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 Recipe (by John Whaite)
- 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
Pyrex Non Stick Metal Baking Tray
- 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.
- Then stir through the chopped mushrooms, parsley, salt, pepper, Worcestershire sauce and stock cube, and the olive oil.
- Unroll the Jus-Rol pastry and slice in half across the width, so you end up with two rectangles of pastry.
- 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.
- 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.
- 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