg, beaten to glaze
Equipment: 

Pyrex Non Stick Metal Baking Tray

Method:
  1. Preheat the oven to 220C/200C fan/gas mark 7. Place the beef and chopped onion into a mixing bowl and crumble in the stilton.
  2. Then stir through the chopped mushrooms, parsley, salt, pepper, Worcestershire sauce and stock cube, and the olive oil.
  3. Unroll the Jus-Rol pastry and slice in half across the width, so you end up with two rectangles of pastry.
  4. Place half of the filling into the centre of one rectangle and egg wash one edge, then fold the ‘un-egg washed’ edge over the filling and press to seal.
  5. With a sharp knife, carefully round off the sealed edge, then crimp this or squash down with a fork. Repeat with the remaining pastry and filling.
  6. Egg wash the tops of the pasties. Place them onto a Pyrex baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is puffy and a deep golden brown.

Join the baking revolution 14th-20th October 2013. For more information about National Baking Week visit www.nationalbakingweek.co.uk

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